Tomato Alfredo Sauce with Artichokes

Tomato Alfredo Sauce with Artichokes

37 Reviews 4 Pics
MARBALET
Recipe by  MARBALET

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

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

Directions

  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.

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Reviews (37)

Rate This Recipe
SONFLOWERJEWEL05
110

SONFLOWERJEWEL05

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. Then 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
31

mandyld

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 all the noodles.

EBEAGLE
27

EBEAGLE

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 all. It turned out great!

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 90 cal
  • 4%
  • Fat
  • 1 g
  • 2%
  • Carbs
  • 16.4 g
  • 5%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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Seven Ingredient Tomato Sauce

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Fresh Sauce With Artichokes and Pine Nuts