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How To make Lynn's Tomato/Artichoke Pesto Pasta Sauce
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)
How To make Lynn's Tomato/Artichoke Pesto Pasta Sauce's Videos
Chef Mark Sundried Tomato Pesto
Chef Mark Sundried Tomato Pesto
Vegetarian Roasted Tomato & Garlic Pasta Sauce Recipe
- SUB HERE! This sauce is complex, deep and bold. It is also vegetarian. You can use it with any kind of pasta you like. Enjoy!
Print this recipe here:
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Broccoli and Sun-Dried Tomato Casarecce Recipe | Easy Pasta Recipe
Broccoli and Sun-Dried Tomato Casarecce
Fast, Easy, DELICIOUS!
Recipe by Mark Calaminici | Food Loves Company
Ingredients
1 lb casarecce
1/3 cup extra virgin olive oil
2-3 cloves garlic, thinly sliced
4 cups broccoli florets, chopped
2 ½ cups sun-dried tomatos, chopped
2 tbsp chili flakes, optional
Salt
Freshly cracked pepper
¼ cup reserved pasta water
Parmigiano-Reggiano
Method
1. Cook the casarecce in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup of pasta water.
2. In a large frying pan over medium heat, heat extra virgin olive oil. Add garlic and saute until lightly browned and tender.
3. Add broccoli, sun-dried tomato, chili flakes and season with salt and freshly cracked pepper. Saute until broccoli is tender.
4. Add a little, not all, of the reserved pasta water and add pasta. Toss to incorporate all ingredients, adding more of the reserved pasta water, if needed. The pasta water helps create a sauce. Top with Parmigiano-Reggiano.
Until next time, ciao!
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How to cook Spaghetti with Shrimp and Artichoke Pesto
How to make another quick and easy recipe from a restaurant trade journal. You can prepare the shrimp and pesto in about the same time as it takes to heat the water and cook the spaghetti.
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