There is something truly magical about fresh vegetables mingling with perfectly cooked pasta in a rich, creamy sauce—this Pasta Primavera Recipe captures that magic in every bite. Bursting with color, flavor, and texture, it’s a dish that feels light yet indulgent, perfect for sharing with friends or family. Whether it’s a weeknight treat or a weekend delight, this recipe turns simple pantry staples and garden-fresh produce into a vibrant feast that’s just as pleasing to the eyes as it is to the palate.
Ingredients You’ll Need
The beauty of this Pasta Primavera Recipe is how straightforward yet thoughtful the ingredients are. Each one brings its own unique contribution to create a balanced dish—whether that’s the brightness of fresh vegetables, the creaminess of the sauce, or the comforting bite of ziti pasta.
- 1 ¼ cups chicken broth: Adds savory depth to the sauce without overpowering the freshness of the veggies.
- 1 ¼ cups half and half: Provides a creamy, velvety texture that coats every strand of pasta perfectly.
- ½ chicken bouillon cube: Intensifies the broth’s flavor subtly and naturally.
- 1 teaspoon soy sauce: Offers a gentle umami undertone to balance the creaminess.
- 1 teaspoon hot sauce: Brings a hint of heat that livens up the palate.
- ¾ teaspoons each dried parsley, basil, oregano, mustard powder: A fragrant herb and spice blend that infuses the sauce with comforting familiarity.
- 1 pinch red pepper flakes: Adds a touch of warmth without overwhelming the dish.
- 2 tablespoons olive oil: Essential for sautéing vegetables and adding subtle richness.
- 2 cups broccoli florets: Provides crunch and vibrant green color, balancing soft textures.
- ½ cup carrots (julienned): Sweetness and bright orange hues that brighten each forkful.
- ½ cup red onion (sliced): Adds mild pungency and depth of flavor.
- 1 cup red bell pepper (sliced): Bringing crispness and a pop of red to the plate.
- ½ zucchini (cut into chunks, about 1 ½ cups): Soft and mild, it soaks up the sauce beautifully.
- ½ cup frozen peas: A burst of sweet freshness that contrasts the creamy sauce.
- 1 cup cherry tomatoes (halved or quartered): Juicy and slightly tart, they add brightness throughout.
- Salt and pepper: To taste, of course, helping to bring all flavors together.
- 3 tablespoons butter: Creates a luscious base for the sauce and enhances richness.
- 3 cloves garlic (minced): Infuses the sauce with aromatic warmth.
- 3 tablespoons flour: Thickens the sauce for that perfect creamy consistency.
- 1 cup freshly grated parmesan cheese: For salty, nutty flavor that melts into the sauce.
- ½ lb. ziti: A sturdy pasta that holds up well to the sauce and vegetables.
- 2 tablespoons lemon juice: Provides a bright finishing touch that lifts all the flavors.
How to Make Pasta Primavera Recipe
Step 1: Prepare the sauce mixture
This step sets the foundation for the whole dish. Combining the chicken broth, half and half, chicken bouillon cube, soy sauce, hot sauce, and dried herbs in a large measuring cup with a spout makes it easy to add the sauce gradually later on. Measuring everything out beforehand keeps the cooking smooth and uninterrupted.
Step 2: Cook the pasta
Bring a large pot of water to a rolling boil and add half a tablespoon of salt. Cooking the ziti just until al dente is key here since it will finish cooking when combined with the sauce and vegetables. Drain the pasta once it’s perfectly tender but still has a bit of bite to it.
Step 3: Sauté the vegetables in olive oil
Start by heating olive oil over medium-high heat in a large skillet, then add broccoli, onions, carrots, and bell peppers. Cooking these for three minutes develops their natural sweetness while preserving a slight crunch. This step is where the vibrant colors and textures of the Primavera really begin to come to life.
Step 4: Add the zucchini, peas, and tomatoes
Next, stir in the zucchini chunks, peas, and cherry tomatoes. Season with salt and pepper, then cook for another 2 to 3 minutes. This quick sauté softens the delicate vegetables just enough and melds all the flavors beautifully. Once cooked, set the vegetables aside to keep them fresh and ready for the final toss.
Step 5: Create the creamy sauce base
In the same skillet, melt butter over medium heat and add minced garlic for a fragrant start. Sprinkle in the flour, stirring continuously for two minutes to cook out the raw flavor and create a roux. This careful step ensures your sauce will be silky-smooth and thick.
Step 6: Slowly incorporate the sauce mixture
Add the prepared sauce mixture from step 1 in small splashes, stirring constantly to avoid lumps. Bring it to a boil, then reduce the heat to a simmer. This gradual method helps the sauce develop a luscious texture that will cling beautifully to the pasta and vegetables.
