Garlic-Artichoke Pasta

Herb-infused tomatoes tango with garlic, artichokes, and cream for a pasta sauce with Mediterranean flair. Garnish this Garlic-Artichoke Pasta with your favorite cheese and sliced olives.

25Kviews
9 users rated this recipe an average rating of 3.0
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 6 hrs on low or 3 hours on high
  • Stand: 5 mins
Rate me!


Garlic-Artichoke Pasta
Ingredients
 
Nonstick cooking spray
3
14 1/2 ounce cans diced tomatoes with basil, oregano, and garlic
2
14 ounce cans artichoke hearts, drained and quartered
1
tablespoon bottled minced garlic (6 cloves)
1/2
cup whipping cream
12
ounces dried linguine, fettuccine, or other favorite pasta
 
Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
 
Crumbled feta cheese or finely shredded Parmesan cheese (optional)
Directions
  1. Coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. Drain 2 of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker combine drained and undrained tomatoes, artichoke hearts, and garlic.
  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream and let stand about 5 minutes to heat through.
  3. Cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese. Makes 6 servings.
Nutrition Facts (Garlic-Artichoke Pasta)
    Per serving:
  • 403 kcal cal.,
  • 8 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 27 mg chol.,
  • 1513 mg sodium,
  • 68 g carb.,
  • 7 g fiber,
  • 17 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X