Description
Pasta Primavera is a vibrant, creamy pasta dish loaded with fresh sautéed vegetables and tossed in a flavorful parmesan-infused sauce. This 35-minute recipe blends tender ziti with broccoli, carrots, bell peppers, zucchini, peas, and cherry tomatoes, creating a colorful and nutritious meal perfect for a family dinner or entertaining guests.
Ingredients
Scale
Sauce Ingredients
- 1 ¼ cups chicken broth
- 1 ¼ cups half and half
- ½ chicken bouillon cube
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- ¾ teaspoons dried parsley
- ¾ teaspoons dried basil
- ¾ teaspoons dried oregano
- ¾ teaspoons mustard powder
- 1 pinch red pepper flakes
Vegetables & Olive Oil
- 2 tablespoons olive oil
- 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
- Salt and pepper, to taste
Roux & Cheese
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 cup freshly grated parmesan cheese
Pasta & Finishing
- ½ lb. ziti
- 2 tablespoons lemon juice
Instructions
- Prep the Sauce: In a large measuring cup, combine chicken broth, half and half, bouillon cube, soy sauce, hot sauce, dried parsley, basil, oregano, mustard powder, and red pepper flakes. Stir until bouillon cube dissolves and ingredients are well mixed. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti and cook according to package instructions until al dente. Drain the pasta and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium-high heat. Add broccoli, red onion, carrots, and red bell pepper. Sauté for 2-3 minutes. Add zucchini, frozen peas, and cherry tomatoes. Season with salt and pepper. Continue cooking until vegetables are vibrant in color and crisp-tender, then remove from skillet and set aside.
- Make the Roux: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Sprinkle flour over the butter and garlic, stirring continuously for 2 minutes to cook the flour and create a roux.
- Make the Sauce: Slowly whisk in the prepared sauce mixture to the roux. Bring to a simmer and cook until the sauce thickens, about 3-5 minutes. Gradually stir in the freshly grated parmesan cheese until melted and smooth. Add lemon juice and stir to combine.
- Combine Pasta and Veggies: Add the cooked pasta into the sauce, tossing to coat evenly. Gently fold in the sautéed vegetables until everything is well-coated and heated through.
- Serve: Plate the pasta primavera and finish with cracked black pepper. Serve immediately with optional lemon wedges for extra brightness.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken bouillon cube or use a vegetarian alternative.
- Fresh parmesan cheese provides the best flavor and texture for the sauce.
- Adjust vegetable quantities based on availability or preference, but keep the total volume for balance.
- Do not overcook the vegetables; they should remain crisp-tender for optimal texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if needed.
