Artichoke Pasta
Herb-infused tomatoes tango with garlic, artichokes, and cream--a dance that renders pasta sauce with Mediterranean flair in this recipe.
Prep Time:
15 mins
Total Time:
3 hrs 20 mins
Servings:
Makes 6 servings.
Ingredients
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Nonstick cooking spray
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3 14.5-oz. cans diced tomatoes with basil, oregano, and garlic
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2 14-oz. cans artichoke hearts, drained and quartered
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6 cloves garlic, minced
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1/2 cup whipping cream
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12 oz. dried linguine, fettucine, or other favorite pasta
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Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
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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 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.
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; let stand about 5 minutes to heat through.
3
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
Calories 403, Total Fat 8 g, Saturated Fat 5 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 27 mg, Sodium 1513 mg, Carbohydrate 68 g, Total Sugar 17 g, Fiber 7 g, Protein 13 g. Daily Values: Vitamin C 30%, Calcium 20%, Iron 45%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Pasta with Artichokes and Basil
This herb-scented side-dish recipe makes an elegant statement on a dinner party menu.
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