Active Time:

15 minutes

Total Time:

2 hours 50 minutes

Servings:

6

Nutrition Profile:

Sesame-Free

Diabetes-Appropriate

Soy-Free

Heart-Healthy

Vegetarian

High-Protein

Ingredients:

- 1 can (15-ounce) unsalted diced tomatoes with basil, garlic, and oregano

- 1 package (12-ounce) frozen fire-roasted red bell peppers and onions

- 1 package (8-ounce) sliced fresh cremini mushrooms

- 2 packages (3-ounce each) 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 package (9-ounce) 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)

Directions:

1. In a 6-quart slow cooker, combine diced tomatoes, frozen peppers and onions, mushrooms, sun-dried tomatoes, broth, pesto, cornstarch, garlic powder, oregano, basil, salt, pepper, and crushed red pepper. Stir to mix well.

2. Cover and cook on High for 2 hours and 20 minutes or until vegetables are tender. Add linguine and spinach, and cook on High for 10 more minutes.

3. Turn off the slow cooker and 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:

Serving Size: about 1 1/2 cups

Calories: 320

Fat: 5g

Saturated Fat: 2g

Cholesterol: 33mg

Carbohydrates: 55g

Total Sugars: 18g

Added Sugars: 0g

Protein: 16g

Fiber: 7g

Sodium: 489mg

Potassium: 1,349mg