There’s something about a slow cooker humming along on the counter that takes me right back to the days when the kids were catching the school bus at the end of our gravel lane and I needed supper to more or less cook itself. This Slow Cooker Spinach Pasta Primavera is my gentle nod to those old casserole suppers, but with a lighter, greener touch. Primavera, which simply means “spring” in Italian, was all the rage in the late ’70s and early ’80s when everyone suddenly discovered vegetables could be the star of the plate, not just the supporting cast. Around here in the Midwest, we didn’t have fancy restaurants, but we had gardens, church potlucks, and a knack for stretching what we grew into something comforting. This dish tucks tender pasta, fresh spinach, and a colorful mix of vegetables into a creamy, cozy sauce, letting the slow cooker do the hard work while you tend to your day. It’s the kind of meal you make when you want something that feels both wholesome and homey, with enough familiarity to please traditional tastes and enough color to feel just a little bit special.
This Spinach Pasta Primavera is hearty enough to stand on its own, but it shines brightest with a few simple Midwestern touches alongside. I like to serve it with a basket of warm garlic bread or buttered dinner rolls to scoop up every bit of the creamy sauce. A crisp green salad with a tangy vinaigrette balances the richness nicely—think leaf lettuce, a few sliced radishes, and maybe some cucumbers from the garden if they’re in season. If you’re feeding a crowd or a hungry farm crew, a side of roasted or steamed green beans or sweet corn on the cob fits right in. For a truly old-fashioned finish, a dish of sliced fresh fruit or a simple gelatin salad will round out the table in that nostalgic, church-basement way that always makes folks feel at home.
Slow Cooker Spinach Pasta Primavera
Servings: 6
Ingredients
8 oz (about 4 cups) 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 (3/4 cup for sauce, 1/4 cup for serving)
3 cups fresh baby spinach, loosely packed
1 cup broccoli florets, bite-sized
1 cup sliced carrots (about 2 medium carrots)
1 cup sliced bell peppers (any color)
1 cup halved cherry or grape tomatoes
1/2 cup frozen peas (no need to thaw)
3 cloves garlic, minced
1 small yellow onion, finely chopped
2 tbsp olive oil or melted butter
1 tsp dried Italian seasoning
1/2 tsp dried basil (optional, for extra flavor)
1/2 tsp salt, plus more to taste
1/4 tsp black pepper
Pinch of red pepper flakes (optional, for a little warmth)
Fresh parsley or extra spinach leaves, chopped, for garnish (optional)
Directions
