One (15 oz can) artichokes, not packed in oil
5 fresh tomatoes, cut into large chunks
3 tbsp. dried basil
1 onion, chopped
2 tsp. minced garlic
2 tbsp. whole wheat flour
1/2 cup low-fat soy milk
1/4 cup soy Parmesan cheese
1/2 lb fettuccini

Cook pasta as directed, drain, return to pot. In a large skillet over medium heat, add a little liquid from artichoke can. Add the onions, garlic, tomatoes, and basil. Cut artichokes into small pieces. Add artichokes and remaining liquid to skillet. Add a little flour to thicken. Mix well. Stir in soy milk and remaining flour to skillet until thickened. Top pasta with sauce.

Serve with Parmesan cheese.

Submitted by: Sherry Monfils