Tube-like ditali pasta make perfect little containers for this chunky sauce. If you don't have ditali on hand, you can substitute elbow macaroni.
- Portion size 6 servings
- Credits : Canadian Living New Slow Cooker Classics
MethodIn slow cooker, combine tomatoes, mushrooms, chickpeas, onion, tomato paste, garlic, oregano, salt and pepper.
Cover and cook on low until vegetables are tender, 6 to 8 hours.
Meanwhile, in pot of boiling salted water, cook pasta according to package directions until al dente, about 8 minutes; drain.
Add pasta to slow cooker; toss to coat. Serve sprinkled with Parmesan cheese and parsley.
Nutritional facts Per each of 6 servings: about
- Sodium 742 mg
- Protein 10 g
- Calories 234.0
- Total fat 3 g
- Potassium 544 mg
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 44 g
- Iron 28.0
- Folate 49.0
- Calcium 11.0
- Vitamin A 4.0
- Vitamin C 40.0