Primo Pasta Pazool Sauce

[Guest guest]

Primo Pasta Pazool Sauce

From Michelle Marie Hankins <mmhankin

 

Serves 6

 

1 large can tomato sauce

1 large can tomato puree

1 large yellow or green bell pepper, chopped bite-size

2 handfuls mushrooms, chopped

1 zucchini, sliced & quartered

2 baby carrots, left same size

1 handful parsley

4 cloves garlic, minced

1/2 handful fresh oregano

2 pinches crushed red pepper

Combine all ingredients in a crock pot in the morning.

 

Mix all this together and set on low all day. If you're home, stir once an

hour & drain water condensing on lid. Open the lid a crack for the last hour

(this may be a wholly psychological effect that this makes the sauce taste

better, but your house will smell fantastic ) At 6:30ish, the sauce is

ready. Dig out the carrots & toss (they absorb the acid). When I make the

lasagna, I sometimes use fresh spinach to augment, but this sauce is chunky

enough that I don't really need it.

 

NOTE: This recipe was posted for use in making lasagna, but can be used as a

general pasta sauce too.

Posted to the Veg-Recipes list by Karen Greenlee <greenlee

 

Nutritional Information

 

The following nutritional information has been estimated by MasterCook and

is provided only as a rough guide. If you are on a special diet, do not rely

on this information without further analysis. Consult your doctor.

 

Per serving: 43 Calories (kcal); trace Total Fat; (5% calories from fat); 2g

Protein; 10g Carbohydrate; 0mg Cholesterol; 422mg Sodium

 

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

http://vegetarian.about.com/food/vegetarian/library/crockpot/blpazool.htm

 

Happy Cooking!

Jenny M., Moderator

Vegcrockpotcooks