tsp dried Italian seasoning
1/2 tsp dried basil (optional, for extra flavor)
1/2 tsp salt, plus more to taste
1/4 tsp black pepper
Pinch of red pepper flakes (optional, for a little warmth)
Fresh parsley or extra spinach leaves, chopped, for garnish (optional)
Directions
Prepare the slow cooker: Lightly grease the inside of a 4- to 6-quart slow cooker with a little olive oil or nonstick spray to help keep the pasta from sticking.
Layer the vegetables (except spinach): Add the chopped onion, broccoli florets, sliced carrots, sliced bell peppers, frozen peas, and cherry tomatoes to the bottom of the slow cooker. Drizzle with the olive oil or melted butter and sprinkle in the garlic, Italian seasoning, dried basil (if using), salt, black pepper, and red pepper flakes.
Add the pasta: Pour the uncooked pasta evenly over
