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Tomato Alfredo Sauce with Artichokes

Read Reviews (36)

"Less rich than the usual Alfredo sauce. Delicious!" — MARBALET

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Original recipe makes 4 to 6 servings Change Servings

1 (14 ounce) can artichoke hearts in water
2 tomatoes, chopped
1 onion, chopped
1 cup fresh sliced mushrooms

1/2 cup chopped fresh basil
1/2 cup whole milk
2 tablespoons all-purpose flour

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Directions

Chop artichoke hearts and place in large skillet with juice. Thicken with flour and milk to desired consistency.
Add onion, mushrooms, tomatoes, and basil. Cook for a short time, leaving vegetables firm and tasty and pretty.
Cook up a batch of your favorite spaghetti noodles (e.g., angel hair or spaghettini). Rinse. Toss artichoke sauce on top of cooked pasta.

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This was a great basic sauce but I did make a few changes that people might like: put a tbsp. of olive oil in a pan and saute 1-2 cloves of garlic until brown, add onions and saute until translucent. Then add mushrooms ( I added 2 cups), a small can of olives, chopped artichokes, and basil. I then added the flour and milk until sauce thickened. Then I added 2 cups of tomatoes (b/c I love them) and 1 tbsp. of italian herbs and 1 tbsp. of parmasean cheese. I served with angel hair and foccacia bread. It was delicious.

—SONFLOWERJEWEL05

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Most Helpful Critical Review

Nov 17, 2010

This recipe was good. I cooked the onions with the artichokes in some butter, and then made the cream sauce. I also added some fat-free cream cheese to make a richer sauce, and a bit of garlic. I used a lot of pepper (personal taste) and served it over angel hair. This recipe scales down easily when cooking for one!

—LashGal

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41 Ratings

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Jan 21, 2008

I like to add a little more sauciness than what this recipe calls for, by using grated parmesan in conjunction with the flour, and adding extra milk. This makes for a thicker, richer sauce that coats all the noodles.

—mandyld

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May 31, 2006

I pureed all the vegetables in my processor because I like a smoother sauce. After pureeing, I simmered the sauce on the stove and added a little fat free evaporated milk. I didn't need any flour at all. It turned out great!

—EBEAGLE

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Oct 09, 2007

Have to give it 5 stars when it tastes this good and is this easy. I used marinated artichokes (which I think are packed in water with some oil and spices), and it tasted great. I went for the route of cooking up some garlic/onion in olive oil before making the sauce. Also added dried basil (no fresh) and a bit of oregano.

—Brent

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Nov 22, 2005

I absolutely love this recipe! Instead of the 2 tomatoes, which I don't always have on hand, I use a can of diced tomatoes. Yummy!

—AVKLEVENS

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Nov 05, 2003

This is a great recipe. I have fixed it twice. My family loves it. The first time I fixed it according to recipe, and the second time I included some cubed chicken breast. It is great both ways. Thanks Holly...

—JENNIFERFITCH

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Jan 16, 2009

I thought this was quite tasty. I used different vegetables only because I used what I had on hand (onions, roasted red peppers, zucchini and tomatoes), but followed the recipe for the most part. I really liked it and thought it was a good change from standard pasta and not as fattening as some alfredo sauces are.

—cclem

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Nutrition

Calories
90 kcal
4%

Carbohydrates
16.4 g
5%

Cholesterol
2 mg
< 1%

Fiber
4.1 g
16%

Protein
5.1 g
10%

Sodium
490 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tomato Alfredo Sauce with Artichokes

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 90
Calories from Fat: 9

% Daily Value *
Total Fat 1g 2 %
Saturated Fat 0.5g 2 %
Cholesterol 2mg < 1 %
Sodium 490mg 20 %
** Potassium 244mg 7 %
Total Carbohydrates 16.4g 5 %
Dietary Fiber 4.1g 16 %
Protein 5.1g 10 %
Sugars 3.6g
Vitamin A 19 %
Vitamin C 32 %
Calcium 6 %
Iron 5 %
** Thiamin 9 %
** Niacin 13 %
** Vitamin B6 6 %
** Magnesium 5 %
** Folate 13 %

* 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.