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




Ingredient Checklist


Instructions Checklist
  • 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 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.


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

1 1/2 cups
344 calories; protein 18.6g; carbohydrates 38.6g; dietary fiber 8.5g; sugars 8.4g; fat 11.3g; saturated fat 6.9g; cholesterol 31.2mg; vitamin a iu 4510IU; vitamin c 37.1mg; folate 73.7mcg; calcium 428.8mg; iron 2.2mg; magnesium 76.3mg; potassium 630.5mg; sodium 547.3mg.

2 lean protein, 2 starch, 1 1/2 fat, vegetable