Many of us have friends and family with different dietary restrictions; vegetarian, low- carb, gluten-free. . . the list could go on.
This beloved recipe can be adapted to accommodate a variety of dietary restrictions. Here it is for vegetarians. Prepare the vegetables in your slow cooker. Mix them with cooked pasta when the veggies are done.
Or add chicken that you grilled for a previous meal, and you’ve made this a high-protein, low-carb meal.
You can serve these vegetables over rice, using gluten free tomato sauce, and you’ve got a gluten-free meal.
Adapt this recipe, too, according to the vegetables that are in season. And add more vegetables than the recipe calls for if you wish.
We like our vegetables a bit crisp, and if you do as well, cut the cooking time to 2-3 hours on low.
If you aren’t used to experimenting with recipes but have wanted to try, this is the recipe for you. It will happily adapt to your circumstances!
Vegetables with Pasta
Fix It and Forget It Lightly, Revised and Updated, page 204
Makes: 4-5 servings
Ideal Slow Cooker Size: 3½- or 4½-quart
2 cups chopped zucchini
½ cup cherry tomatoes, cut in half
half a green, or red, bell pepper, sliced
half a medium-sized onion, sliced
½ cup fresh mushrooms, sliced
4 cloves garlic, minced
1 Tbsp. olive oil
1 Tbsp. Italian seasoning
8-oz. can tomato sauce
1. Combine all ingredients in slow cooker.
2. Cook on low 4-5 hours, or until vegetables are as tender as you like them.
3. Serve over cooked pasta of your choice.