Slow Cooker Vegetable Spaghetti Sauce

Name: Slow Cooker Vegetable Spaghetti Sauce
Yield: 8 servings
Ingredients: 1 cup onions, chopped; 1 cup carrots, grated; 6 ozs mushrooms, sliced; 1 cup bell peppers, chopped; 28 ozs canned Italian style tomatoes, undrained; 15 ozs no-salt-added tomato sauce; 6 ozs no-salt-added tomato paste; 2 tsps granulated sugar; 1 1/2 tsps salt; 12 ozs angel hair spaghetti

Adapted from General Mills, Inc.

1 cup onions, chopped
1 cup carrots, grated
6 ozs mushrooms, sliced
1 cup bell peppers, chopped
28 ozs canned Italian style tomatoes, undrained
15 ozs no-salt-added tomato sauce
6 ozs no-salt-added tomato paste
2 tsps granulated sugar
1 1/2 tsps salt
12 ozs angel hair spaghetti

In a large skillet, cook onions and carrots until tender. Add mushrooms and bell peppers. Cook until softened. Spoon into a 6-quart cooker. Add diced tomatoes, tomato sauce, tomato paste, salt, and sugar. Mix well. Cover and cook on low heat setting for five hours. Uncover and stir well. Cook uncovered on high heat setting for one hour or until sauce is desired consistency. Serve sauce over cooked spaghetti.

Posted: 11/26/2009

Slow Cooker

Rated by 0 users (0.00)

WW Points^* : 4.07

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 240 Calories from Fat 8 (3%)
% Daily Value *
Total Fat 0.8g	1%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g	0%
Sodium 823mg	34%
Potassium 76mg	25%
Total Carbohydrate51g	17%
Dietary Fiber 7g	28%
Sugars 13g
Protein 9g	28%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.