Put fresh spinach and pasta in the slow cooker with 4 other ingredients to make a meal so delicious your friends will be begging for more!
Variations & Tips
This recipe is forgiving, much like the old farmhouse suppers many of us grew up with. If your crisper drawer looks a little different, feel free to swap in what you have: zucchini, yellow squash, or green beans all tuck in nicely alongside the spinach. For added protein, stir in cooked, diced chicken, sliced smoked sausage, or a can of drained white beans during the last 20–30 minutes of cooking. If you prefer a lighter dish, use all broth and skip the cream, then stir in just a splash of milk or a spoonful of cream cheese at the end for silkiness. Whole-wheat or high-fiber pasta works well but may need a touch more liquid and a few extra minutes in the slow cooker—just keep an eye on it so it stays tender, not mushy. You can also brighten the flavors with a squeeze of lemon juice right before serving, which gives a nice contrast to the creamy sauce. For those who like a bit of a crusty, baked feel, transfer the finished pasta to a casserole dish, sprinkle with extra Parmesan and a few buttered breadcrumbs, and slip it under the broiler for a minute or two. As with most good Midwestern dishes, this one reheats kindly—add a splash of broth or milk when warming leftovers on the stove to bring it back to its original, cozy creaminess.
