Put fresh spinach and pasta in the slow cooker with 4 other ingredients to make a meal so delicious your friends will be begging for more!
This Slow Cooker Spinach Pasta Primavera is the ultimate hands-off dinner solution, bringing together colorful vegetables, tender pasta, and a creamy Parmesan sauce in one easy pot. Instead of cooking the pasta separately, the uncooked noodles slowly absorb a flavorful mixture of broth, cream, and cheese right in the slow cooker, creating a rich and satisfying meal with minimal effort. As the vegetables cook, they release their natural flavors into the sauce while maintaining their bright colors and pleasant texture. A final addition of fresh spinach and extra Parmesan creates a comforting, vegetable-filled dish perfect for busy evenings.
Slow Cooker Spinach Pasta Primavera
Ingredients
| Ingredient | Quantity |
|---|---|
| Uncooked short pasta (penne, rotini, or shells) | 8 oz (about 4 cups) |
| Low-sodium vegetable or chicken broth | 3 cups |
| Heavy cream or half-and-half | 1 cup |
| Grated Parmesan cheese, divided | 1 cup |
| Fresh baby spinach | 3 cups |
| Broccoli florets, bite-sized | 1 cup |
| Carrots, thinly sliced | 1 cup |
| Bell peppers, sliced | 1 cup |
| Cherry or grape tomatoes, halved | 1 cup |
| Frozen peas | ½ cup |
| Garlic, minced | 3 cloves |
| Small yellow onion, finely diced | 1 |
| Olive oil or melted butter | 2 tablespoons |
| Italian seasoning | 1 teaspoon |
| Dried basil (optional) | ½ teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Red pepper flakes (optional) | Pinch |
| Fresh parsley, chopped (optional) | For garnish |
Instructions
Step 1: Prepare the Slow Cooker
Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray, olive oil, or a little butter to reduce sticking.
Step 2: Add the Vegetables
Place the onion, broccoli, carrots, bell peppers, peas, and tomatoes into the slow cooker. Drizzle with olive oil or melted butter. Sprinkle in the garlic, Italian seasoning, basil, salt, pepper, and red pepper flakes.
Step 3: Layer the Pasta
Spread the uncooked pasta evenly over the vegetables. Leave the layers undisturbed for now.
Kitchen Tip: Allowing the pasta to rest above the vegetables helps it cook gently and evenly as steam rises through the slow cooker, preventing overly soft or mushy noodles.
Step 4: Prepare the Sauce
In a bowl, whisk together the broth and cream. Stir in ¾ cup of the Parmesan cheese until combined. Pour the mixture evenly over the pasta. If necessary, gently press the pasta into the liquid with a spoon, but avoid stirring.
Step 5: Slow Cook
Cover and cook on LOW for 2½ to 3 hours, or until the pasta is tender. Since slow cookers vary, begin checking around the 2-hour mark. When checking, give the mixture a gentle stir to help distribute the liquid evenly.
Step 6: Add the Spinach
Once the pasta is cooked, fold in the baby spinach. The heat from the dish will quickly wilt the leaves. If the sauce has thickened too much, add a splash of broth or cream to reach your preferred consistency.
Step 7: Finish and Serve
Taste and adjust the seasoning if needed. Sprinkle the remaining ¼ cup Parmesan over the top, cover, and let sit on WARM or LOW for 5–10 minutes. Garnish with fresh parsley if desired, then serve immediately while hot and creamy.
Helpful Tip: For the best texture, enjoy this pasta shortly after cooking. Leftovers can be refreshed with a small splash of broth or cream when reheating.
