This Slow Cooker Spinach Pasta Primavera is a light, veggie-packed meal that proves slow-cooker dishes don’t have to be heavy. By layering the pasta on top of the vegetables and adding the spinach at the very end, the bright colors and fresh textures of the produce are preserved, while a creamy Parmesan sauce ties everything together. It’s a perfect way to use up extra vegetables while serving a vibrant, fresh-feeling dinner.
Slow Cooker Spinach Pasta Primavera
Ingredients:
- 8 oz (approx. 4 cups) uncooked short pasta (penne, rotini, or shells)
- 3 cups vegetable or chicken broth
- 3 cups fresh baby spinach
- 1 cup heavy cream or half-and-half
- 1 cup grated Parmesan cheese (divided)
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup halved cherry tomatoes
- 1/2 cup frozen peas
- 2 tablespoons olive oil or melted butter
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes
Directions:
Step 1: Prep and Layer Veggies
Lightly grease a 4–6 quart slow cooker. Layer the onion, broccoli, carrots, bell peppers, frozen peas, and cherry tomatoes at the bottom. Drizzle with oil or butter, then sprinkle on garlic, Italian seasoning, basil, salt, pepper, and red pepper flakes.
Step 2: Add the Pasta
Evenly layer the uncooked pasta over the vegetables.
Step 3: Make the Cream Sauce
In a bowl, whisk together the broth, heavy cream, and 3/4 cup of Parmesan. Pour gently over the pasta until mostly submerged. Press down lightly if any pasta sticks out.
