Crock Pot Vegetable Pasta Food

SLOW-COOKER CHICKEN AND PASTA SOUP

Steps:

• Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.
• About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
• Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.

CROCK POT VEGETABLE PASTA

Steps:

• Rub 2 Tablespoons of butter or margarine in liner of crock pot.
• Place zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic and seasonings in bottom of crock pot.
• Sprinkle Parmesan cheese on top of vegetables.
• Cover and cook on High for 2 hours.
• Cook fettucini according to package directions; drain. Add cooked fettucine, mozzarella cheese, cream and egg yolks. Stir ingredients into crock pot.
• Place lid back onto crock pot and cook for 15 to 30 minutes until heated.
• Can turn to LOW up to 30 minutes before serving.

VEGETARIAN CROCK POT SPAGHETTI SAUCE

Steps:

• Cook onions and carrots in oil in large nonstick skillet over medium heat.
• Stir and cook for 4-5 minutes until tender. Add mushrooms and bell pepper and stir. Place vegetables into bottom of 4-5 quart crock pot and add remaining ingredients except spaghetti pasta and cheese.
• Cover crock pot and cook on low for 7-8 hours.
• Uncover, stir thoroughly, then leave cover off crock pot and turn heat to high.
• Cook, uncovered, for 1 more hour to thicken sauce.
• At this point the sauce can be frozen. Divide into smaller portions and cool in refrigerator.
• Wrap, label, and freeze the sauce up to 3 months.
• To thaw and reheat, thaw sauce overnight in refrigerator.
• Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
• You can even cook the pasta until almost tender and combine it with the cooled sauce. Freeze as directed, and thaw as directed. You may need to add 1/4-1/3 cup water when reheating if freezing the pasta in the sauce.
• Or you can go ahead and serve sauce with cooked spaghetti and grated Parmesan cheese. 6 servings.

CLASSIC ITALIAN VEGETABLE SOUP

Steps:

• Soak beans and chickpeas overnight. Drain, rinse and place in crockpot. Add all other ingredients except pasta and cook for about 8 hours on low. About 1/2 hour before you are going to eat cook pasta according to directions and add to soup. Serve with a crusty bread and some cheese.