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Vegetable Pasta Sauce
Browse the recipe Vegetable Pasta Sauce
Vegetable Pasta Sauce
YIELD Makes 4 to 6 servings
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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
- 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