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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.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 6 hrs on low or 3 hours on high
  • Stand: 5 mins

Garlic-Artichoke Pasta

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

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