Some days call for a meal that feels fresh and comforting at the same time, the kind you can set and forget while life keeps moving around you. This Slow Cooker Spinach Pasta Primavera was born on one of those busy afternoons when I wanted something colorful, creamy, and full of vegetables without standing over the stove. As it slowly cooks, the kitchen fills with the gentle aroma of garlic and herbs, and by the time the spinach is stirred in at the end, it feels like spring in a bowl. It’s simple, cozy, and perfect for those evenings when you want dinner to be easy but still feel special.
Ingredients
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12 oz pasta (penne or rotini work best)
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2 cups vegetable broth
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1 cup heavy cream or half-and-half
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2 cups mixed vegetables (broccoli, carrots, bell peppers, zucchini)
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3 cloves garlic, minced
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1 tsp Italian seasoning
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Salt and pepper, to taste
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3 cups fresh spinach
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½ cup grated Parmesan cheese
Instructions
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Add broth, cream, garlic, Italian seasoning, vegetables, salt, and pepper to the slow cooker.
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Cover and cook on LOW for 3–4 hours until vegetables are tender.
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Stir in uncooked pasta, cover, and cook 30–45 minutes more, stirring once, until pasta is tender.
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Fold in spinach and Parmesan. Let sit 5 minutes until spinach wilts.
- Taste and adjust seasoning. Serve warm.