Crock-Pot Pasta Primavera is an old favorite recipe that actually evolved as I made it. Here’s how it happened: I started making dinner with the idea that I wanted to make something that contained rotini pasta, a creamy sauce, and fresh vegetables. So, I cooked some rotini pasta with a random assortment of vegetables and spices, and ended up putting it in the crock-pot with a can of Campbell’s soup. Who knew? This dish was not only delicious and easy to make, but surprisingly light and fresh! As we all know, most pasta dishes are heavier and more filling, but not this one! Now, enough talk, let’s get down to business.:)
The Ingredients: 12 oz. of tri-color rotini pasta, 1 tsp. Italian seasoning, 1/2 tsp. cumin, 1/4 tsp. red pepper flakes, 1 tbsp. Hidden Valley Ranch dressing mix, 1/2 tsp. salt, 1/4 tsp. black pepper, 4 large carrots, 2-3 stalks of celery, 1 bunch of green onions or 1 leek, 1 yellow squash, 1 zucchini, 1/4 cup flour, 3 tbsp. butter, 1 10 oz. can of Campbell’s Soup (any flavor).
Cook pasta according to package directions with the vegetables and dressing mix, when the pasta and vegetables are soft, combine the remaining ingredients in the crock-pot and cook for 20-25 minutes on high. Serves 6-8.
UPDATE: New picture of this dish!