Best Tomato Alfredo Sauce With Artichokes Recipes

LINGUINE WITH ARTICHOKE-TOMATO SAUCE

Steps:

• Cook linguine according to package directions., Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade., Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.

TOMATO ALFREDO

Steps:

• Cook pasta in a large pot of boiling water, adding peas just before pasta is done. Drain.
• Combine tomatoes, sour cream, parmesan, and 1/4 cup reserved juice. Add pasta and peas. Salt and pepper to taste.

EASY ALFREDO & ARTICHOKE FETTUCCINE

Steps:

• Cook fetticine in boiling water 2 tablespoons olive oil.
• Meanwhile, drain artichokes hearts in a large colander and leave to drain (do not rinse).
• Warm up alfredo sauce in a large saucepan - add garlic and lemon pepper and 1 teaspoon olive oil.
• When alfredo sauce is cooked, drain over artichoke hearts - this will warm and cook artichoke hearts perfectly.
• Slightly rinse noodles and drain thoroughly.
• Add noodles and artichokes to the alfredo sauce and mix completely.
• Warm on stove for about 15 minutes.
• Optional: For added flavor and taste, add 1-2 cups chopped and cooked chicken to the mix.
• Serve warm.

ARTICHOKE TOMATO ALFREDO

Steps:

• Prepare fettucini, macaroni or spaghetti noodles al dente. Place onion, tomato, garlic and basil in a non-stick pan and sauté in a little the of the liquid from the can of artichokes. Cut the artichokes into small pieces. Add the artichokes (and liquid) into the sauté with a little flour to thicken. Mix thoroughly, adding soy or rice milk and flour to desired thickness. Don't cook the artichokes for long, just enough heat all ingredients and to blend sauce to desired thickness. Top the pasta with the artichoke sauce.

VEGAN ARTICHOKE AND TOMATO ALFREDO

Steps:

• Bring pot of water to a rolling boil.
• Boil fettucini noodles al dente and drain.
• Place onion, tomato, garlic and basil in a non-stick pan and saute in a little the of the liquid from the can of artichokes.
• Cut the artichokes into small pieces.
• Add the artichokes (and liquid) into the saute with a little flour to thicken.
• Mix thoroughly, adding soy or rice milk and flour to desired thickness.
• Don't cook the artichokes for long, just enough to heat all ingredients and to blend sauce to desired thickness.
• Top the pasta with the artichoke sauce.
• Garnish as desired.

CHICKEN /W SUN-DRIED TOMATO & ARTICHOKE ALFREDO

Steps:

• In large non-stick skillet sauté Chicken Breasts in Olive Oil until browned and cooked through.
• Cover them to keep them warm and set them aside.
• Pour Alfredo Sauce into skillet.
• Slice Artichoke Hearts and Chicken Breasts into bite sized pieces.
• Add Artichoke Hearts, Chicken Breasts, Sun-Dried Tomatoes, and Prosciutto to sauce.
• Heat at medium heat, stirring occasionally until warm.
• Pour over Angel Hair Pasta and serve.

TOMATO ALFREDO PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, bring the tomatoes to a boil. Cook until most of the liquid is evaporated, about 5 minutes. Reduce heat., Stir in the cream and basil; heat through (do not boil). Drain pasta. Add pasta and Parmesan cheese to sauce; toss to coat.