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Lynn's Tomato/Artichoke Pesto Pasta Sauce Recipe
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1 cn Chopped artichokes, plus -liquid 2 3 large garden-fresh -tomatoes, chopped 4 5 cloves garlic, crushed 1 lg Onion, chopped 2 tb 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 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. jerde@vmdb.vet.purdue.edu (Lynn Warble) From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
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