Mix the all ingredients except pasta and peas in a large bowl. Divide mixture evenly into 8 large bags. Remove air and seal. Add peas to 8 small zipper bags and pasta to another 8 small zipper bags. Staple one of each bag together above the zipper line and freeze. When you are ready to use, place contents of large bag in slow cooker on low for 8 hours. Twenty minutes before serving add peas. Toss with hot cooked pasta and serve garnished with parmesan cheese.
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 23 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 40.9mg||13 %|
|Sodium 186.8mg||6 %|
|Potassium 397.8mg||10 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 37.6g|
|Protein 8.5g||12 %|
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Calories per serving: 212
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