Slow Cooker Spinach Pasta Primavera

Slow Cooker Spinach Pasta Primavera

This slow cooker spinach pasta primavera is a comforting, veggie-packed dish inspired by classic springtime cooking. With tender pasta, fresh spinach, and a colorful mix of vegetables in a creamy Parmesan sauce, it’s a cozy, wholesome meal that practically cooks itself.

Servings

6 servings

Ingredients

• 8 oz uncooked short pasta (penne, rotini, or shells)
• 3 cups low-sodium vegetable or chicken broth
• 1 cup heavy cream or half-and-half
• 1 cup grated Parmesan cheese (divided)
• 3 cups fresh baby spinach
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sliced bell peppers
• 1 cup halved cherry or grape tomatoes
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tbsp olive oil or melted butter
• 1 tsp Italian seasoning
• 1/2 tsp dried basil (optional)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• Pinch red pepper flakes (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Lightly grease a 4–6 quart slow cooker.
2. Add onion, broccoli, carrots, bell peppers, peas, and tomatoes to the bottom.
3. Drizzle with oil or butter and sprinkle in garlic, seasoning, salt, pepper, and red pepper flakes.
4. Add uncooked pasta evenly on top without stirring.
5. In a bowl, whisk broth, cream, and 3/4 cup Parmesan cheese.
6. Pour the mixture over the pasta, ensuring it is mostly covered.
7. Cover and cook on LOW for 2 1/2 to 3 hours, stirring gently once or twice.
8. When pasta is tender, fold in fresh spinach until wilted.
9. Adjust seasoning and sprinkle remaining Parmesan on top.
10. Let sit 5–10 minutes, then serve warm.

Serving Suggestions

Serve with garlic bread or dinner rolls and a crisp green salad with vinaigrette. Roasted vegetables or corn on the cob also pair well for a complete, comforting meal.

Variations & Tips

• Swap vegetables like zucchini, squash, or green beans as needed.
• Add cooked chicken, sausage, or white beans for extra protein.
• Use milk instead of cream for a lighter version.
• Finish with a squeeze of lemon juice for brightness.
• For a baked finish, broil with extra cheese and breadcrumbs.

Storage

• Store leftovers in the refrigerator for up to 3–4 days.
• Reheat with a splash of broth or milk to restore creaminess.