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Garlic-Artichoke Pasta

Source

Ultimate Slow Cooker magazine p. 53

Prep Time

15 min

Cook Time

8 hr 5 min

Total Time

8 hr 20 min

Ingredients

Change

3 14.5 oz cans diced tomato with basil, oregano, and garlic
2 14 oz cans aritichoke hearts drained and quartered
6 cloves garlic minced
1⁄2 cup cream (whipping)
12 ounces dry pasta linguine fettuccine, etc.

Directions ( Default | Numbered )

Coat inside of 3.5-4 quart slow cookers with non-stick spray.

Drain two cans of diced tomato (do not drain third can).

Stir together all three cans in slow cooker with the artichoke and garlic.

Cover and cook on low for 6-8 hours or high for 3-4. Stir in whipping cream and let stand for five minutes.

Meanwhile, cook pasta according to package. Serve sauce over hot pasta and top as desired (olives, Parmesan, etc.).

  1. Coat inside of 3.5-4 quart slow cookers with non-stick spray.
  2. Drain two cans of diced tomato (do not drain third can).
  3. Stir together all three cans in slow cooker with the artichoke and garlic.
  4. Cover and cook on low for 6-8 hours or high for 3-4. Stir in whipping cream and let stand for five minutes.
  5. Meanwhile, cook pasta according to package. Serve sauce over hot pasta and top as desired (olives, Parmesan, etc.).

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