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Roasted Veggies with Pasta and Feta

Roasted Veggies with Pasta and Feta

There’s been a resurgence of interest in the slow cooker and it’s being used for way more than “stewed” meals! In this recipe, vegetables are slow-roasted in their own juices and canola oil keeps them nice and tender. The addition of fresh herbs, beans and olives at the end rounds out the flavors!

Ingredients



Instructions

  1. In a slow cooker, combine bell peppers, squash, onion, tomatoes, garlic cloves and canola oil. Toss until well coated and cover bottom of slow cooker with vegetables.
  2. Cover and cook on high for 3 to 3 1/2 hours or until tender, or on low setting for 6 to 7 hours.
  3. About 20 minutes before serving, cook pasta according to package directions, omitting any salt or fat. Drain in colander.
  4. Place in a large pasta bowl.
  5. Stir basil, beans, and olives into vegetable mixture and spoon over pasta. Sprinkle evenly with feta.


Yield: 10 servings

Nutritional Analysis Serving size: 1 cup (250 mL) Per Serving Calories 200 Total Fat 8g Saturated Fat 1.5g Cholesterol 5mg Sodium 310mg Carbohydrates 24g Fibre 6g Sugar 3g Protein 8g

Source: Nancy Hughes

Recipe and photo credit: canolainfo.org.


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