A light, creamy slow cooker pasta packed with colorful vegetables and fresh spinach
Description
Slow Cooker Spinach Pasta Primavera is a vibrant, vegetable-forward dish that proves slow cooker meals can be fresh, light, and full of texture. By layering the vegetables beneath the pasta and stirring in the spinach at the very end, this recipe preserves the color, bite, and brightness of the produce. A silky Parmesan cream sauce brings everything together, creating a comforting yet balanced meal that feels wholesome without being heavy.
Who Is This Recipe For?
This recipe is perfect for:
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Home cooks looking for a lighter slow cooker dinner
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Families wanting to eat more vegetables without sacrificing flavor
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Busy weeknights when you want a hands-off pasta meal
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Vegetarians or flexitarians (easy to adapt)
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Anyone with leftover vegetables to use up
Why It’s Great
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Loaded with colorful, nutrient-rich vegetables
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Creamy but not overly heavy
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Pasta cooks directly in the sauce for maximum flavor
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Minimal prep with big payoff
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Easy to customize with seasonal veggies or protein
Ingredients
Pasta & Vegetables
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8 oz uncooked short pasta (penne, rotini, or shells)
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1 cup broccoli florets
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1 cup sliced carrots
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1 cup sliced bell peppers
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1 cup halved cherry tomatoes
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½ cup frozen peas
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1 small yellow onion, finely chopped
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3 cups fresh baby spinach
Sauce & Seasoning
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3 cups vegetable or chicken broth
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1 cup heavy cream or half-and-half
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1 cup grated Parmesan cheese, divided
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2 tablespoons olive oil or melted butter
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3 cloves garlic, minced
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1 teaspoon Italian seasoning
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½ teaspoon dried basil
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½ teaspoon salt
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¼ teaspoon black pepper
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Pinch of red pepper flakes
Kitchen Equipment Needed
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4–6 quart slow cooker
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Cutting board
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Sharp knife
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Mixing bowl
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Whisk
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Measuring cups and spoons
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Large spoon or spatula
Instructions
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Prepare the Slow Cooker and Vegetables
Lightly grease the slow cooker. Add the onion, broccoli, carrots, bell peppers, peas, and cherry tomatoes in an even layer. Drizzle with olive oil or butter and sprinkle with garlic, Italian seasoning, basil, salt, black pepper, and red pepper flakes. -
Add the Pasta
Spread the uncooked pasta evenly over the vegetable layer. -
Make the Creamy Sauce
In a bowl, whisk together the broth, heavy cream, and ¾ cup of the Parmesan cheese. Pour gently over the pasta, pressing it down slightly so most of it is submerged. -
Slow Cook
Cover and cook on LOW for 2–3 hours, checking at the 2-hour mark. Stir gently halfway through to ensure even cooking. Pasta should be tender but not mushy. -
Add the Spinach
Stir in the fresh baby spinach. The residual heat will wilt it in about 1 minute. If the sauce is too thick, add a splash of broth. -
Finish and Serve
Taste and adjust seasoning if needed. Sprinkle the remaining Parmesan over the top and let sit on WARM for 5–10 minutes to thicken slightly before serving.
Storage
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Store leftovers in an airtight container in the refrigerator for up to 3 days
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Reheat gently on the stovetop or microwave with a splash of broth or cream
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Not ideal for freezing due to the cream-based sauce
FAQ
Can I use different vegetables?
Yes. Zucchini, mushrooms, asparagus, or green beans work well—add softer vegetables toward the end.
Can I make this fully vegetarian?
Absolutely. Use vegetable broth and vegetarian Parmesan.
Will the pasta get mushy?
As long as you cook on LOW and check around 2 hours, the pasta should stay tender but firm.
Can I add protein?
Grilled chicken, shrimp, or chickpeas can be stirred in just before serving.
Conclusion
Slow Cooker Spinach Pasta Primavera is a fresh, colorful take on slow cooker comfort food. With tender pasta, vibrant vegetables, and a creamy Parmesan sauce, it’s a satisfying meal that feels light yet comforting. Perfect for busy days, vegetable-packed dinners, or meatless meals, this recipe brings brightness and ease to your table—one bowl at a time.
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