Use flour and milk to make a sauce with canned artichoke hearts, then cook the sauce briefly with onions, mushrooms, fresh tomatoes and chopped basil. Toss with cooked pasta and enjoy a fresh and flavorful dish. Serves 5 to 6 servings Prep time: 0 minutes Cook time: 0 minutes Total time: 0 minutes Calories: 97.91 Calories from Fat: N/A Total Fat: 1.11 g Saturated Fat: N/A Cholesterol: N/A Sodium: N/A Total Carbohydrate: 16.86 g Dietary Fiber: N/A Sugars: N/A Protein: 5.11 g Vitamin A: N/A Vitamin C: N/A
Ingredients 1 (14 ounce) can artichoke hearts in water 2 tomatoes, chopped 1 onion, chopped 1 cup fresh sliced mushrooms 0.5 cup chopped fresh basil 0.5 cup whole milk 2 tablespoons all-purpose flour
Directions 1. Chop artichoke hearts and place in large skillet with juice. Thicken with flour and milk to desired consistency. 2. Add onion, mushrooms, tomatoes, and basil. Cook for a short time, leaving vegetables firm and tasty and pretty. 3. Cook up a batch of your favorite spaghetti noodles (e.g., angel hair or spaghettini). Rinse. Toss artichoke sauce on top of cooked pasta.
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