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

Ingredients:

• 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

Directions:

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:

Ingredients:

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

Directions:

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!