Slow Cooker
Spinach and Tomato Pasta
Arugula Salad with Tomatoes
Ingredients
- 1 (28-oz) can fire-roasted diced tomatoes
- 1 (16-oz) pkg penne pasta
- 2 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
- 1 (8-oz) can tomato sauce
- 1 cup low-sodium chicken broth
- 4 cloves garlic, minced
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- 1 cup shredded mozzarella cheese
Instructions
- Combine all ingredients except cheese in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 6 to 7 hours or until pasta is tender.
- Sprinkle with cheese; cover and let stand until cheese is melted.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- 2 tomatoes, chopped
- 1 cucumber, chopped
- 2 Tbsp olive oil
- 1½ Tbsp red wine vinegar
Side Dish Instructions
- Toss together arugula, tomatoes, cucumber, oil, and vinegar in a large bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
414
|
61
|
475
|
| Fat (g) | 6 | 5 | 11 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 19 | 1 | 20 |
| Carb (g) | 74 | 4 | 78 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 764 | 10 | 774 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
