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Pesto: Lynn's Tomato/Artichoke Pesto Pasta Sauce

Source of Recipe

Fatfree Digest April-May 1994


List of Ingredients

1 cn Chopped artichokes, plus liquid
2 3 large garden-fresh tomatoes, chopped
4 5 cloves garlic, crushed
1 lg Onion, chopped
2 T 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


Recipe

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.