Slow cooker spring vegetable casserole
5
Points®
Total Time
2 hr 45 min
Prep
15 min
Cook
2 hr 30 min
Serves
6
Difficulty
Moderate
This slow cooker version of a pasta casserole helps you get it done with much less work than traditional recipes. Most of the work is handled by the slow cooker but you must stir once to ensure the pasta cooks evenly. Delicious ziti cooks with fresh spring zucchini and asparagus and luscious herbs richly flavor the tomato base. Add in your favorite spring vegetable if you like. Serve this casserole with some grilled shrimp of chicken for a heartier meal or throw together mixed greens with sliced radishes, cucumbers and a sprinkle or red wine vinegar for a crunchy spring salad.
Ingredients
No salt added canned diced tomatoes
28 oz
Low sodium vegetable broth
1¼ cup(s)
Uncooked ziti
10 oz, whole wheat
Asparagus
½ pound(s), trimmed of woody ends and cut into 1/2-inch pieces
Uncooked summer squash
1 medium, yellow crookneck squash, diced
Onion
½ cup(s), chopped, yellow, chopped
Dried rosemary
1 tsp
Dried oregano
1 tsp
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
Garlic powder
¼ tsp
Freshly grated nutmeg
¼ tsp
