This delicious one-pot pasta is packed considering six vegies per serve.
The ingredient of Slow cooker antipasto penne recipe
- 1 tablespoon additional supplementary virgin olive oil
- 1 red onion, cut into thin wedges
- 2 garlic cloves, finely chopped
- 85g prosciutto, on the subject of chopped
- 1 large eggplant, cut into 3cm cubes
- 1 large red capsicum, cut into 2cm pieces
- 2 zucchini, halved, thickly sliced
- 400g can crushed tomatoes
- 2 vine-ripened tomatoes, re chopped
- 3 cups dried penne pasta
- 220g jar pitted kalamata olives, drained
- 1/4 cup sun-dried tomatoes, on the order of chopped
- Chopped open flat-leaf parsley leaves, to help
- Grated parmesan, to give support to
The instruction how to make Slow cooker antipasto penne recipe
- Heat oil in flameproof bowl of slow cooker or large, deep frying pan exceeding medium-high heat. accumulate onion. Cook, stirring, for 3 minutes or until just starting to soften. mount up garlic and prosciutto. Cook, stirring, for 2 minutes or until prosciutto just starts to brown.
- Transfer bowl to slow cooker. grow eggplant, capsicum, zucchini, crushed tomatoes and roomy tomato. Cover. Cook concerning HIGH for 3 hours.
- increase be credited with pasta, olives and sun-dried tomato. demonstrate to combine. Season once pepper. Cover. Cook for a additional 40 minutes or until pasta is just tender. facilitate topped considering parsley and parmesan.
Nutritions of Slow cooker antipasto penne recipefatContent: 643.866 calories
saturatedFatContent: 20.2 grams fat
carbohydrateContent: 4.8 grams saturated fat
sugarContent: 80.8 grams carbohydrates
cholesterolContent: 26.4 grams protein
sodiumContent: 22 milligrams cholesterol