Artichoke Portabella Pasta

2 14.5oz cans Italian seasoned diced tomatoes, undrained

1 14 oz can artichoke hearts, drained

6 oz sliced baby portabella mushrooms (6 palm sized mushrooms)

3 cloves garlic minced

½ tablespoon garlic salt

½ cup heavy whipping cream

8 oz fettuccini or linguine

fresh shredded Parmesan or Romano cheese

Directions

1.     In slow cooker combine tomatoes, artichoke hearts, mushrooms, garlic and garlic salt.  Cover; cook on low for 2 hours

2.     Break fettuccini in half and add to slow cooker, turn heat to high.  Allow pasta to cook on high for 30 minutes or until tender, stirring occasionally.  Turn off heat and add whipping cream, cover and let sit 5 minutes.  Top with fresh Parmesan cheese to serve.