Description
Pasta Primavera is a vibrant and creamy pasta dish loaded with fresh sautéed vegetables and a flavorful parmesan cream sauce. This easy-to-make recipe combines tender ziti pasta with broccoli, bell peppers, carrots, zucchini, peas, and cherry tomatoes all coated in a luscious sauce made from chicken broth, half and half, and parmesan cheese. A hint of herbs and a splash of lemon juice brightens the dish, making it a perfect weeknight dinner that feels both comforting and fresh.
Ingredients
Scale
Liquid Base and Seasonings
- 1 ¼ cups chicken broth
- 1 ¼ cups half and half
- ½ chicken bouillon cube
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- ¾ teaspoon dried parsley
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon mustard powder
- 1 pinch red pepper flakes
- Salt and pepper to taste
- 2 tablespoons lemon juice
Vegetables
- 2 cups broccoli florets, cut into bite-sized pieces
- ½ cup carrots, julienned
- ½ cup red onion, sliced
- 1 cup red bell pepper, sliced
- ½ zucchini, cut into chunks (about 1 ½ cups)
- ½ cup frozen peas
- 1 cup cherry tomatoes, halved or quartered
Cooking Ingredients
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 3 tablespoons olive oil
- 1 cup freshly grated parmesan cheese
- ½ lb. ziti pasta
Instructions
- Prep the Sauce: In a large measuring cup, combine the chicken broth, half and half, chicken bouillon cube, soy sauce, hot sauce, dried parsley, basil, oregano, mustard powder, and red pepper flakes. Whisk well to combine and set this mixture aside while you prepare the other ingredients.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside, reserving a little pasta water if desired.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the broccoli florets, red onion slices, julienned carrots, and red bell pepper slices. Sauté for 2-3 minutes until they start to soften but remain crisp-tender. Next, add the zucchini chunks, frozen peas, and cherry tomatoes. Season with salt and pepper to taste and cook until the vegetables are vibrant and tender-crisp. Remove the vegetables from the skillet and set aside.
- Make the Roux: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Sprinkle in the flour and stir continuously, cooking for about 2 minutes to form a light roux, which will thicken the sauce.
- Make the Sauce: Slowly whisk the prepared sauce mixture into the roux. Continue cooking and whisking until the sauce thickens and becomes smooth. Gradually stir in the freshly grated parmesan cheese until fully melted and incorporated. Finish the sauce by stirring in the lemon juice to add brightness.
- Combine Pasta and Veggies: Add the cooked ziti pasta to the skillet with the sauce, tossing to coat the pasta evenly. Gently fold the sautéed vegetables into the pasta and sauce mixture. Heat everything through on low heat, making sure all ingredients are well combined and warmed.
- Serve: Taste and adjust seasoning with salt and freshly cracked black pepper if needed. Serve the Pasta Primavera immediately, optionally with lemon wedges on the side for extra zing.
Notes
- Use freshly grated parmesan cheese for the best melting and flavor results.
- For a vegetarian version, substitute vegetable broth and omit the chicken bouillon cube or use a vegetarian bouillon.
- Do not overcook the vegetables; they should remain crisp-tender for optimal texture.
- If the sauce becomes too thick, add a splash of reserved pasta water or extra broth to loosen it.
- For a spicier dish, increase the amount of hot sauce or red pepper flakes to taste.
- Serve immediately to enjoy the creamy sauce at its best consistency.
