With that said, this was my lunch last week. Super delicious and super simple.
Recipe adapted from BHG dot com
Yields 6 servings
151 calories per serving
3 14.5 oz cans diced tomatoes
2 14 oz cans artichoke hearts, drained & quartered
6 cloves garlic, minced
1/2 c skim milk
12 oz whole wheat penne
Crumbled feta cheese
Drain 2 cans of tomatoes into a crockpot & stir in 1 can of undrained tomatoes.
Stir in artichokes & garlic.
Cook for 4 hours on high heat.
Meanwhile cook pasta according to package directions.
Mix pasta & sauce together & top with feta.