PREP: 15 minutes COOK: 6 to 8 hours (low) or 3 to 4 hours (high) STAND: 5 minutes MAKES 6 servings
Nonstick cooking spray
3 14.5-ounce cans diced tomatoes with basil, garlic, and oregano, undrained
2 14-ounce cans artichoke hearts, drained and quartered
6 cloves garlic, minced
1⁄2 cup whipping cream
12 ounces dried linguine, fettuccine, or other pasta
Sliced pimiento-stuffed green olives and/or pitted ripe olives (optional)
Crumbled feta cheese or finely shredded Parmesan cheese (optional)
1 Coat the inside of a 31⁄2 – or 4-quart slow cooker with cooking spray. Drain 2 of the cans of tomatoes (do not drain the remaining can). In the prepared cooker combine drained and undrained tomatoes, 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 cream. Cover and let stand about 5 minutes or until heated through.
3 Meanwhile, cook pasta according to package directions; drain. Serve tomato mixture over hot cooked pasta. If desired, top with olives and cheese.
PER SERVING: 403 cal., 8 g total fat (5 g sat. fat), 27 mg chol., 1,513 mg sodium, 68 g carb., 7 g fiber, 13 g protein.
tip
Dairy products such as milk or cream can break down in the slow cooker if added too early. That’s why it’s best to add dairy ingredients during the last 15 to 30 minutes of cooking.
