| 11 | 110 | 212 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h 40 min | 5 |
| 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!
| Grain | 1.7 |
| Vegetables | 2.5 |
