Slow Cooker Spinach Pasta Primavera

Slow Cooker Spinach Pasta Primavera

Slow Cooker Spinach Pasta Primavera is an easy, comforting, and colorful one-pot meal made with tender pasta, fresh spinach, and garden vegetables simmered gently in a creamy Parmesan sauce. This crockpot pasta primavera recipe is perfect for busy weeknights when you want a wholesome, homemade dinner without standing over the stove.
Inspired by classic American comfort food with an Italian twist, this slow cooker vegetarian pasta dish delivers rich flavor while letting your slow cooker do all the work. It’s cozy, family-friendly, and packed with vegetables proof that simple ingredients can create a meal your friends and family will ask for again and again.

Why You’ll Love This Slow Cooker Pasta Recipe:

Hands-off cooking The slow cooker does the work while you go about your day

Vegetable-packed & wholesome Loaded with spinach, broccoli, carrots, and peppers

Creamy comfort food Rich Parmesan sauce without complicated steps

Budget-friendly Uses simple pantry and fresh produce ingredients

Perfect for meal prep Reheats beautifully for leftovers

Customizable Easy to adapt with different vegetables or proteins

Ingredients (Serves 6):

8 oz uncooked short pasta (penne, rotini, or shells)
3 cups low-sodium vegetable broth (or chicken broth)
1 cup heavy cream or half-and-half
1 cup grated Parmesan cheese, divided
3 cups fresh baby spinach
1 cup broccoli florets
1 cup sliced carrots
1 cup sliced bell peppers (any color)
1 cup cherry or grape tomatoes, halved
1/2 cup frozen peas
1 small yellow onion, finely chopped
3 cloves garlic, minced
2 tbsp olive oil or melted butter
1 tsp Italian seasoning
1/2 tsp dried basil (optional)
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper
Pinch of red pepper flakes (optional)
Fresh parsley or extra spinach for garnish (optional)

Directions:

Lightly grease a 4–6 quart slow cooker with olive oil or nonstick spray to prevent sticking.

Place onion, broccoli, carrots, bell peppers, peas, and tomatoes into the slow cooker. Drizzle with olive oil and sprinkle with garlic, Italian seasoning, basil, salt, pepper, and red pepper flakes.

Spread the uncooked pasta evenly over the vegetables. Do not stir yet this helps prevent overcooking.

In a bowl, whisk together broth, cream, and 3/4 cup Parmesan cheese. Pour evenly over the pasta, gently pressing pasta down if needed so it’s mostly submerged.

Cover and cook on LOW for 2½–3 hours, checking around the 2-hour mark. Stir gently once pasta begins to soften.

When pasta is tender, fold in fresh spinach by the handful. It will wilt quickly from the heat.

Adjust seasoning as needed. Sprinkle with remaining Parmesan, cover, and let rest for 5–10 minutes before serving.

Variations & Helpful Tips:

Add protein: Stir in cooked chicken, turkey sausage, or white beans during the last 30 minutes

Make it lighter: Use all broth and add a splash of milk at the end

Extra vegetables: Zucchini, squash, or green beans work beautifully

Brighten the flavor: Add a squeeze of fresh lemon juice before serving

Leftovers: Reheat with a splash of broth or milk for best texture