Spring Simplicity: Just 4 ingredients. Perfect for those nights when you want something ready and waiting after a long day outdoors.

This 4-ingredient slow cooker spring perciatelli is one of those set-it-and-forget-it dinners that feels like a little reward after a long day outside. Dry perciatelli pasta slowly cooks right in a creamy, ivory sauce made from vegetable broth and heavy cream, and it finishes with a shower of fresh herbs for that bright, springy vibe. It’s not traditional Italian by any means—more of a busy-weeknight Midwest hack—but it gives you that cozy, creamy pasta comfort without hovering over the stove.

Serve this creamy spring perciatelli straight from the slow cooker with extra chopped herbs on top and a generous crack of black pepper if you like. A simple green salad with lemony dressing or a bowl of cherry tomatoes with olive oil and salt keeps things light and fresh. Warm crusty bread or garlic toast is perfect for scooping up the extra sauce. If you’re enjoying this after a day outdoors, a crisp white wine, a light beer, or sparkling water with lemon pairs really nicely with the rich, creamy pasta.

Servings: 4

12 oz dry perciatelli pasta

Lightly grease the insert of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to help prevent the pasta from sticking.

Break the dry perciatelli pasta in half so it fits more easily in the slow cooker and can be more evenly submerged in liquid.

Add the broken perciatelli to the slow cooker, spreading it out in as even a layer as possible so the strands don’t clump together too much.

Pour the vegetable broth and heavy cream over the pasta, pressing the pasta down gently with a spoon to ensure most of it is covered by liquid. It’s okay if a few pieces peek above the surface; they’ll soften as the pasta cooks and sinks.

Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 1/2 hours, stirring every 30 minutes if you are home. Each slow cooker runs a little differently, so start checking for doneness at 1 1/2 hours. The pasta is ready when it is just tender (al dente) and the sauce is creamy and slightly thickened.

If the sauce looks too loose when the pasta is al dente, turn the slow cooker to WARM, leave the lid slightly ajar, and let it sit for 5 to 10 minutes, stirring once or twice, until the sauce thickens to a glossy, creamy consistency that clings to the pasta.

Once the pasta is cooked to your liking, stir in the finely chopped fresh herbs until they’re evenly distributed. Taste and adjust with a pinch of salt if needed, keeping in mind that the broth may already contain some salt.

Turn the slow cooker to WARM if you’re not serving immediately. Just before serving, give the pasta a final stir, garnish with a little extra chopped fresh herbs on top for color, and serve hot straight from the slow cooker while it’s still steamy and glossy.

You can easily tweak this 4-ingredient base while still keeping the spirit of a simple, springy slow cooker pasta. For a lighter version, swap part of the heavy cream for whole milk, understanding the sauce will be a bit thinner and less rich. If you want a more intense herb flavor, use all one herb (like parsley or basil) instead of a mix, or stir in a handful of baby spinach or arugula at the very end until just wilted for extra greens. To keep it vegetarian and still add protein, serve with a side of white beans or chickpeas, or stir in some cooked beans right before serving (this would technically add a fifth ingredient, so treat it as an optional add-on). For a little brightness, squeeze a bit of lemon juice over each bowl when serving; the acidity cuts through the richness of the cream. Food safety tips: Keep the pasta on LOW or WARM only as long as needed—ideally no more than 2 hours on WARM—since dairy-based sauces can spoil if held in the temperature danger zone (40°F to 140°F) for too long. Refrigerate leftovers within 2 hours of cooking in shallow containers to help them cool quickly, and reheat gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce. Always reheat leftovers to at least 165°F and do not leave the slow cooker on with dairy and pasta for extended periods beyond the recommended cooking time.