Tomato Alfredo Sauce With Artichokes Recipes

TOMATO ALFREDO

Steps:

• Cook pasta in a large pot of boiling water, adding peas just before pasta is done. Drain.
• Combine tomatoes, sour cream, parmesan, and 1/4 cup reserved juice. Add pasta and peas. Salt and pepper to taste.

ARTICHOKE TOMATO ALFREDO

Steps:

• Prepare fettucini, macaroni or spaghetti noodles al dente. Place onion, tomato, garlic and basil in a non-stick pan and sauté in a little the of the liquid from the can of artichokes. Cut the artichokes into small pieces. Add the artichokes (and liquid) into the sauté with a little flour to thicken. Mix thoroughly, adding soy or rice milk and flour to desired thickness. Don't cook the artichokes for long, just enough heat all ingredients and to blend sauce to desired thickness. Top the pasta with the artichoke sauce.

VEGAN ARTICHOKE AND TOMATO ALFREDO

Steps:

• Bring pot of water to a rolling boil.
• Boil fettucini noodles al dente and drain.
• Place onion, tomato, garlic and basil in a non-stick pan and saute in a little the of the liquid from the can of artichokes.
• Cut the artichokes into small pieces.
• Add the artichokes (and liquid) into the saute with a little flour to thicken.
• Mix thoroughly, adding soy or rice milk and flour to desired thickness.
• Don't cook the artichokes for long, just enough to heat all ingredients and to blend sauce to desired thickness.
• Top the pasta with the artichoke sauce.
• Garnish as desired.

LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.

CHICKEN AND ARTICHOKE FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm. , Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese., Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.

EASY ALFREDO & ARTICHOKE FETTUCCINE

Steps:

• Cook fetticine in boiling water 2 tablespoons olive oil.
• Meanwhile, drain artichokes hearts in a large colander and leave to drain (do not rinse).
• Warm up alfredo sauce in a large saucepan - add garlic and lemon pepper and 1 teaspoon olive oil.
• When alfredo sauce is cooked, drain over artichoke hearts - this will warm and cook artichoke hearts perfectly.
• Slightly rinse noodles and drain thoroughly.
• Add noodles and artichokes to the alfredo sauce and mix completely.
• Warm on stove for about 15 minutes.
• Optional: For added flavor and taste, add 1-2 cups chopped and cooked chicken to the mix.
• Serve warm.

LINGUINE WITH ARTICHOKE-TOMATO SAUCE

Steps:

• Cook linguine according to package directions., Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade., Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.

TOMATO ALFREDO SAUCE WITH ARTICHOKES

Steps:

• 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.

TOMATO AND ARTICHOKE SAUCE

Steps:

• Squeeze juice from lemon into bowl of ice water; add lemon halves and artichoke hearts while preparing the rest.
• In a large skillet over medium heat, add oil, garlic, and salt. Stir in red-pepper flakes, parsley, basil, salt, and black pepper, and saute, stirring for 5 minutes. Add vermouth, and cook for 2 minutes. Add tomato sauce and chicken stock. Cook until slightly reduced, about 5 minutes.