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Italian Artichoke Tomato Love Pasta Sauce

This past week on  “Keep Cookin’ ”  Jackie  threw together a tasty vegetarian pasta dish and a low fat, but delicious Pudding Pie! Check out the recipe here or watch the episode up above on the Keep Cookin’ link.

Italian Artichoke Tomato Love Pasta Sauce


  • 2-3 tbls. Canola oil
  • 2 cloves chopped garlic
  • thawed artichoke hearts (5-6 chunks)
  • 4 medium tomatoes
  • 1/2 Italian seasoning packet
  • 1 tbl.  balsamic vinaigrette
  • 1 tbl. thyme
  • 2-3 cups medium pasta shells


1. Boil water in a pan and add pasta shells.

2. Heat oil in medium saucepan.

3. Add chopped garlic to heated pan.

4. After heating up garlic (about 1 minute) add cut tomatoes and artichoke hearts. Stir together than add 1/2 italian seasoning packet, thyme and balsamic vinaigrette. Stir and cook together on a medium high heat for 5-10 minutes.

5. keep an eye on your shells and don’t forget to strain them!

6. In a medium to large bowl mix all the ingredients together with your shells.

Chocolate Pudding Pie:


  • Low fat, sugar free chocolate pudding mixture.
  • 2 cups of 1% milk.
  • graham crust.


1. In a medium mixing bowl add 2 cups of milk and pudding mixture.

2. With a fork or whisk stir milk and mixture together for about 2 minutes until the mixture becomes thicker and puddingy. ( is that a word?)

3. Pour pudding into crust. Add a dollop of low fat whip cream for some extra flavor!



Yummmmmmmmmmmmmmmmmmm. saw the recipe as prepared on Ludlow Pub TV. Can’t wait to start fooling around with pasta and artichokes in my kitchen!


yummmmmmmy looking. Can’t wait to try some arty-choke cooking with pasta in my kitchen!


Hey… that was really yummy looking and I am looking forward to you(Jackie) actually making that for me. I might ask you to use wheat pasta. And yes, I do use 2 boxes of pudding for the pudding pie but it is actually too much and I pour the excess into a glass and give the extra to your father.

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