Put fresh spinach and pasta in the slow cooker with 4 other ingredients to make a meal so delicious your friends will be begging for more!

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
Prepare the slow cooker: Lightly grease the inside of a 4- to 6-quart slow cooker with a little olive oil or nonstick spray to help keep the pasta from sticking.
Layer the vegetables (except spinach): Add the chopped onion, broccoli florets, sliced carrots, sliced bell peppers, frozen peas, and cherry tomatoes to the bottom of the slow cooker. Drizzle with the olive oil or melted butter and sprinkle in the garlic, Italian seasoning, dried basil (if using), salt, black pepper, and red pepper flakes.
Add the pasta: Pour the uncooked pasta evenly over the vegetables, but do not stir yet. Keeping the pasta on top helps it cook more evenly and prevents it from getting too mushy.
Mix the liquid and cheese: In a medium bowl, whisk together the vegetable broth and heavy cream or half-and-half. Stir in 3/4 cup of the grated Parmesan cheese until it’s mostly dissolved. This will form the base of your creamy sauce.
Pour in the sauce: Gently pour the broth and cream mixture over the pasta and vegetables in the slow cooker, making sure the pasta is just barely covered. If needed, press the pasta down lightly with the back of a spoon so it’s mostly submerged, but avoid stirring everything together at this stage.
Cook on low: Cover the slow cooker and cook on LOW for 2 1/2 to 3 hours, until the pasta is just tender. Every slow cooker has its own personality, so begin checking around the 2-hour mark. Give the mixture a gentle stir when you check it to help the pasta cook evenly.
Add the fresh spinach: Once the pasta is tender, add the fresh spinach by the handful, gently folding it into the hot pasta and sauce. The spinach will wilt quickly from the residual heat. If the mixture seems a bit dry, stir in an extra splash of broth or cream to loosen it.
Adjust seasoning and finish: Taste the pasta and add more salt and pepper if needed. Sprinkle the remaining 1/4 cup Parmesan cheese over the top, cover, and let it sit on WARM or LOW for another 5–10 minutes to meld the flavors.
Serve: Spoon the Spinach Pasta Primavera into warm bowls. Garnish with chopped parsley or a few extra torn spinach leaves if you like, and pass extra Parmesan at the table. Serve right away for the best texture.