Lynns Tomato/artichoke Pesto Pasta Sauce
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INGREDIENTS
INSTRUCTIONS
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) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
NOTES
Nutrition
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| Serving Size: 1 Serving (65g) | ||
| Recipe Makes: 4 | ||
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| Calories: 48 | ||
| Calories from Fat: 2 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 19.7mg | 1 % | |
| Potassium 143mg | 4 % | |
| Total Carbohydrate 10.7g | 3 % | |
| Dietary Fiber 3.2g | 13 % | |
| Sugars, other 7.5g | ||
| Protein 1.8g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 48
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