This cheesy pasta recipe is made in a slow cooker but is relatively quick taking just 2 1/2 hours from start-to-finish. It's full of vegetables, whole-grain linguine and of course, lots of cheese! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a 4- to 5-quart slow cooker combine green beans, mushrooms, cauliflower, artichoke hearts, carrots and onion (see Tip). Pour evaporated milk over all in cooker.

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  • Cover and cook on low-heat setting for 5 to 5 1/2 hours or on high-heat setting for 2 to 2 1/2 hours.

  • Add semisoft cheese and Parmesan cheese to cooker. Cover and let stand for 5 minutes. Stir gently until cheese is melted. Cook linguine according to package directions; drain. Use kitchen shears to cut up cooked linguine in a few places. Add linguine to cooker and toss to coat. Divide pasta mixture among six serving plates. Top each serving with tomatoes and basil.

Tips

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

343 calories; 11.3 g total fat; 6.9 g saturated fat; 31 mg cholesterol; 547 mg sodium. 631 mg potassium; 38.6 g carbohydrates; 8.5 g fiber; 8 g sugar; 18.6 g protein; 4510 IU vitamin a iu; 37 mg vitamin c; 74 mcg folate; 429 mg calcium; 2 mg iron; 76 mg magnesium;