Earth Day Comfort: Just 5 ingredients. I make it when I want a hearty dinner handled hours ahead of time with zero fuss.

This 5-ingredient slow cooker spring radiatori is my kind of Earth Day comfort food: cozy, hearty, and almost completely hands-off. Everything goes right into the slow cooker—yes, even the uncooked radiatori—and a few hours later you’ve got tender pasta nestled in a glossy, umami-rich, creamy sauce. The shape of radiatori (little “radiators”) holds onto that amber-colored sauce so every bite is saucy and satisfying. It’s perfect for busy days when you want dinner handled ahead of time with zero fuss, but still want something that feels special and a little bit springy.

I like to serve this slow cooker spring radiatori in warm bowls with a big green salad on the side—baby spinach or mixed greens with a simple lemon vinaigrette helps cut through the richness. Garlic bread or a warm baguette is great for scooping up any extra sauce from the slow cooker. For a little more protein, you can add grilled or rotisserie chicken on top for the adults, and keep it plain and creamy for the kids. A light, crisp white wine for the grown-ups and sparkling water with lemon for everyone else makes this feel like a relaxed, special weeknight dinner.

Servings: 6

16 oz uncooked radiatori pasta

Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

Add the uncooked radiatori pasta to the bottom of the slow cooker, spreading it into an even layer so it cooks as evenly as possible.

Pour the vegetable broth and heavy cream over the pasta. Use a spoon to gently press the pasta down so most of it is submerged in the liquid. Do not stir too aggressively; just make sure the pasta is moistened.

Sprinkle the finely grated Parmesan cheese evenly over the top. The cheese will melt into the liquid as it cooks, creating a glossy, umami-rich, amber-tinted cream sauce.

Add the frozen mixed spring vegetables on top in an even layer. There is no need to thaw them first; they will cook along with the pasta. Gently press them down just so they touch the liquid, but again, no need to fully stir.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the radiatori is tender but not mushy. Avoid opening the lid during the first 2 hours so the heat and steam stay trapped and the sauce can thicken.

After about 2 1/2 hours, quickly lift the lid and stir the pasta, sauce, and vegetables together. The sauce should look glossy and creamy, coating the radiatori and vegetables. If the pasta is still a bit firm, replace the lid and continue cooking on LOW in 15- to 20-minute increments, checking and stirring as needed.

Once the radiatori is cooked to your liking and the sauce is thick and clings to the pasta, turn the slow cooker to WARM. Give everything a final stir so the vegetables and sauce are evenly distributed. Taste and adjust with a small pinch of salt if needed, keeping in mind the Parmesan is already salty.

Serve the spring radiatori straight from the slow cooker while it’s hot and steamy. The sauce will continue to thicken as it stands, so if you prefer it looser, you can stir in a splash of warm broth or cream just before serving.

For picky eaters: Use frozen peas and carrots only, or even just peas, instead of a mixed spring blend with asparagus or other “green bits” that kids might side-eye. You can also scoop out a portion of pasta and sauce before stirring in the vegetables, so little ones get a plain, creamy bowl. For extra protein: Stir in 1 to 2 cups of cooked, shredded rotisserie chicken or cooked crumbled Italian sausage during the last 15 to 20 minutes of cooking, just long enough to warm through. For more umami: Add an extra 1/4 cup Parmesan or stir in a tablespoon of miso paste or a splash of soy sauce with the broth for a deeper, more savory flavor that still keeps the ingredient list short. To lighten it up: Use half-and-half instead of heavy cream and increase the Parmesan slightly to keep the sauce flavorful and glossy; just know the sauce may be a bit thinner. For a stovetop backup plan: If your slow cooker runs hot and the pasta is getting too soft, you can quickly transfer everything to a pot, add a splash of broth, and finish gently on the stove over low heat, stirring often. Food safety tips: Keep the pasta and dairy refrigerated until you’re ready to assemble the dish. Do not leave the finished radiatori sitting on the counter; once cooked, keep the slow cooker on WARM for up to 2 hours, then cool leftovers quickly and refrigerate in shallow containers. Reheat leftovers to a simmering temperature (165°F / 74°C) before serving, adding a splash of broth or cream to loosen the sauce if it has thickened in the fridge. Avoid reheating more than once for best texture and safety.