Nutrition per serving may change if servings are adjusted.
8 ounces fresh green beans, trimmed and halved crosswise
2 cups fresh button or cremini mushrooms, sliced
½ medium head cauliflower, cut into large florets
1 9-ounce package frozen artichoke hearts, thawed
2 medium carrots, thinly sliced (1 cup)
1 medium onion, chopped (1 cup)
1 cup fat-free evaporated milk
1 5 to 6.5-ounce container light semisoft cheese with garlic and fine herbs
1 cup shredded Parmesan cheese (4 ounces)
6 ounces dried whole-grain linguine
1 cup cherry tomatoes, quartered or halved
Shredded fresh basil
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.
Cover and cook on low-heat setting for 5 to 5½ hours or on high-heat setting for 2 to 2½ 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.
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.
343 calories;11 g fat(7 g sat); 9 g fiber; 39 g carbohydrates; 19 g protein; 74 mcg folate; 31 mg cholesterol; 8 g sugars; 0 g added sugars; 4,510 IU vitamin A; 37 mg vitamin C; 429 mg calcium; 2 mg iron; 547 mg sodium; 631 mg potassium
Vitamin A (90% daily value), Vitamin C (62% dv), Calcium (43% dv)