This Slow Cooker Spinach Pasta Primavera brings together tender pasta, vibrant vegetables, and a creamy, comforting sauce in one easy, hands-off meal. Inspired by classic primavera dishes where vegetables take center stage, this recipe lets your slow cooker gently soften carrots, peppers, broccoli, tomatoes, and spinach into a rich, flavorful blend. The result is a satisfying, homey dinner that feels both fresh and indulgent, perfect for busy weeknights, meatless meals, or family dinners that need something hearty yet lighter. It’s a beautiful way to turn simple pantry staples into a warm, comforting, and crowd-pleasing pasta dish.
Slow Cooker Spinach Pasta Primavera
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Uncooked short pasta (penne, rotini, or shells) | 8 oz (about 4 cups) |
| Low-sodium vegetable broth (or chicken broth) | 3 cups |
| Heavy cream or half-and-half | 1 cup |
| Grated Parmesan cheese, divided | 1 cup (3/4 cup for sauce, 1/4 cup for topping) |
| Fresh baby spinach | 3 cups |
| Broccoli florets, bite-sized | 1 cup |
| Sliced carrots | 1 cup |
| Sliced bell peppers | 1 cup |
| Halved cherry or grape tomatoes | 1 cup |
| Frozen peas | 1/2 cup |
| Garlic, minced | 3 cloves |
| Yellow onion, finely chopped | 1 small |
| Olive oil or melted butter | 2 tablespoons |
| Dried Italian seasoning | 1 teaspoon |
| Dried basil (optional) | 1/2 teaspoon |
| Salt | 1/2 teaspoon, plus more to taste |
| Black pepper | 1/4 teaspoon |
| Red pepper flakes (optional) | Pinch |
| Fresh parsley or extra spinach, chopped (optional garnish) | As needed |
Instructions
Lightly grease the inside of a 4- to 6-quart slow cooker with olive oil or nonstick spray to prevent sticking.
Add the onion, broccoli, carrots, bell peppers, peas, and tomatoes to the slow cooker. Drizzle with olive oil or melted butter, then sprinkle in garlic, Italian seasoning, basil (if using), salt, black pepper, and red pepper flakes.
Spread the uncooked pasta evenly over the vegetables without stirring, keeping it on top so it cooks evenly.
In a bowl, whisk together the vegetable broth and heavy cream or half-and-half, then stir in 3/4 cup of the Parmesan cheese to create the creamy sauce base.
Pour the liquid mixture over the pasta and vegetables, making sure the pasta is mostly covered. Press it down gently if needed, but avoid stirring at this stage.
Cover and cook on LOW for 2 1/2 to 3 hours, checking around the 2-hour mark. Stir gently once during cooking to help the pasta cook evenly.
When the pasta is tender, fold in the fresh spinach by the handful, allowing it to wilt from the heat. Add a splash of broth or cream if the mixture looks dry.
Taste and adjust seasoning with more salt or pepper if needed. Sprinkle the remaining Parmesan over the top, cover, and let sit on WARM or LOW for 5–10 minutes.
Serve hot, garnished with chopped parsley or extra spinach, and pass extra Parmesan at the table.
Variations & Tips
This recipe is flexible and works well with other vegetables like zucchini, yellow squash, or green beans. Add protein by stirring in cooked chicken, sliced sausage, or drained white beans during the final 20–30 minutes. For a lighter version, replace cream with extra broth and finish with a small splash of milk or cream cheese for smoothness. Whole-wheat or high-fiber pasta works but may need extra liquid and cooking time. Brighten the flavor with a squeeze of lemon juice before serving, or broil briefly with extra Parmesan and buttered breadcrumbs for a baked finish. Leftovers reheat well with a splash of broth or milk to restore creaminess.
