Spring Simplicity: Just 4 ingredients. Perfect for when you want to set it and forget it all afternoon.

This 4-ingredient slow cooker creamy tubetti is my kind of weeknight comfort food: you toss everything into the slow cooker, walk away for the afternoon, and come back to a pot of small, tender pasta tubes swirled in a glossy, pale golden sauce. Tubetti is a short, hollow pasta often used in Italian soups and rustic pasta dishes; here, it soaks up broth and cream as it cooks, so you don’t even have to boil water separately. The result is a simple, spring-friendly base that’s rich but not heavy, with just enough fresh herb to keep it bright.

Serve this creamy tubetti straight from the slow cooker while it’s still steaming, with a crisp green salad dressed in a lemony vinaigrette to balance the richness. Warm crusty bread or a baguette is ideal for swiping up the extra sauce. A side of simply roasted asparagus or green beans works nicely for a spring table, and if you enjoy wine, a light Pinot Grigio or a dry rosé pairs well with the gentle cream and herb notes.

Servings: 4

2 cups uncooked tubetti pasta

Lightly grease the inside of a 4- to 6-quart slow cooker with a thin film of oil or nonstick spray to help prevent sticking around the edges.

Add the uncooked tubetti pasta to the slow cooker, spreading it in an even layer so it’s mostly submerged once the liquids go in.

Pour in the low-sodium broth and the heavy cream, then add the finely chopped fresh parsley. Stir gently to combine, making sure all of the pasta is moistened.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the tubetti is tender but still has a little bite and the sauce has thickened to a creamy, glossy consistency. Avoid opening the lid during the first 2 hours so the temperature stays steady.

Once the pasta is tender, give everything a thorough stir, scraping along the sides and bottom of the slow cooker to bring any thicker sauce back into the mixture. If the sauce seems too thick, stir in a splash or two of warm broth or hot water until it loosens to your liking.

Taste and adjust the seasoning with salt and freshly ground black pepper if desired (not counted among the four core ingredients), then sprinkle with a bit of extra chopped parsley for a fresh, green finish.

Serve the creamy tubetti immediately, ladling it straight from the slow cooker while it’s hot and steamy. Keep the slow cooker on WARM for up to 1 hour, stirring occasionally, if you’re serving over a longer period.

Because this recipe is built around just four core ingredients, small tweaks go a long way. For a slightly lighter version, you can substitute half-and-half for part of the heavy cream, but keep at least half heavy cream for a stable, glossy sauce that won’t curdle as easily. If you prefer a richer, more savory depth, stir in a handful of finely grated Parmesan or Pecorino right at the end of cooking; cheese is optional and not necessary for the base recipe. You can also swap parsley for other tender herbs like chives or basil—just add delicate herbs toward the end of cooking to preserve their flavor and color. To introduce protein without complicating the method, fold in pre-cooked shredded chicken or drained canned white beans during the last 15–20 minutes on LOW, just long enough to warm through. For a looser, more soup-like texture, increase the broth by 1/2 to 1 cup and serve the dish in bowls. Food safety tips: Keep the slow cooker on LOW, not WARM, during active cooking so the pasta and dairy move quickly through the temperature “danger zone” (40°F–140°F). Do not leave the mixture sitting at room temperature before or after cooking; refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers gently on the stovetop or in the microwave until steaming hot (165°F), adding a splash of broth, milk, or water to restore creaminess, and avoid reheating more than once for best quality and safety.