Lynn's tomato/artichoke pesto pasta sauce

Yield: 4 servings

Measure Ingredient
1 can Chopped artichokes, plus liquid
2 \N 3 large garden-fresh tomatoes, chopped
4 \N 5 cloves garlic, crushed
1 large Onion, chopped
2 tablespoons 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

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@... (Lynn Warble)

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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