1 can artichoke hearts,chopped reserved juice
2 whole tomatoes, chopped
1 whole onion, diced
1 cup mushrooms, sliced
1/2 cup fresh basil, chopped
1/2 cup skim milk, or soy milk
2 tbsps. flour, optional
Toss chopped artichokes and juice into pan. Thicken with flour and milk to desired thickness. 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. Rinse. Toss artichoke sauce on top.
Makes 2 small side dish servings, can be doubled.
Calories 299 Fat 2 g Fiber 1.6 g.
Exchanges 1 starch 2 vegetable 1/2 nonfat milk.