Garlic-Artichoke Pasta

14 Jun

If you like artichokes and you LOVE garlic, this recipe is da bomb.  It is simple and very flavorful.  This works as a vegetarian main dish, but because, in my husband’s opinion, no meal is complete without meat, I like to serve it with grilled or sauteed chicken on the side.  Tonight we accompanied it with grilled sweet Italian sausages topped with sliced, grilled bell peppers.  A winning combination.

Ingredients:

  • 3 14-1/2 oz. cans diced tomatoes
  • 2 14-oz. cans artichoke hearts, drained and quartered
  • 6-9 cloves minced garlic
  • a few leaves of fresh basil or 1 tsp. dried
  • 1 tsp. dried oregano
  • 1/2 cup whipping cream
  • 12 oz. dried linguine, angel hair or other favorite pasta
  • Finely shredded parmesan cheese (optional)

1. Coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. Drain 2 of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker combine drained and undrained tomatoes, artichoke hearts, and garlic, basil and oregano.

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 and let stand about 5 minutes to heat through.

3. Cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with cheese. Makes 6 servings.

Recipe inspired by Better Homes and Gardens

Photo by me, My Little Food Spot

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