Zucchini and Tomato Pasta Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp Basil 1 tsp Oregano, ground 0.25 tsp Pepper, black 114 Mushrooms, fresh 0.50 medium (2-1/2" dia) Onions, raw 0.25 cup Parsley 2 cup, sliced Zucchini 454 Tomato Sauce 5 tomato Red Ripe Tomatoes 4 portion, amount to make 1/2 cup Tapioca Pudding 1 serving bayleaf 10 gram(s) Garlic Minced GV in jar - 1 tsp (1/2 = 1 clove) or 5 g per serving 4 serving Angel Hair Pasta Barilla 2 oz 1 tsp garlic salt
In a slow cooker, combine: 2 cups shredded zucchini, 4 oz. chopped mushrooms, 5 diced medium tomatoes, 1 bay leaf, 1/4 cup chopped fresh parsley, 4 minced garlic cloves, 1/4 teaspoon black pepper, 1 teaspoon garlic salt, 1 teaspoon oregano, 1 teaspoon basil, 2 (8 ounce) cans tomato sauce, 1/2 chopped medium onion, 2 tablespoons quick-cooking tapioca. Optionally, add 1 lb. ground turkey sausage, browned and drained.
Stir all ingredients in slow cooker and then cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
If desired, use an immersion blender to puree. Season to taste and serve over spaghetti noodles or other pasta of your choice.
Serving Size: makes 4 servings
Stir all ingredients in slow cooker and then cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
If desired, use an immersion blender to puree. Season to taste and serve over spaghetti noodles or other pasta of your choice.
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 385.6
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 857.0 mg
- Total Carbs: 86.1 g
- Dietary Fiber: 7.8 g
- Protein: 11.7 g
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