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!
1 medium green bell pepper, 1-inch (2.5 cm) cubes
1 medium red bell pepper,
1-inch (2.5 cm) cubes
1 medium yellow squash, halved and cut into 1-inch (2.5
1 medium onion, cut into 8 wedges
1 cup grape tomatoes 250 mL
4 medium garlic cloves, peeled only
2 tablespoons canola oil 30 mL
uncooked whole grain penne 125 g
1/4 cup chopped fresh basil 60 mL
(15-oz/433 mL) no-salt-added navy beans, rinsed and drained
16 pitted kalamata
3/4 cup reduced-fat feta cheese, crumbled 175 mL
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.
Cover and cook on high for 3 to 3 1/2 hours or until tender, or on low setting
for 6 to 7 hours.
About 20 minutes before serving, cook pasta according to package directions,
omitting any salt or fat. Drain in colander.
Place in a large pasta bowl.
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