Wednesday, May 16, 2012

Lemon artichoke zucchini

This "pasta" dish just yells summer!  It is light, refreshing, and not to mention YUMMY!

Lemon artichoke sauce

1 TBS Butter
1 clove of garlic minced
6 ounce jar marinated artichoke hearts, drained
1 1/2 cups sliced fresh mushrooms
1 TBS  all-purpose flour 
1 Tsp chicken base or bullion
2 TBS lemon juice ( may add more if needed)
1 1/2 cup milk

In a sauce pan melt the butter garlic and add the mushrooms & artichoke hearts.  Cook until the mushrooms become tender. Sprinkle the mixture with flour, add the milk, lemon juice and chicken base.  Stir well, until the flour is dissolved.

You can top this over linguine pasta, but I love serving it over Zucchini Noodles.

Serves: 6
Calories per serving: 68

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