Spring Vegetable Casserole
- Total Time
- 2:45
- Prep
- 0:15
- Cook
- 2:30
- Serves
- 6
- Difficulty
- Moderate
This is not a dish you can just “cover and forget.” Rather, it’s a fast casserole you must stir once to cook the pasta evenly.
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no salt added diced tomatoes28 oz
-
reduced sodium vegetable broth1 ¼ cup(s)
-
uncooked ziti10 oz, whole wheat
-
uncooked asparagus½ pound(s), trimmed of woody ends and cut into 1/2-inch pieces
-
summer squash1 medium, yellow crookneck squash, diced
-
uncooked onion(s)½ cup(s), yellow, chopped
-
dried rosemary1 tsp
-
dried oregano1 tsp
-
table salt½ tsp
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black pepper½ tsp, freshly ground
-
garlic powder¼ tsp
-
freshly grated nutmeg¼ tsp
- Stir everything in a 6-quart slow cooker, making sure the pasta is as submerged as possible. Cover and cook on low for 1 hour 15 minutes.
- Stir well. Cover and continue cooking on low for 1 hour 15 minutes or until the pasta is tender. Serve in bowls. Serving size: 1 3/4 cups.