YIELD Makes 4 to 6 servings
INGREDIENTS
2 cans (about 14 ounces each) diced tomatoes 1 can (about 14 ounces) whole tomatoes, undrained 1‑1/2 cups sliced mushrooms 1 medium red bell pepper, diced 1 medium green bell pepper, diced 1 small yellow squash, cut into 1/4-inch slices 1 small zucchini, cut into 1/4-inch slices 1 can (6 ounces) tomato paste 4 green onions, sliced 2 tablespoons Italian seasoning 1 tablespoon chopped parsley 3 cloves garlic, minced 1 teaspoon salt 1 teaspoon red pepper flakes (optional) 1 teaspoon black pepper Hot cooked pasta Parmesan cheese and fresh basil (optional)PREPARATION:
Slow Cooker Directions
- Combine all ingredients except pasta, parmesan cheese and basil in slow cooker, stirring until well blended. Cover; cook on LOW 6 to 8 hours. Serve over cooked pasta. Garnish with Parmesan cheese and fresh basil.