Slow Cooker Spinach Pasta Primavera

Ingredients

• 8 ounces of penne or your favorite pasta, such as fusilli or farfalle
• 2 cups fresh spinach, chopped
• 1 cup bell peppers, diced (red, yellow, or green)
• 1 cup zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup carrots, sliced
• 1 cup vegetable broth
• 1 cup heavy cream or a non-dairy alternative
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil leaves, chopped (optional)
• Grated Parmesan cheese or a vegan alternative (optional)

Instructions

1. Lightly grease the inside of your slow cooker with cooking spray or a small amount of olive oil.
2. Place the uncooked pasta into the slow cooker, spreading it evenly across the bottom.
3. Add the chopped spinach, diced bell peppers, sliced zucchini, halved cherry tomatoes, and sliced carrots over the pasta.
4. In a separate bowl, whisk together the vegetable broth, heavy cream, garlic powder, Italian seasoning, salt, and pepper until well combined.
5. Pour the sauce mixture over the layered pasta and vegetables in the slow cooker. Stir gently to combine all the ingredients.
6. Cover the slow cooker and set it to cook on low for 4 to 5 hours or on high for 2 to 3 hours.
7. Once the cooking time is complete, stir the mixture again to combine. If desired, stir in some additional fresh spinach just before serving.
8. Ladle the pasta primavera into bowls and garnish with fresh basil and grated Parmesan cheese as desired.