Slow Cooker Spinach Pasta Primavera

Slow Cooker Spinach Pasta Primavera

This slow cooker spinach pasta primavera is a comforting, vegetable-packed dish inspired by classic springtime flavors. Tender pasta, fresh spinach, and a colorful mix of vegetables come together in a creamy Parmesan sauce for 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, Italian seasoning, basil (if using), salt, pepper, and red pepper flakes.
4. Add uncooked pasta evenly on top without stirring.
5. In a bowl, whisk together 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 cheese on top.
10. Let sit 5–10 minutes before serving 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 make excellent sides.

Variations & Tips

• Swap vegetables like zucchini, squash, or green beans.
• 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 3–4 days.
• Reheat with a splash of broth or milk to restore creaminess.