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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
This One pot Sundried tomato pasta is the perfect meal to enjoy summer flavors!
One pot Sundried tomato pasta ????
????: Recipe By:-
I know one pot pastas are not traditional (I am part Italian okay) but sometimes you just want something easy.
INGREDIENTS
This makes 3-4 servings
1 shallot - minced
4 cloves garlic - minced
1 ~80z jar sundried tomatoes in olive oil
2 1/2 cups water
1 cup coconut milk* (see notes for subs)
1/4 cup nutritional yeast
1 tbsp miso or soy sauce
1 cup parsley or basil - finely chopped (from 1 bunch)
pinch red pepper flakes
1-2 tsp salt
black pepper to taste
1 box wheat or brown rice pasta (I don't suggest using other gluten free pasta)
INSTRUCTIONS
Add shallots and garlic to a deep pan or pot with a splash of oil over medium heat. Cook for 3 minutes.
Add in sundried tomatoes along with the oil they came in into the pan. Cook for 4 more minutes.
Add all remaining ingredients to the pan and bring to a boil. Cook for 8-12 minutes, stirring frequently until pasta is al dente. If your pasta dries out while cooking add in water 1/2 cup at a time.
Let pasta cool and serve.
NOTES
*I also have made this pasta with 1 cup cashew cream Blend 3/4 cup cashews with 1 cup water in a high speed blender until smooth and creamy. If you don't have a high speed blender you may need to soak your cashews for 2 hours.
Checkout Our Cookbooks here????
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Sundried Tomato Fettuccine
Hey guys!! This easy lunch/dinner pasta dish is so easy to make. It's one of my high rated recipes, you'll love how it comes together for your guests.
Ingredients:
About 340g dried fettuccine (its hard to measure pasta, about 3-4 servings)
1 cup reserved pasta water
4 tbsp olive oil
5 cloves garlic, minced
1/2 cup sundried tomato halves, sliced
3-4 tbsp of diced tomatoes
1 tbsp tomato puree/paste
2 tbsp sugar
1/2 cup plain non-fat Greek yogurt
1/4 cup sour cream
1 1/2 cups baby spinach
Salt & pepper, to taste
2 tbsp mixed spices
Method
1 In a large pot, bring water to a boil, add 1 tbsp. of olive oil then add the fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
2 In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
3 While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.
4 Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
5 slowly whisk in the Greek yogurt and sour cream mixture. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
6 Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted,add in the cooked pasta and turn off the heat.
7 Toss to coat the pasta. If the mixture seems too thick, gradually add the reserved pasta water. (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).
Serve hot.
Easy, Sun-Dried Tomato Pasta Recipe : Italian Cuisine
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Expert: Max Tucci
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