Vegetable Stroganoff over Fettuccine

12 oz Valente Market Fettuccine

8 oz carrots, peeled and cut into bite-size pieces

1 medium onion, sliced
1 bell pepper, sliced
8 oz mushrooms, quartered

4 TBSP butter or olive oil
3/4 cup white wine
1 can artichokes, quartered
8 oz sour cream or soy sour cream 
salt and pepper to taste
Paprika (optional)

Cook carrots in boiling water until tender. Drain, set aside.
In a saucepan, saute onions, bell pepper, and mushrooms in butter or olive oil until tender. Add white wine, artichokes, and carrots. Simmer for 10 minutes. 
Cook pasta following package directions, for about 4 minutes. Drain. Add sour cream to the sauce. Season with salt, pepper, and paprika. Serve over hot pasta.
Serves 4-6