Artichoke Tomato Alfredo
Yield
1 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
artichokes
not packed in oil |
*
|
| 4 | large |
tomatoes
chopped into large chunks |
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
fresh, minced |
|
| ½ | cup |
basil
fresh, chopped |
*
|
| 2 | tablespoons |
whole-wheat flour
|
|
| ½ | cup |
soy milk
low-fat, or rice milk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
artichokes
not packed in oil |
*
|
| 4 | large |
tomatoes
chopped into large chunks |
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
fresh, minced |
|
| 118 | ml |
basil
fresh, chopped |
*
|
| 3E+1 | ml |
whole-wheat flour
|
|
| 118 | ml |
soy milk
low-fat, or rice milk |
|
Directions
Prepare fettucini, macaroni or spaghetti noodles al dente. Place onion, tomato, garlic and basil in a non-stick pan and sauté in a little the of the liquid from the can of artichokes. Cut the artichokes into small pieces. Add the artichokes (and liquid) into the sauté with a little flour to thicken. Mix thoroughly, adding soy or rice milk and flour to desired thickness.
Don't cook the artichokes for long, just enough heat all ingredients and to blend sauce to desired thickness. Top the pasta with the artichoke sauce.
