Prep: 15 min
Cook: 6-8 hrs low, 3-4 hrs high
Makes: 12 servings
Ingredients:
- Nonstick cooking spray
- 3 14.5-oz cans diced tomatoes with basil, oregano, and garlic, undrained
- 2 14-oz cans artichoke hearts, drained and quartered
- 6 cloves garlic, minced
- 1/2 cup whipping cream
- 12 oz dried linguine, fettuccine, or other pasta
- Sliced pimento-stuffed olives and/or sliced pitted black olives (optional)
- Crumbled feta cheese or finely shredded Parmesan cheese (optional)
Directions:
- Coat the inside of a 3.5-4 quart slow cooker with cooking spray. Drain two of the cans of diced tomatoes (do not drain the remaining can). In the prepared cooker stir together drained and undrained tomatoes, artichoke hearts, and garlic.
- Cover and cook 6-8 hrs low, 3-4 hrs high. Stir in whipping cream; let stand for about 5 minutes to heat through.
- Meanwhile, cook pasta according to the package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or feta cheese.
Nutrition:
- 403 cal
- 8 g total fat
- 5 g sat fat
- 27 mg chol
- 1513 mg sodium
- 68 g carb
- 13 g protein