Directions:
Step 1: Prep and Layer Veggies
Lightly grease a 4–6 quart slow cooker. Layer the onion, broccoli, carrots, bell peppers, frozen peas, and cherry tomatoes at the bottom. Drizzle with oil or butter, then sprinkle on garlic, Italian seasoning, basil, salt, pepper, and red pepper flakes.
Step 2: Add the Pasta
Evenly layer the uncooked pasta over the vegetables.
Step 3: Make the Cream Sauce
In a bowl, whisk together the broth, heavy cream, and 3/4 cup of Parmesan. Pour gently over the pasta until mostly submerged. Press down lightly if any pasta sticks out.
Step 4: Slow Cook
Cover and cook on Low for 2–3 hours, checking at 2 hours. Stir gently halfway through to ensure even cooking. Pasta is done when tender.
Step 5: Add Spinach
Fold in the fresh baby spinach; the residual heat will wilt it in about a minute. If the sauce seems too thick, stir in a splash of extra broth.
Step 6: Finish and Serve
Taste and adjust seasoning. Sprinkle the remaining 1/4 cup Parmesan on top. Let sit on Warm for 5–10 minutes to thicken before serving in warm bowls.
