Spring Vegetable Casserole
- Total Time
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.
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
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.