Angel Hair with Tomato Alfredo Sauce with Artichokes
by Jes Mostek
In addition to the recipe, you will also need the following for this meal:
  1 bag  salad
  1/2 gallon  milk

hcg Tomato Alfredo Sauce with Artichokes
by diana vandoorn
serves: 1
  1 veggie, 1 dairy & 1 carb per serving
  1/4 cup   canned artichoke hearts in water - chopped
  1/4 cup   tomatoes - chopped
  1/4 cup   onion - chopped
  1/2 cup   sliced mushrooms
  1 1/2 tbl   fresh basil - chopped
  1 1/2 tbl   skim milk
  1 1/4 tsp   unbleached all-purpose flour
  1/2 cup   cooked whole wheat pasta
  Heat a non-stick skillet over MED-HI heat.
Put the mushrooms into the skillet and saut¨¦ until they are lightly brown.
Add in the artichokes and 1/3 cup of the juice they came in. Heat to simmering.
Mix together the flour and milk. Stir mixture into the artichoke juice until it reaches the desired consistency.
Add in the onions, tomatoes & basil.
Cook for a short time, leaving the vegetables firm.
Place the cooked pasta on a plate or in a bowl.
Top the pasta with the sauce.

¦¸ Serve this along side 7 oz of skim milk