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.
1 cup strained San Marzano tomatoes or tomato sauce (such as Pomì)
½ cup dry red wine
1 large zucchini (about 10½ ounces), halved lengthwise and cut into half-moon slices
4 garlic cloves, minced (about 4 teaspoons)
1 tablespoon chopped fresh oregano
1 teaspoon kosher salt
1 (12 ounce) package whole-wheat linguine, cooked according to package directions and kept hot
3 ounces Parmesan cheese, grated (about ¾ cup)
½ cup fresh basil leaves
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.
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.
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.