Title: Lynn's Tomato/artichoke Pesto Pasta Sauce
Categories: Digest Vegetarian Main
Yield: 4 Servings

1	cn	Chopped artichokes, plus liquid
2		3 large garden-fresh tomatoes, chopped
4		5 cloves garlic, crushed
1	lg	Onion, chopped
2	tb	Flour, dissolved in 1 c cold water skim milk to taste splash

Saute onion in vinegar. Add can of artichokes and liquid. Make sure the pieces are bite-sized.

Add flour and stir while cooking for approxiately 5 minutes. Skim milk can be added to thin mixture.

Add the chopped tomatoes, and basil and cook for another 10-15 minutes.

Serve over spinach noodles.

jerde@vmdb.vet.purdue.edu (Lynn Warble) From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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