Artichoke Pasta Sauce
Source of Recipe
San Diego Union Tribune Sept 14 '95
Recipe Introduction
4 servings
List of Ingredients
1 cup sliced onions
2 cloves garlic, minced
1 tablespoon olive oil
1 can (14 ounces) artichoke hearts, drained, rinsed and sliced
1/4 teaspoon minced, seeded jalapeno pepper
2 tablespoons flour
1 cup canned low-salt chicken broth
1/4 cup grated Parmesan cheese
2 tablespoons fienly chopped parsley
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounces spiral pasta, cooked and drainedRecipe
1. Saute onions and garlic in oil in medium saucepan until tender, about 5 minutes.
2. Stir in the artichoke hearts and minced jalapeno pepper; cook over medium heat 10 minutes. Stir in the flour; cook 1 to 2 minutes more.
3. Stir chicken broth into artichoke mxture; heat to boiling. Boil stirring constantly, until thickend, 1 to 2 minutes.
4. Reduce heat to low, and stir in Parmesan cheese, parsley, salt and pepper; cook 1 to 2 minutes.
5. Serve over hot cooked pasta.
|
|
member logon
