hinman: pasta with artichokes, dill

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* Exported from MasterCook *

 

Pasta Sauce with Artichokes and Dill

 

Recipe By :Bobbie Hinman

Serving Size : 6 Preparation Time :0:00

Categories : 2002-07-10 Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

1 cup chopped onion

1 cup carrots -- in 1/8-inch crosswise slices

4 garlic clove -- crushed

16 ounces no salt added chopped toatoes -- undrained

8 ounce no salt added tomato sauce

1/4 cup dry white wine

1 teaspoon dill weed

Salt and pepper

9 ounce frozen artichoke hearts -- thawed, drained

 

Heat oil in a medium saucepan over medium heat. Add onion, carrots, and garlic.

Cook 10 minutes, stirring frequently. Add small amounts of water as necessary,

about a tablespoon at a time, to prevent sticking.

 

Add tomatoes, tomato sauce, wine, dill weed, salt, and pepper. Bring mixture to

a boil, then reduce heat slightly and simmer, uncovered, 10 minutes.

 

Add artichokes and continue to cook, uncovered, 10 minutes more. (You can cut

the artichokes into smaller pieces if you wish, but be sure to cut them

lengthwise to keep them from falling apart.)

 

Quick tip: Place the artichoke hearts in the refrigerator a day ahead and they

will be thawed and ready for use, or they can be thawed quickly in the

microwave.

 

Source:

" Vegetarian Gourmet's Easy Low Fat Favorites "

Yield:

" 4 cups "

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Per Serving (excluding unknown items): 92 Calories; 2g Fat (19.3% calories from

fat); 3g Protein; 15g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 160mg

Sodium. Exchanges: 3 Vegetable; 1/2 Fat.

 

NOTES : The aromatic flavors of the Mediterranean blend to make this a truly

memorable dish. Spoon it over pasta, add a tossed salad and a chunk of crusty

bread, and serve it with pride to your family or guests.

 

Nutr. Assoc. : 0 0 0 0 2470 0 0 0 0 0