Hands down, one of the only pastas my hubby will eat this time of year!

1 pound pasta (penne or rotini works well)
2 cups vegetable broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups mixed fresh vegetables (such as bell peppers, carrots, zucchini, and cherry tomatoes)
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup frozen peas
1/4 cup chopped fresh parsley

1. Cook the pasta according to package instructions until al dente, then drain and set aside.

2. In the slow cooker, combine the vegetable broth, heavy cream, and grated Parmesan cheese. Stir well to blend.

3. Add the mixed fresh vegetables, garlic powder, dried basil, dried oregano, salt, and pepper. Stir to combine.

4. Cover and cook on low for 3-4 hours, or until the vegetables are tender.

5. About 30 minutes before serving, stir in the cooked pasta and frozen peas. Cover and cook for an additional 30 minutes, allowing the flavors to meld together.

6. Just before serving, stir in the chopped fresh parsley for a burst of color and freshness.

7. Serve hot, garnishing with extra Parmesan cheese if desired.

For a richer flavor, you can substitute half of the vegetable broth with white wine. To add some protein, consider tossing in cooked chicken or shrimp during the last 30 minutes of cooking. You can also use different vegetables based on what’s in season or what you have on hand—mushrooms, broccoli, or asparagus make wonderful additions. If you prefer a lighter version, substitute half of the heavy cream with milk.