Artichoke-Basil Pasta Sauce Recipe

Artichoke-Basil Pasta Sauce Recipe photo by Taste of Home

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"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.”

This recipe is:

Quick

Diabetic Friendly

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Artichoke-Basil Pasta Sauce Recipe

Prep/Total Time: 20 min.

Yield: 5 Servings

10 10 20

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. Yield: 5 servings.

Nutritional Facts 1 cup sauce (prepared without salt; calculated without pasta) equals 124 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 258 mg sodium, 18 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

Originally published as Artichoke-Basil Pasta Sauce in Simple & Delicious May/June 2006, p42

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Artichoke-Basil Pasta Sauce

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(1-1) of 1 reviews

Reviewed on Feb. 19, 2008 by angelab017

This was amazing! The only thing is that I served it with fresh grated mozzarella and parmesan cheeses! My dad, who is not a huge pasta fan, absolutely loved this and asked for me to keep this recipe.