"I received this recipe from my college roommate, and it quickly became one of my favorites,” notes Janet Bischof of Sumter, South Carolina. “Basil gives the meatless pasta sauce just the right taste.”
Artichoke-Basil Pasta Sauce
Artichoke-Basil Pasta Sauce
Prep Time
10 min
Cook Time
10 min
Yield
5 servings
Ingredients
- 1 jar (6-1/2 ounces) marinated artichoke hearts
- 1 cup chopped onion
- 1 cup sliced fresh mushrooms
- 1/2 teaspoon minced garlic
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- 1 can (6 ounces) tomato paste
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1 teaspoon sugar
- 1/2 teaspoon salt, optional
- Hot cooked pasta
Directions
- Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer.
- Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta.
Nutrition Facts
1 cup: 124 calories, 6g fat (1g saturated fat), 0 cholesterol, 258mg sodium, 18g carbohydrate (11g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 3 vegetable, 1 fat.
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