Slow cooker spring vegetable casserole
No salt added diced tomatoes
Fat free reduced sodium vegetable broth
10 oz, whole wheat
½ pound(s), trimmed of woody ends and cut into 1/2-inch pieces
1 medium, yellow crookneck squash, diced
½ cup(s), yellow, chopped
½ tsp, freshly ground
Freshly grated nutmeg
- 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.