Bearing the red, white, and green of the Italian flag, this Creamy Tomato-Broccoli Sauce with Pasta gets a lively edge from parma rosa sauce mix. The sauce is creamy and the broccoli chunks are crisp and tender.
Coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In a large bowl combine the undrained tomatoes, soup, sauce mix, and water. Pour into prepared slow cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in broccoli; cover and cook on high-heat setting for 15 minutes or until broccoli is crisp-tender.
Meanwhile, cook pasta according to package directions; drain. Toss pasta with sauce. Spoon into bowls to serve. Makes 8 to 10 servings.