Hands down, one of the only pastas my hubby will eat this time of year! | August 8, 2025

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

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