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Here’s a first for me: Slow Cooker Pasta Primavera. I have never made pasta primavera before, let alone in the slow cooker.
It turned out pretty darn good, if I do say so myself.
This pasta primavera is the first recipe I’ve tried from a book I recently borrowed from the library. It’s called, How to Make Love and Dinner at the Same Time: 200 Slow Cooker Recipes to Heat Up the Bedroom Instead of the Kitchen (affiliate link).
How’s that for a provocative cookbook title?
Recipe Notes
The recipe calls for frozen vegetables, which is a real time saver. I used a California blend of broccoli, cauliflower and carrots. But I would say use any vegetable blend that looks good to you.
The book says to cook the pasta to nearly done, before draining it and adding it to the slow cooker. I used half penne and half fusilli, since that’s what was in the pantry.
But, I feel like I cooked it a little too long. Next time I will cook it for half the time suggested on the package and then drain it.
The book doesn’t tell you what size slow cooker to use. I used the 2-Quart crock from my Hamilton Beach 3-in-1 Slow Cooker (affiliate link) because I thought a 4-Quart would be too big.
Since my cooker seems to cook a little hot, I figured it would be better to overfill the 2-Quart a little, rather than under-fill a 4-Quart.
I think a 3-Quart Crock Pot (affiliate link) would be about perfect.
And a 4-Quart (affiliate link) fine too, as long as you keep an eye on it.
This slow cooker pasta primavera cooks on LOW for 3 to 4 hours.
Because it includes pasta that can easily get mushy, I wouldn’t suggest you make this on a day where you can’t be there to tend it and turn it off when it’s done.
I used reduced-fat evaporated milk and reduced-fat cheese to lighten things up a bit.
How Many Calories and WW Points in Slow Cooker Pasta Primavera?
According to my calculations, each generous 1-1/2 cup serving has 385 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
9 SmartPoints (Green plan)
8 SmartPoints (Blue plan)
8 SmartPoints (Purple plan)
9 PointsPlus (Old plan)
Rod and I both liked this light and creamy slow cooker pasta primavera. The garlic flavor really came through. I definitely plan on making this again. Enjoy!
Ideas for Making Slow Cooker Pasta Primavera Even Lighter and Healthier
- Use whole wheat pasta, instead of regular, to increase the fiber.
- Substitute fat-free evaporated milk for the 2% which will decrease fat and calories, but may make the dish less creamy.
- Use less cheese. Try decreasing the amount of cheese to 1/2 to 3/4 of a cup.
- Eat less. Decrease your portion to 1 cup for 6 Points. Bulk up your meal with a nice big green salad, which is what I almost always do when I eat pasta.
If you’ve made this Creamy Crock Pot Pasta Primavera, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Pasta Primavera Recipe
Equipment
Ingredients
- 3 cups uncooked fusilli pasta (I used a combination of penne and fusilli)
- 2 cups frozen broccoli, cauliflower and carrots
- 1 cup frozen peas
- 1 red pepper, diced
- 1 teaspoon crushed garlic from the jar or 1 clove, minced
- 1 can (12 ounces) reduced fat evaporated milk (2%)
- 1/2 cup milk
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 cup reduced fat shredded cheese (I used an Italian cheese blend mozzarella, parmesan, asiago, etc.)
- 2 teaspoons butter, cut into little bits
Instructions
- Ideal slow cooker size: 2- to 3-Quart. (I used the 2-Quart crock from my 3-in-1 crockpot because I thought a 4-Quart would be too big. I think a 3-Quart would be about perfect.)
- Cook the pasta according to the package directions for about half the suggested cooking time and drain.
- Meanwhile, combine the broccoli, cauliflower, carrots, peas, red pepper and garlic in the slow cooker.
- In a bowl, combine the evaporated milk, milk, cornstarch, salt and cheese.
- Transfer the pasta to the slow cooker, stir in the milk mixture and dollop with the bits of butter.
- Cook on low for 3 to 4 hours, until the pasta and vegetables are tender.
Notes
(Must be logged into WW on a smartphone or tablet.) 9 SmartPoints (Green plan) 8 SmartPoints (Blue plan) 8 SmartPoints (Purple plan) 9 PointsPlus (Old plan) Ideas for making this pasta primavera even lighter and healthier:
- Use whole wheat pasta, instead of regular, to increase the fiber.
- Substitute fat-free evaporated milk for the 2% which will decrease fat and calories, but may make the dish less creamy.
- Use less cheese. Try decreasing the amount of cheese to 1/2 to 3/4 of a cup.
- Eat less. Decrease your portion to 1 cup for 6 Points. Bulk up your meal with a nice big green salad, which is what I almost always do when I eat pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: How to Make Love and Dinner at the Same Time: 200 Slow Cooker Recipes to Heat Up the Bedroom Instead of the Kitchen (affiliate link) by Rebecca Field Jager.
This Everyday Food video shows how to make Penne Pasta Primavera with Asparagus, Peas & Mint on the stovetop:
Made this tonight. The sauce did not work out. The cornstarch just made it look like a curdled mess.
As you know, I shared this on my blog today! This recipe looks delicious and I look forward to trying it. Thank you so much for stopping by to comment. I appreciate it. 🙂
Thanks, Kristi!
It would be awesome if there was a section on how to make it a freezer meal. Where I can prepare it one day and make it a few days later.
Thanks, Alex. I’ll see if I can figure out a way to provide that. It’s not how I typically cook, so will take some time and experimentation.
I made this and it looked really yummy, but it tasted “chalky”. I made it with whole wheat pasta, could that be the difference?
Hi Kelly, Sorry to hear that. Absolutely, some whole wheat pastas can taste really “chalky” especially if you are not used to them! It may take a while to find a brand you like. I think ronzoni healthy harvest is pretty good, but truthfully, I’ve decided to eat pasta less often, eat less of it when I do, but indulge my taste buds in the real deal.
Made this tonight for my family. Always fun when the daughter’s cooking can upstage her mother’s with so little effort! ^^ Thanks for the recipe!
Glad you liked it Amanda!!
I don’t see much advantage of using a crock pot if the recipe doesn’t include meat. Pasta and veggies will cook quickly enough on the stove in a skillet. If you have to measure everything out anyway, throw it in a bowl and stick it in the fridge till you get home. Then dump it in the skillet, cover and cook.
Hi Lennea,
Thanks for sharing your thoughts! The great thing about cooking is that there is no one way. Just the way that works best for you. I’m just having fun experimenting with lots of different recipes during this project to use my crock pot every day for a year to make WW friendly and reporting back on what I discover. If you prefer the skillet approach, that’s what you should do!