Crock Pot Spaghetti & Vegetables

11 110 236
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 40 min 5
Crock Pot Spaghetti & Vegetables
Health Highlights


2 cup Water
3 cup Diced tomatoes, canned
1/2 medium Yellow onion (diced)
7 mushroom(s) Cremini (Italian) mushroom (sliced)
1 medium pepper(s) Green bell pepper (chopped)
1 medium pepper(s) Red bell pepper (chopped)
2 clove(s) Garlic (minced)
1 pinch Sea Salt
1/2 package (16oz) Spaghetti, whole-wheat, dry (gluten-free if needed)
2 tbsp Parsley, fresh (chopped)
2 tbsp Basil, fresh (chopped)


1. Put everything except the basil and parsley and pasta in the slow cooker and cook on low for about ½ an hour.

2. Then turn to high for another 1½ hours or until the onions start to soften.

3. Add in the pasta when there is about 20 minutes of cooking time left.

4. Add the basil and parsley about 5 minutes before the spaghetti is done.

Serve and enjoy!


To make this recipe Gluten-free - use gluten-free pasta

To make this recipe Grain-free - use zucchini noodles sautéed lightly before serving!

Bell Peppers

are an excellent source of vitamin C and add a delicious flavor to your meals!

Nutrition Facts

Per Portion

Calories 236
Calories from fat 10.4
Calories from saturated fat 1.9
Total Fat 1.2 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.2 g
Cholesterol 0
Sodium 230 mg
Potassium 746 mg
Total Carbohydrate 50 g
Dietary Fiber 7.3 g
Sugars 2.6 g
Protein 10.2 g

Dietary servings

Per Portion

Grain 1.7
Vegetables 2.5

Energy sources