WW Recipe of the Day: Light & Creamy Slow Cooker Pasta Primavera
Here's a first for me: Slow Cooker Pasta Primavera.
I've never made pasta primavera before, let alone in the slow cooker.
WW Friendly Slow Cooked Pasta Primavera
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.
Creamy Slow Cooker Pasta Primavera
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 this Slow Cooker Pasta?
According to my calculations, each generous 1-½ cup serving has 385 calories and:
9 *SmartPoints (Green plan)
8 *SmartPoints (Blue plan)
8 *SmartPoints (Purple plan)
9 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
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 this 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 ½ to ¾ of a cup.
- Eat less. Decrease your portion to 1 cup for *6 SmartPoints. Bulk up your meal with a nice big green salad, which is what I almost always do when I eat pasta.
Are You Ready To Slow Cook Yourself Slim?
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
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%)
- ½ cup milk
- 1 tablespoon cornstarch
- ½ 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.
Equipment
Recipe Notes
- 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 ½ to ¾ of a cup.
- Eat less. Decrease your portion to 1 cup for *6 SmartPoints. Bulk up your meal with a nice big green salad, which is what I almost always do when I eat pasta.
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.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
This Everyday Food video shows how to make Penne Pasta Primavera with Asparagus, Peas & Mint on the stovetop:
If you like this Slow Cooked Pasta Primavera recipe, you might also like:
- Slow Cooker Chicken Pasta Fagioli
- Skinny Artichoke & Spinach Baked Pasta
- Mom's Easy Alfredo Ravioli Casserole
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Lennea Thomas
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.
Martha McKinnon
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!
Amanda
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!
Martha McKinnon
Glad you liked it Amanda!!
Kelly
I made this and it looked really yummy, but it tasted "chalky". I made it with whole wheat pasta, could that be the difference?
Martha McKinnon
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.
Alex
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.
Martha McKinnon
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.
kristi
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. 🙂
Martha McKinnon
Thanks, Kristi!
Laura
Made this tonight. The sauce did not work out. The cornstarch just made it look like a curdled mess.