Vegetable Pasta Sauce Photo
Vegetable Pasta Sauce

YIELD Makes 4 to 6 servings

INGREDIENTS

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 salt
1 teaspoon red pepper flakes (optional)
1 teaspoon black pepper
Hot cooked pasta
Parmesan cheese and fresh basil (optional)

PREPARATION:

Slow Cooker Directions

  1. 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.
This recipe appears in: Savory Sauces

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