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Garlic-Artichoke Pasta
Ingredients
- Nonstick cooking spray
- 3 14 1/2ounce 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)
- Servings Per Recipe 6,
- cal. (kcal) 403,
- Fat, total (g) 8,
- chol. (mg) 27,
- sat. fat (g) 5,
- carb. (g) 68,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 7,
- sugar (g) 17,
- pro. (g) 13,
- vit. A (IU) 1701,
- vit. C (mg) 18,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 133,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 1513,
- Potassium (mg) 119,
- calcium (mg) 202,
- iron (mg) 8,
- Percent Daily Values are based on a 2,000 calorie diet
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