• 14 Ratings

Herb-infused tomatoes match up with garlic, artichokes, and cream to give this pasta sauce Mediterranean flair.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Drain two of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.

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  • 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; let stand about 5 minutes to heat through.

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Instructions Checklist
  • Meanwhile, 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

403 calories; 8 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 27 mg cholesterol; 1513 mg sodium. 119 mg potassium; 68 g carbohydrates; 7 g fiber; 17 g sugar; 13 g protein; 1701 IU vitamin a; 18 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 133 mcg folate; 0 mcg vitamin b12; 202 mg calcium; 8 mg iron;

Reviews

14 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2