Crock Pot Spaghetti & Vegetables

11 110 212
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 212
Calories from fat 19.5
Calories from saturated fat 2.6
Total Fat 2.2 g
Saturated Fat 0.3 g
Trans Fat 0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.2 g
Cholesterol 0
Sodium 219 mg
Potassium 709 mg
Total Carbohydrate 43 g
Dietary Fiber 7.9 g
Sugars 3.8 g
Protein 8.7 g

Dietary servings

Per Portion

Grain 1.7
Vegetables 2.5

Energy sources


Meal Type(s)