PASTA - artichoke sauce for

[Guest guest]

* Exported from MasterCook *

 

Artichoke Sauce (Skinny Pasta)

 

Recipe By : Sue Spitler (1994)

Serving Size : 4 Preparation Time :0:30

Categories : Sauce Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup onions -- sliced

2 cloves garlic -- minced

1 tablespoon olive oil

14 ounces artichoke hearts -- drained and rinsed

and sliced

1/4 teaspoon chopped jalapeno pepper -- seeds removed

2 tablespoons flour

1 cup low-salt vegetable broth

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

1/4 teaspoon salt and pepper -- each

 

Mince the canned diced chili peppers, optional.

 

Saute onions and garlic in oil in medium saucepan until tender, about 5 minutes.

Stir in artichoke hearts and jalapeno peppers; cook over medium heat 10 minutes.

Stir in flour; cook 1 to 2 minutes more.

 

Stir in broth; heat to boiling. Boil, stirring constantly until thickened, 1 to

2 minutes.

 

Reduce heat to low, and stir in Parmesan cheese, parsley, salt, and pepper; cook

1 to 2 minutes. Serve on novelty pasta: fusilli (spirals), rotini (corkscrews),

etc.

 

From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books, Inc.

(Chicago). Copyright © 1994 by Sue Spitler; Part of a series. /PATh Dec 96.

 

 

 

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