Mid Week YUMM! – Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake
Slow Cooker Pasta Bake: Your New Fashionably Easy Dinner Obsession!
Get ready to clear your calendar, because your slow cooker is about to become your new favorite kitchen accessory! We’re talking about a simple, sensational vegetarian pasta bake that’s so rich in protein, you’ll feel fueled and fabulous. The best part? It all comes together effortlessly in one pot, freeing up your precious time for more important things (like planning your next outfit, obviously!).
This isn’t just any pasta bake; it’s a flavor explosion! Imagine the perfect harmony of sweet and savory dancing in every bite, thanks to a dynamic duo of sun-dried tomatoes and vibrant sun-dried tomato pesto. Plus, it’s packed with plenty of colorful veggies, making it as good for you as it is delicious. Feeling a little wild? Swap the sun-dried tomato pesto for a fresh, zesty basil pesto for a fun twist that’s just as chic! Get ready to embrace the ultimate in convenient, craveable comfort food.
Ingredients
- 1 (15-ounce) can unsalted diced tomatoes with basil, garlic and oregano, undrained
- 1 (12-ounce) package frozen fire-roasted red bell peppers and onions
- 1 (8-ounce) package sliced fresh cremini mushrooms
- 2 (3-ounce) packages sun-dried tomato halves
- 2 cups unsalted vegetable broth
- 2 tablespoons sun-dried tomato pesto
- 1 tablespoon cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon crushed red pepper
- 1 (9-ounce) package fresh linguine
- 5 ounces baby spinach
- 1/2 cup shredded low-moisture part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Torn fresh basil leaves, for garnish (optional)
Direction
- Combine diced tomatoes, frozen peppers and onions, mushrooms, sun-dried tomatoes, broth, pesto, cornstarch, garlic powder, oregano, basil, salt, pepper and crushed red pepper in a 6-quart slow cooker; stir to mix well.
- Cover and cook on High for 2 hours and 20 minutes, or until the vegetables are tender. Stir in linguine and spinach; cook on High for 10 more minutes.
- Turn off slow cooker. Sprinkle the mixture with mozzarella and Parmesan. Cover and let stand until the cheese is melted, about 5 minutes. Garnish with basil, if desired.
Nutrition Information
EatingWell.com
Enjoy this Mid Week YUMM! with some iTunes!
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