Ah, Slow Cooker Creamy Pasta Primavera brings back fond memories of Sunday dinners after church, where the whole family gathered around the table to share stories and laughter. This recipe is a delightful twist on the classic Italian primavera, tailored to the Midwestern palate with hearty, comforting touches. Using a slow cooker makes it a convenient choice for busy days, and the blend of fresh vegetables and creamy sauce creates a dish that is as satisfying as it is wholesome. It’s a wonderful way to celebrate the bounty of the garden and bring a bit of brightness to your week.
This Slow Cooker Creamy Pasta Primavera pairs beautifully with a side of crusty garlic bread, perfect for soaking up every last bit of the sauce. A crisp green salad with a light vinaigrette adds a refreshing contrast, while a glass of cold lemonade or iced tea complements the meal nicely. For dessert, a simple fruit cobbler or a slice of homemade pie really completes the meal, carrying forward that nurturing, nostalgic touch.
Slow Cooker Creamy Pasta Primavera
Servings: 6
Ingredients
1 pound pasta (penne or rotini works well)
2 cups vegetable broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups mixed fresh vegetables (such as bell peppers, carrots, zucchini, and cherry tomatoes)
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup frozen peas
1/4 cup chopped fresh parsley
Directions
