Recipe - Lynns Tomatoartichoke Pesto Pasta Sauce

1 cn Chopped artichokes, plus
liquid
2 3 large gardenfresh
tomatoes, chopped
4 5 cloves garlic, crushed
1 lg Onion, chopped
2 tablespoon Flour, dissolved in 1 cup cold
water
skim milk to taste
splash balsamic vinegar
lots of fresh basil,
chopped (One half cup,
chopped)
spinach noodles, cooked and
drained

Saute onion in vinegar. Add can of artichokes and liquid. Make sure the
pieces are bitesized.

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 1015 minutes.

Serve over spinach noodles.

jerde@vmdb.vet.purdue.edu (Lynn Warble)
From Fatfree Digest AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip