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  Lynn's artichoke tomato alfredo
 
Yield: 1 Servings
 
1 cn Artichokes save juice cut Into small pieces      2 Fresh garden tomatoes Chopped
1 Onion diced      1 2 cups mushrooms
 sliced (Sally's idea!) Lots of fresh chopped basil Non-fat milk 2 tb Flour Toss chopped artichokes and juice into pan. Thicken with flour and milk to desired thickness. Add onion mushrooms tomatoes and basil. Cook for a short time leaving vegetables firm and tasty and pretty. Cook up a batch of your favorite spaghetti noodles. Rinse. Toss artichoke sauce on top and voila. From: "Lynn Warble" Submitted By DONNA WEBSTER On MON 20 NOV 1995 133258 GMT

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