Crock Pot Vegetable Pasta
Savor the comfort of hearty, veggie-packed goodness with this Crock Pot Vegetable Pasta recipe—a wholesome, one-pot dish that’s as easy to make as it is delicious. Featuring tender penne pasta cooked to perfection in a rich, flavorful sauce of crushed tomatoes and aromatic Italian seasoning, this recipe brims with vibrant vegetables like zucchini, bell peppers, carrots, and spinach. The crock pot does all the heavy lifting, allowing the flavors to meld beautifully during slow cooking, while ensuring the pasta is perfectly tender with minimal effort. This vegetarian pasta dish is a time-saving, family-friendly meal that’s perfect for busy weeknights or meal prepping, and it can be customized with your favorite veggies or topped with a sprinkle of Parmesan for an optional cheesy finish. Easy, healthy, and satisfying, this is your go-to recipe for cozy, fuss-free dinners!
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Recipe Information
Ingredients
- 12 oz Penne pasta (uncooked)
- 2 medium Zucchini (sliced)
- 2 medium Bell peppers (chopped, any color)
- 1 medium Carrot (shredded or thinly sliced)
- 1 medium Yellow onion (diced)
- 28 oz Crushed tomatoes (canned)
- 3 cups Vegetable broth
- 4 cloves Garlic cloves (minced)
- 1.5 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 3 cups Spinach (fresh, roughly chopped)
- Parmesan cheese (optional, for serving)
Instructions
Prepare the vegetables: Slice the zucchini, chop the bell peppers, shred or thinly slice the carrot, and dice the onion.
Grease the inside of the crock pot with olive oil to prevent sticking.
Add the zucchini, bell peppers, carrot, onion, minced garlic, Italian seasoning, salt, and black pepper to the crock pot. Stir to combine.
Pour in the crushed tomatoes and vegetable broth. Stir thoroughly to ensure all ingredients are evenly distributed.
Set the crock pot to 'low' and cook for 4 hours, stirring occasionally to prevent sticking.
After 3 hours and 30 minutes, stir in the uncooked penne pasta and spinach. Ensure the pasta is submerged in the liquid to cook evenly.
Continue cooking for the remaining 30 minutes, or until the pasta is tender and fully cooked. Stir once or twice to prevent clumping.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve hot, garnished with freshly grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5357 mg | 233% | |
| Total Carbohydrate | 410.9 g | 149% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 83.2 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 724 mg | 56% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 6891 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
