It has been awhile since I have tried a new dish. The holidays made life hectic, but I am back! Tonight’s supper was definitely different than some of the foods we usually eat in my house…. But dinner was a success! After the first bite, my three year old said, “Thank you for making supper Mommy. It is delicious!” She had no clue she was eating vegetables! So what did I make? It is my healthy version of a vegetable Alfredo.
Ingredients: mushrooms, marinated artichoke hearts, white onions, garlic cloves, red peppers, can of diced tomatoes, milk, flour, linguine, and parmesan cheese.
First, dice the artichoke hearts, 1/3 of white onion, and 1/3 of red pepper. Sauté them in the marinade from the artichoke hearts. Add a little Italian seasoning (of course mine comes from Graziano’s in Des Moines, IA) and 3 minced garlic cloves. Let cook for a little while without letting it burn. Then add a can of diced tomatoes (I use Del Monte’s Basil, Garlic, and Oregano). Make sure you include the liquid from the tomatoes. In a bowl, pour a cup of low fat milk and add 3 tablespoons of flour. Stir it up and slowly pour it into the pan. Let the sauce cook for a little while to thicken. Pour all of the sauce over about ½ pound of cooked linguine. Make sure you top each portion with a little bit of parmesan cheese. The sharpness of the cheese completes the dish!
If you do not have artichoke hearts in a marinade, you can try to saute them in olive oil and basil.
Happy cooking!
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