Artichoke pasta sauce
4 servings
Ingredients
| Quantity | 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 |
Directions
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