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
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