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As the leaves begin to change and the air turns crisp, the culinary world shifts toward the comforting and robust flavors of fall. Seasonal cooking allows us to embrace the harvest bounty, transforming fresh ingredients into nourishing meals that reflect the essence of autumn. One dish that perfectly encapsulates this seasonal spirit is the "Harvest Delight: Fall Crockpot Pasta Primavera." This delightful recipe is a celebration of vegetables and whole grains, providing a nutritious and hearty option for those busy fall days.

Fall Crockpot Pasta Primavera

Embrace the flavors of fall with this hearty and nutritious Harvest Delight: Fall Crockpot Pasta Primavera. This easy-to-make vegetarian dish combines fresh seasonal vegetables with whole wheat penne pasta, simmered to perfection in a crockpot. Ideal for busy weeknights, it allows you to set it and forget it, making mealtime stress-free. Enjoy the vibrant colors and rich flavors, all while supporting local produce and enjoying a meal that's as wholesome as it is delicious. Perfect for cozy family dinners or gatherings!
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Ingredients
  

8 oz. whole wheat penne pasta

2 cups broccoli florets

1 cup diced red and yellow bell peppers

1 cup sliced carrots

1 cup cherry tomatoes, halved

1 medium zucchini, sliced

1 cup sliced mushrooms

4 cloves garlic, minced

1 medium onion, finely chopped

3 cups vegetable broth

1 tsp Italian seasoning

½ tsp red pepper flakes (optional, for a kick)

1 cup pesto (store-bought or homemade)

Salt and pepper, to taste

Grated Parmesan cheese, for serving

Fresh basil, for garnish

Instructions
 

Prep the Vegetables:

    Begin by thoroughly washing all the vegetables. Carefully chop, slice, and dice them according to the ingredient list to ensure that they cook evenly in the crockpot.

      Layer the Ingredients:

        Place the chopped onion at the bottom of the crockpot as the base layer. Next, add the broccoli florets, followed by the diced bell peppers, sliced carrots, zucchini, mushrooms, and finally the halved cherry tomatoes, creating a vibrant, colorful layering effect.

          Add Pasta and Seasonings:

            Pour the uncooked whole wheat penne pasta evenly over the top of the layered vegetables. Season with Italian seasoning, and sprinkle salt, pepper, and red pepper flakes (if using) across the pasta to infuse flavor throughout the dish.

              Pour in the Broth:

                Carefully pour the vegetable broth over the layers in the crockpot, allowing it to settle in. Do not stir at this point, as the layers will help cook evenly during the simmering process.

                  Cook on Low:

                    Cover the crockpot with the lid and set it to low heat. Allow it to cook for 4-5 hours, or until the pasta is tender and the vegetables are cooked through. If you're pressed for time, you can set it to high heat for 2-3 hours instead.

                      Stir in the Pesto:

                        Once the cooking time is completed, gently stir in the pesto sauce, ensuring it gets incorporated with all the ingredients beautifully. Taste the mixture and adjust the seasoning with salt and pepper as necessary.

                          Serve:

                            Using a ladle, serve generous portions of the pasta primavera onto individual plates or bowls. Top each serving with freshly grated Parmesan cheese and a sprinkle of fresh basil to elevate the dish's flavor and presentation.

                              Enjoy:

                                Take a moment to admire your hearty and vibrant fall dish before diving in. Savor each delightful bite of this nourishing pasta primavera!

                                  Prep Time: 15 minutes | Total Time: 4-5 hours | Servings: 4-6