MamasHealth.com Home Pasta Recipes Almond & sage pasta Angel hair pasta Artichoke pasta Beef pasta Broccoli pasta Bowtie pasta Cacio & pepper pasta Califlower pasta Clam & pesto pasta Creamy clam pasta Fettuccine & vegetable Hearty sausage Hot spaghetti Lemon caper Macaroni & cheese Mushroom Mushroom & gorgonzola Olive & caper Pasta & salsa cruda Pasta & pumpkin Pasta carbonara Pasta pesto Pasta pilaf Pasta primavera Pasta with chickpeas Pea & pesto fettuccini Pumpkin & feta Pumpkin rosemary Ravioli stew Red hot fusilli Ricotta & spinach Sausage & pecorino Spaghetti amatriciana Spaghetti meatballs Spiral with asparagus Sweet & sour seahells Sweet potato Tuna pasta salad Tuna penne Vegetarian spaghetti Vegetarian lasagna Zucchini basil Zucchini lasagna Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Artichoke Pasta Ingredients: 2 large artichokes, peeled, steamed or boiled and cut into small pieces (1) 4 oz can of peeled tomatoes 1 clove of garlic 1 laural leaf salt 1/2 onion, chopped 4 tbsp of olive oil 2 tbsp of red wine 1 packet of spaghetti Directions: Sautee the garlic, onion and laural leaf in the oil over a medium heat for 3 minutes. Add the artichoke and sautee for another 5 minutes. Add the peeled tomatoes, 1 tsp of salt and red wine. Cook artichoke sauce until the tomatoes break down. Add water if the sauce becomes too thick or begins to burn. Boil water and cook the spaghetti for 9-11 minutes. Strain the spaghetti, and mix the artichoke sauce with it in a big bowl. Serves: 4 persons       Low-fat Fettucine Alfredo Ingredients: 1 tbsp. low-fat margarine 2 sm. cloves garlic, minced 1 tbsp. all-purpose flour 1 ½ c. skim milk 2 tbsp. low-fat or fat-free cream cheese 1 ¼ c. grated Parmesan cheese, divided 4 c. hot cooked fettuccine noodles 2 tsp. parsley Ground pepper Directions: Melt margarine in a saucepan over medium heat. Add garlic and sauté for a minute. Gradually add milk, stirring with a wire whisk. Cook milk mixture 7-8 minutes or until thick and hot, stirring constantly. Stir in cream cheese and cook for another 2-3 minutes. Add one cup Parmesan cheese, stirring constantly until it melts. Pour sauce over fettuccine noodles and toss well to coat. Top with remaining ¼ c Parmesan cheese, parsley and pepper. Serves 4	Save money in the kitchen Win Princess House Crystal
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