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Artichoke Pasta

  • Cook Time: 6 - 8 hours (Low) or 3 - 4 hours (High)
  • Servings: 6
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

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  • Nonstick cooking spray
  • 3 14.5-oz. cans diced tomatoes with basil, oregano, and garlic
  • 2 14-oz. cans artichoke hearts, drained and quartered
  • 6 cloves garlic, minced
  • 1/2 cup whipping cream
  • 12 oz. 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)


Step 1

Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray and add Reynolds® Slow Cooker Liner.

Step 2

Drain two of the cans of diced tomatoes (do not drain remaining can).

Step 3

In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.

Step 4

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Step 5

Stir in whipping cream; let stand about 5 minutes to heat through.

Step 6

Meanwhile, cook pasta according to package directions; drain.

Step 7

Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese.

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