3cupsuncooked fusilli pasta (I used a combination of penne and fusilli)
2cupsfrozen broccoli, cauliflower and carrots
1cupfrozen peas
1red pepper, diced
1teaspooncrushed garlic from the jar or 1 clove, minced
1can(12 ounces) reduced fat evaporated milk (2%)
½cupmilk
1tablespooncornstarch
½teaspoonsalt
1cupreduced fat shredded cheese (I used an Italian cheese blend mozzarella, parmesan, asiago, etc.)
2teaspoonsbutter, 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.
Recipe Notes
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 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.
Serving size: 1-½ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.9*SmartPoints (Green plan)8*SmartPoints (Blue plan)8*SmartPoints (Purple plan)9*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Pasta Primavera Recipe
Amount Per Serving (1 -½ cups)
Calories 385Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 58g19%
Fiber 4g16%
Protein 20g40%
* Percent Daily Values are based on a 2000 calorie diet.