Tomato Alfredo Sauce with Artichokes

36 Reviews

“Less rich than the usual Alfredo sauce. Delicious!” - by MARBALET

Ingredients

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

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Metric US

Original recipe yields 4 to 6 servings

Directions

Chop artichoke hearts and place in large skillet with juice. Thicken with flour and milk to desired consistency.
Add onion, mushrooms, tomatoes, and basil. Cook for a short time, leaving vegetables firm and tasty and pretty.
Cook up a batch of your favorite spaghetti noodles (e.g., angel hair or spaghettini). Rinse. Toss artichoke sauce on top of cooked pasta.

Nutrition

Amount Per Serving (5 total)

Calories
90 cal
4%

Carbs
16.4 g
5%

Based on a 2,000 calorie diet

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Reviews (36)

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108

SONFLOWERJEWEL05

Dec. 18, 2005

"This was a great basic sauce but I did make a few changes that people might like: put a tbsp. of olive oil in a pan and saute 1-2 cloves of garlic until brown, add onions and saute until translucent. ..." See moreThen add mushrooms ( I added 2 cups), a small can of olives, chopped artichokes, and basil. I then added the flour and milk until sauce thickened. Then I added 2 cups of tomatoes (b/c I love them) and 1 tbsp. of italian herbs and 1 tbsp. of parmasean cheese. I served with angel hair and foccacia bread. It was delicious."

mandyld

Jan. 21, 2008

"I like to add a little more sauciness than what this recipe calls for, by using grated parmesan in conjunction with the flour, and adding extra milk. This makes for a thicker, richer sauce that coats ..." See moreall the noodles. "

EBEAGLE

May. 31, 2006

"I pureed all the vegetables in my processor because I like a smoother sauce. After pureeing, I simmered the sauce on the stove and added a little fat free evaporated milk. I didn't need any flour at..." See more all. It turned out great!"

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