Hands-on Time10 MinsTotal Time5 Hours 40 Mins
Yield: Serves 6 (serving size: about 1 1/3 cups)
This 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.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups chopped yellow onions (from 1 large onion)
- 1/2 cup diced celery (from 1 celery stalk)
- 1(26.46-ounce) carton San Marzano chopped tomatoes (such as Pom)
- 1(8-ounce) container sliced fresh cremini mushrooms
- 1(6-ounce) can no-salt-added tomato paste
- 1 cup strained San Marzano tomatoes or tomato sauce (such as Pom)
- 1/2 cup dry red wine
- 1large zucchini (about 10 1/2 ounces), halved lengthwise and cut into half-moon slices
- 4garlic 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 3/4 cup)
- 1/2 cup fresh basil leaves
Nutritional Information
- Calories 360
- Fat 7g
- Satfat 2g
- Unsatfat 4g
- Protein 16g
- Carbohydrate 64g
- Fiber 11g
- Sugars 14g
- Added sugars 0g
- Sodium 543mg
- Calcium 15% DV
- Potassium 28% DV
- Calories 360
- Fat 7g
- Satfat 2g
- Unsatfat 4g
- Protein 16g
- Carbohydrate 64g
- Fiber 11g
- Sugars 14g
- Added sugars 0g
- Sodium 543mg
- Calcium 15% DV
- Potassium 28% DV
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Source: Read Full Article