Artichoke Tomato Alfredo
1 can artichoke hearts, chopped, juice reserved
2 whole tomatoes, chopped
1 whole onion, diced
1 cup mushrooms, sliced
1/2 cup fresh basil, chopped
1/2 cup skim milk, or soy milk
2 TBS flour, optional
Toss chopped artichokes and juice
into pan.
Thicken with flour and milk to
desired thickness.
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.
Rinse.
Toss artichoke sauce on top.
Makes 2 small side dish servings,
can be doubled.
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