Artichoke pasta sauce

Yield: 4 servings

Measure Ingredient
1 cup Onions; sliced
2 cloves Olive oil;
1 tablespoon Artichoke hearts; drained rinsed sliced
¼ teaspoon Jalapeno pepper; seeded minced
2 tablespoons Flour;
¼ cup Parmesan cheese; grated
2 tablespoons Parsley; finely chopped
¼ teaspoon Salt; (OPTIONAL)
¼ teaspoon Pepper;
12 ounces Spiral pasta; cooked drained

Saute onions and garlic in oil in medium saucepan until tender, about 5 minutes. Stir in the artichoke hearts and minced jajapeno pepper; cook over medium heat 10 minutes. Stir in the flour; cook 1 to 2 minutes more. Stir chicken broth into artichoke mixture; heat in boiling. Boil, stirring constantly, until thickened, 1 to 2 minutes.

Reduce heat to low, and stir in Parmesan cheese, parsley, salt and pepper; cook 1 to 2 minutes. Serve over hot cooked pasta.

Source: The San Diego Union-Tribune, Food Section, 9/14/95 + Skinny Pasta

Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 09-15-95

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