Artichoke tomato alfredo
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Artichoke tomato alfredo
Last updated 6/12/2012 1:05:07 AM. Recipe ID 29927. Report a problem with this recipe.
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      Title: Artichoke tomato alfredo
 Categories: Digest, Sept., Fatfree
      Yield: 1 Servings
      1 cn Artichokes (not packed in
      4    To 5 fresh tomatoes, chopped
           Into large chunks
      1 md Onion, chopped fresh garlic
           (or 1 T garlic powder)
    1/2 c  Fresh basil, chopped (or 3 T
           Chopped dried basil)
      2 tb Whole wheat flour
    1/2 c  (or more) non-fat Soy Moo or
           Low-fat soy or rice milk
  Prepare fettucini, macaroni or spaghetti noodles al dente. Place
  onion, tomato, garlic and basil in a non-stick pan and saute in a
  little the of the liquid from the can of artichokes. Cut the
  artichokes into small pieces. Add the artichokes (and liquid) into
  the saute with a little flour to thicken. Mix thoroughly, adding soy
  or rice milk and flour to desired thickness. Don't cook the
  artichokes for long, just enough heat all ingredients and to blend
  sauce to desired thickness.  Top the pasta with the artichoke sauce.
  (Pasta is about 100 calories/cup.)
  Serves 2, each serving:  Calories 210,  Fat 1.5 g. (6% calories from
  fat), Carbohydrate 46 g., Protein 10.7 g.
  Neal Pinckney - Makaha, Hawaii - - AH6HM. Fatfree
  Digest [Volume 10 Issue 33], Sept. 13, 1994. Formatted by Sue Smith,
  S.Smith34, using MMCONV.

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Recipe ID 29927 (Apr 03, 2005)

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