Print Options

 
 
 
 Print
Artichoke-Basil Pasta Sauce Recipe

Artichoke-Basil Pasta Sauce Recipe

"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.”
TOTAL TIME: Prep/Total Time: 20 min. YIELD:5 servings

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

  • 1. 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.
  • 2. 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.

Wine Pairings

Medium-Bodied Red Wine

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