3 carrots, sliced 1/4 inch thick
1 medium zucchini; halved, sliced 1/4 inch thick
1 garlic clove, minced
1 15 ounce can chick peas; drained, rinsed
1 28 ounce can whole tomatoes, cut up
2 tablespoons parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups water or vegetable broth
3/4 cup rotini
Place all ingredients, except pasta in slow cooker. Cover and cook at low for 7 to 9 hours or at high for 3 to 4 hours, until veggies are tender. Stir in pasta and cook at high for 30 minutes or until done. Reduce heat to low for serving.
Note: This recipe is designed for a West Bend slow cooker. If using another type, cook low until adding pasta and switch to high for the last 30 minutes.
Crockpot Index | Recipe Index | Home