Slow cooker antipasto penne recipe

Slow cooker antipasto penne recipe

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This delicious one-pot pasta is packed considering six vegies per serve.

The ingredient of Slow cooker antipasto penne recipe

  1. 1 tablespoon additional supplementary virgin olive oil
  2. 1 red onion, cut into thin wedges
  3. 2 garlic cloves, finely chopped
  4. 85g prosciutto, on the subject of chopped
  5. 1 large eggplant, cut into 3cm cubes
  6. 1 large red capsicum, cut into 2cm pieces
  7. 2 zucchini, halved, thickly sliced
  8. 400g can crushed tomatoes
  9. 2 vine-ripened tomatoes, re chopped
  10. 3 cups dried penne pasta
  11. 220g jar pitted kalamata olives, drained
  12. 1/4 cup sun-dried tomatoes, on the order of chopped
  13. Chopped open flat-leaf parsley leaves, to help
  14. Grated parmesan, to give support to

The instruction how to make Slow cooker antipasto penne recipe

  1. 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.
  2. Transfer bowl to slow cooker. grow eggplant, capsicum, zucchini, crushed tomatoes and roomy tomato. Cover. Cook concerning HIGH for 3 hours.
  3. 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 recipe

fatContent: 643.866 calories
saturatedFatContent: 20.2 grams fat
carbohydrateContent: 4.8 grams saturated fat
sugarContent: 80.8 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 26.4 grams protein
sodiumContent: 22 milligrams cholesterol

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