Pasta Pockets
Pasta pockets are great ways to portion a dinner while ensuring maximum flavor.
Equipment
- Crockpot
Ingredients
- 1 package spirelli pasta
- 2 tablespoons olive oil
- 2 onions diced
- 2 red peppers diced
- 4 to matoes diced
- 1 zucchini chopped
- ½ cup chicken broth
Instructions
- Add the tomatoes, zucchini, and broth, cooking for several minutes more.
- Pour the vegetables over the penne in a separate bowl.
- Ladle the pasta and vegetables into a 12-inch square of aluminum foil.
- Seal the edges of the foil tightly, making a pocket.
- Place the pockets into the slow cooker; cover and cook on low for four hours, or until pasta is al dente.
Notes & Wine Advice
Serving Suggestion:
Customize the pockets with different ingredients — this method works for a variety of pasta dishes.