Artichoke Pasta

Herb-infused tomatoes tango with garlic, artichokes, and cream--a dance that renders pasta sauce with Mediterranean flair in this recipe.


Artichoke Pasta

by 4  people


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Ingredients
  •  
    Nonstick cooking spray
  • 3  14 1/2 ounce cans 
    diced tomatoes with basil, oregano, and garlic
  • 2  14  ounce cans 
    artichoke hearts, drained and quartered
  • 6   
    cloves garlic, minced
  • 1/2  cup 
    whipping cream
  • 12   ounces 
    dried linguine, fettucine, 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 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 information
Per Serving: 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) 1700.66, vit. C (mg) 17.71, Thiamin (mg) 0.59, Riboflavin (mg) 0.28, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 0.1, Folate (g) 133.05, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 1513, Potassium (mg) 119, calcium (mg) 201.94, iron (mg) 8.11, Percent Daily Values are based on a 2,000 calorie diet
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