This vegetarian marinara is a fantastic way to incorporate vegetables into a meal. Not only will adults love it but kids will, too! You can easily make it on a weekend, and reheat for a quick Monday night meal.

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Source: Everyday Slow Cooker

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Recipe Summary

active:
10 mins
total:
5 hrs 40 mins
Servings:
6
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large nonstick skillet over medium-high. Add the onions and celery, and cook, stirring often, until the vegetables are just tender, about 6 minutes. Transfer the vegetable mixture to a 5- to 6-quart slow cooker.

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  • Add the chopped tomatoes, mushrooms, tomato paste, strained tomatoes, wine, zucchini, garlic, oregano, and salt to the slow cooker; stir well. Cover and cook on LOW until the mixture has thickened, about 5 hours and 30 minutes. Divide the cooked linguine evenly among 6 plates; top evenly with the marinara sauce, cheese, and basil.

Tips

Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the onions and celery, and cook uncovered, stirring often, until the vegetables are just tender, about 6 minutes. Turn off the cooker. In Step 2, add the chopped tomatoes, mushrooms, tomato paste, strained tomatoes, wine, zucchini, garlic, oregano, and salt to the pot; stir well. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the mixture has thickened, about 5 hours and 30 minutes. Finish Step 2.

Nutrition Facts

360 calories; protein 16g 32% DV; carbohydrates 64g 21% DV; exchange other carbs 4.5; dietary fiber 11g 44% DV; sugars 14g; fat 7g 11% DV; saturated fat 2g 10% DV; sodium 543mg 22% DV.