This 6-ingredient slow cooker springtime ditalini is one of those dump-and-go dinners that feels a little bit special, but is simple enough for a busy weeknight. You start with uncooked dry ditalini pasta right in the bottom of the crockpot, then let it simmer in broth and light cream with sweet peas, lemon, and Parmesan until it turns into a creamy, comforting bowl of pasta. It has that cozy Midwestern casserole vibe, but with bright spring flavors that make it perfect for those first warm evenings when you still want something hearty for the family.
Serve this slow cooker springtime ditalini in warm bowls with extra grated Parmesan and a squeeze of fresh lemon over the top. A simple green salad with ranch or vinaigrette and a basket of garlic bread or buttered rolls rounds out the meal nicely. For a bigger spread, add roasted asparagus or green beans on the side, and if you like a little protein, grilled or rotisserie chicken or sautéed shrimp are easy add-ons that can be spooned right over each serving.
Slow Cooker Springtime DitaliniServings: 6
Ingredients
3 cups uncooked dry ditalini pasta
4 cups low-sodium chicken broth (or vegetable broth)
1 cup half-and-half (or light cream)
1 1/2 cups frozen peas (no need to thaw)
1 cup freshly grated Parmesan cheese, plus more for serving
1 tablespoon fresh lemon zest (from about 1 large lemon), plus 2 tablespoons lemon juice
Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking.
Pour the uncooked dry ditalini pasta into the bottom of the slow cooker, spreading it into an even layer so it cooks evenly. It should look like a full bed of tiny pasta rings covering the bottom.
Add the frozen peas over the pasta in an even layer. Do not stir yet; just let them sit on top.
Slowly pour the chicken broth and half-and-half over the pasta and peas, making sure all of the pasta is submerged in liquid. Gently press down any dry pieces of pasta with the back of a spoon.
Stir in the lemon zest and lemon juice, then sprinkle in the grated Parmesan cheese. Stir everything together just until combined and the cheese is mostly mixed into the liquid.
Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 1/2 hours, or until the ditalini is tender but still has a little bite (al dente). Start checking at the 1 1/2-hour mark, as slow cookers can vary.
Once the pasta is tender and the sauce has thickened and turned creamy, give everything a good stir, scraping along the bottom and sides so nothing sticks. If the mixture looks too thick, stir in an extra splash of warm broth or half-and-half until it reaches your desired creaminess.
Taste and adjust seasoning if desired by adding a pinch of salt or extra lemon juice to brighten the flavors. Turn the slow cooker to WARM and let it sit for 5 to 10 minutes to settle.
Serve the springtime ditalini hot, topped with extra Parmesan and a little more lemon zest if you like. Enjoy right away for the best texture.
Variations & Tips
For picky eaters, you can reduce the lemon juice to 1 tablespoon and skip the zest for a milder flavor, then serve lemon wedges at the table so others can brighten their bowls. If your crew loves veggies, stir in 1 to 2 cups of small broccoli florets or chopped asparagus along with the peas; just make sure they are cut into bite-sized pieces so they cook through in the same time. For extra protein, fold in 2 cups of cooked, shredded rotisserie chicken or diced ham during the last 15 minutes of cooking so it warms through without drying out. To make this vegetarian, use vegetable broth instead of chicken broth. For a richer, more indulgent version, swap the half-and-half for heavy cream and add 2 tablespoons of butter at the end. If you need to keep it lighter, use fat-free half-and-half and add a bit more Parmesan for flavor. Food safety tips: Keep frozen peas in the freezer until you are ready to add them, and do not leave cooked pasta sitting in the slow cooker on the WARM setting for more than 2 hours to avoid bacterial growth and mushy texture. Always check that dairy products like half-and-half are fresh and kept refrigerated until use, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers gently on the stove or in the microwave with a splash of broth or milk to loosen the sauce, bringing them to at least 165°F before serving.
