Fresh Sauce With Artichokes and Pine Nuts

JoeO

"One day, I was at a loss for what to make for dinner. So I scanned my refrigerator and cabinets. This is what developed. It has become a family favorite. Serve over al dente angel hair pasta."
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Ingredients

1 h 10 m servings 161 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 693 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts onto a baking sheet.
  2. Bake in the preheated oven until pine nuts are fragrant and lightly browned, about 8 minutes.
  3. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add tomatoes, artichoke hearts, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until tomatoes have softened, about 40 minutes.
  4. Stir toasted pine nuts, basil, and Parmesan cheese into sauce; simmer until heated through, about 5 minutes.

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