Garlic Artichoke Pasta

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Registered: 03-19-2003
Garlic Artichoke Pasta
Thu, 10-12-2006 - 10:37am
Garlic Artichoke Pasta

Nonstick cooking spray
3 cans diced tomatoes, with basil, oregano and garlic, undrained, 14.5 oz each
2 cans (14 oz each) artichoke hearts, drained and quartered
1 T. bottled minced garlic (6 cloves)
1/2 cup whipping cream
12 oz. dried linguine, fettuccine, or other favorite pasta
Sliced pimiento stuffed green olives and/or sliced pitted ripe olives
Crumbled feta cheese or finely shredded Parmesan cheese (optional)

Coat a 3 1/2 or 4 quart slow cooker with cooking spray. Drain 2 of the cans of diced tomatoes (do not drain remaining can). In the prepared slow cooker, combine drained and undrained tomatoes, artichoke hearts, and garlic. 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. Cook pasta according to package directions; drain. Serve sauce

BabyFoot.jpg picture by cl-daisy526