5

Spring Vegetable Casserole

Total Time
2 hr 45 min
Prep
15 min
Cook
2 hr 30 min
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.
Ingredients

no salt added diced tomatoes

28 oz

fat free reduced sodium vegetable broth

1¼ cup(s)

uncooked ziti

10 oz, whole wheat

uncooked asparagus

½ pound(s), trimmed of woody ends and cut into 1/2-inch pieces

summer squash

1 medium, yellow crookneck squash, diced

uncooked onion(s)

½ cup(s), 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

Instructions

  1. 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.
  2. 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.
Notes
If desired, serve with dollops of low-fat ricotta and finely grated lemon zest.

A happier, healthier you starts here