YIELD Makes 4 to 6 servings
|2||cans (about 14 ounces each) diced tomatoes|
|1||can (about 14 ounces) whole tomatoes, undrained|
|1‑1/2||cups sliced mushrooms|
|1||medium red bell pepper, diced|
|1||medium green bell pepper, diced|
|1||small yellow squash, cut into 1/4-inch slices|
|1||small zucchini, cut into 1/4-inch slices|
|1||can (6 ounces) tomato paste|
|4||green onions, sliced|
|2||tablespoons Italian seasoning|
|1||tablespoon chopped parsley|
|3||cloves garlic, minced|
|1||teaspoon red pepper flakes (optional)|
|1||teaspoon black pepper|
|Hot cooked pasta|
|Parmesan cheese and fresh basil (optional)|
Slow Cooker Directions
- Combine all ingredients except pasta, parmesan cheese and basil in slow cooker, stirring until well blended. Cover; cook on LOW 6 to 8 hours. Serve over cooked pasta. Garnish with Parmesan cheese and fresh basil.
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