Easy Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake Has 16 Grams of Protein
2024/03/07

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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

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- 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.

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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

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