Vegetarian Spaghetti for Crock Pot Recipe

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Vegetarian Spaghetti for Crock Pot
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Ingredients
9
Count
Nutrition
210
Calories
Total time
310
Minutes
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Ingredients:

Directions:

  1. In slow cooker pot, mix dry sauce mix with tomato sauce and water.
  2. Cut zucchini into 1/2-inch crosswise slices.
  3. Peel eggplant, slice thinly and then cut each slice into quarters.
  4. Add all the diced and sliced veggies to the crockpot.
  5. Cover and cook on low 4-6 hours or until vegetables are tender.
  6. Meanwhile, cook spaghetti according to package directions; drain.
  7. Serve sauce on top of cooked spaghetti with mozzarella sprinkled on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 210.43 Kcal (881 kJ)
Calories from fat 7.23 Kcal
% Daily Value*
Total Fat 0.8g 1%
Cholesterol 3.68mg 1%
Sodium 431.65mg 18%
Potassium 468.16mg 10%
Total Carbs 38.87g 13%
Sugars 7.58g 30%
Dietary Fiber 4.85g 19%
Protein 12.62g 25%
Vitamin C 30.4mg 51%
Vitamin A 0.5mg 16%
Iron 9.6mg 53%
Calcium 209.4mg 21%
Amount Per 100 g
Calories 78.33 Kcal (328 kJ)
Calories from fat 2.69 Kcal
% Daily Value*
Total Fat 0.3g 1%
Cholesterol 1.37mg 1%
Sodium 160.68mg 18%
Potassium 174.27mg 10%
Total Carbs 14.47g 13%
Sugars 2.82g 30%
Dietary Fiber 1.81g 19%
Protein 4.7g 25%
Vitamin C 11.3mg 51%
Vitamin A 0.2mg 16%
Iron 3.6mg 53%
Calcium 77.9mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 5
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

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