Tomato Alfredo Sauce with Artichokes

Tomato Alfredo Sauce with Artichokes

Use flour and milk to make a sauce with canned artichoke hearts, then cook the sauce briefly with onions, mushrooms, fresh tomatoes and chopped basil. Toss with cooked pasta and enjoy a fresh and flavorful dish.

Serves 5 to 6
Prep time: 15 minutes
Cook time: 25 minutes

Calories: 97.91
Calories from Fat: N/A
Total Fat: 1.11 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 16.86 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 5.11 g
Vitamin A: N/A
Vitamin C: N/A


1 (14 ounce) can artichoke hearts in water
2 tomatoes, chopped
1 onion, chopped
1 cup fresh sliced mushrooms
1/2 cup chopped fresh basil
1/2 cup whole milk
2 tablespoons all-purpose flour

  1. Chop artichoke hearts and place in large skillet with juice. Thicken with flour and milk to desired consistency.

  2. Add onion, mushrooms, tomatoes, and basil. Cook for a short time, leaving vegetables firm and tasty and pretty.

  3. Cook up a batch of your favorite spaghetti noodles (e.g., angel hair or spaghettini). Rinse. Toss artichoke sauce on top of cooked pasta.

B-man :wink: