Lynns Tomato/artichoke Pesto Pasta Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 can: Chopped artichokes, plus liquid
2: 3 large garden-fresh tomatoes, chopped
4: 5 cloves garlic, crushed
1 large: Onion, chopped
2 tbsp: Flour, dissolved in 1 c cold water skim milk to taste splash balsamic vinegar lots of fresh basil, chopped, (1/2 cup, chopped) spinach noodles, cooked and drained
Directions:
Saute onion in vinegar. Add can of artichokes and liquid. Make sure
the pieces are bite-sized.
Add flour and stir while cooking for approxiately 5 minutes. Skim
milk can be added to thin mixture.
Add the chopped tomatoes, and basil and cook for another 10-15
minutes.
Serve over spinach noodles.
jerde@vmdb.vet.purdue.edu (Lynn Warble) From Fatfree Digest April-May
1994, Formatting by Sue Smith (using MMCONV)
Source from luhu.jp
the pieces are bite-sized.
Add flour and stir while cooking for approxiately 5 minutes. Skim
milk can be added to thin mixture.
Add the chopped tomatoes, and basil and cook for another 10-15
minutes.
Serve over spinach noodles.
jerde@vmdb.vet.purdue.edu (Lynn Warble) From Fatfree Digest April-May
1994, Formatting by Sue Smith (using MMCONV)
Source from luhu.jp