Step 7: Add parmesan and lemon juice
Lower the heat to keep the sauce warm but not boiling, then gradually sprinkle in the freshly grated parmesan until melted totally into the sauce. Stir in the lemon juice last to add a refreshing brightness that counterbalances the richness perfectly.
Step 8: Combine pasta, sauce, and vegetables
Return the drained pasta to the skillet, tossing to coat it evenly in the creamy sauce. Add the sautéed vegetables back in and gently mix everything together until heated through. This harmonious blend is what makes the Pasta Primavera Recipe such a satisfying and comforting meal.
Step 9: Final touches and serving
Remove the skillet from the heat and add freshly cracked pepper to finish. Serve with extra lemon slices on the side for anyone who loves a little extra zing. This final presentation really makes the dish feel fresh and inviting.
How to Serve Pasta Primavera Recipe
Garnishes
Simple garnishes can elevate this Pasta Primavera Recipe effortlessly. Freshly grated parmesan adds a salty touch, chopped fresh basil or parsley enhances the herbaceous notes, and a light drizzle of good quality olive oil brings a silky sheen. A spritz of lemon or some lemon zest adds vibrancy, waking up every forkful.
Side Dishes
If you want to make the meal even more delightful, serve with a crisp green salad dressed in a tangy vinaigrette or some crusty garlic bread to soak up the luscious sauce. A light white wine, such as Pinot Grigio or Sauvignon Blanc, pairs beautifully by complementing the dish’s fresh and bright flavors.
Creative Ways to Present
For a crowd-pleasing presentation, serve the pasta primavera family-style in a large beautiful platter, allowing all those gorgeous colors to shine. Alternatively, plating in individual shallow bowls creates an intimate dining experience. You can also scoop it into hollowed-out bell peppers for a playful and visually stunning twist that everyone will admire.
Make Ahead and Storage
Storing Leftovers
The Pasta Primavera Recipe keeps well for up to three days in the refrigerator when stored in an airtight container. The vegetables may soften a bit, but the sauce holds its creamy texture nicely. Just give it a gentle stir before reheating to help everything recombine.
Freezing
Because of the cream-based sauce and fresh vegetables, freezing is not ideal for this recipe. The sauce can separate and the vegetables might become mushy upon thawing, which affects the texture and overall taste. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
To reheat, warm the pasta gently on the stovetop over low heat, adding a splash of chicken broth or half and half if the sauce seems too thick. Stir frequently until heated through to preserve the sauce’s smoothness and the pasta’s tenderness. Avoid microwaving on high heat, as it can make the sauce grainy.
FAQs
Can I use a different pasta shape for this Pasta Primavera Recipe?
Absolutely! While ziti works wonderfully because it holds the sauce well, penne, fusilli, or farfalle are excellent alternatives that also capture the sauce and veggies beautifully. Just adjust cooking times accordingly to maintain that al dente texture.
Is this recipe suitable for vegetarians?
This Pasta Primavera Recipe uses chicken broth and a bouillon cube made with chicken, so it isn’t vegetarian as written. However, swapping these for vegetable broth and vegetarian bouillon will make it fully vegetarian without losing any of the delightful flavors.
How can I make this dish vegan?
To make a vegan Pasta Primavera, replace the half and half with coconut milk or any other plant-based cream, use vegetable broth, and omit the parmesan, or use a vegan cheese alternative. Nutritional yeast can be added for that cheesy flavor without dairy.
What’s the best way to keep the vegetables crisp and vibrant?
Quick sautéing the vegetables just enough to soften but retain a slight crunch is key. Avoid overcooking, and add vegetables with different cooking times in stages as directed in the recipe. This preserves their texture and vivid colors, making the dish more appetizing.
Can I prepare parts of this recipe in advance?
Definitely! You can chop the vegetables and prepare the sauce mixture ahead of time to streamline cooking. The sauce mixture can be kept in the fridge for a day before cooking. Just sauté and assemble the dish fresh to maintain the best texture and flavor.
Final Thoughts
This Pasta Primavera Recipe is truly a celebration of fresh, wholesome ingredients coming together in a creamy, flavorful way that feels both comforting and light. Whether you’re a seasoned cook or just looking for a vibrant, tasty meal to brighten your dinner table, this recipe is a winner every time. Trust me, once you try it, you’ll find yourself coming back for seconds—and sharing it as a favorite with your loved ones.
Print
Pasta Primavera Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Pasta Primavera is a vibrant and flavorful dish featuring ziti pasta combined with a medley of fresh vegetables in a creamy, herb-infused sauce. This recipe highlights sautéed broccoli, bell peppers, carrots, zucchini, peas, and cherry tomatoes tossed in a buttery garlic sauce enriched with chicken broth, half and half, and parmesan cheese, finished with a hint of lemon juice for brightness.
Ingredients
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 teaspoon dried parsley
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon mustard powder
- 1 pinch red pepper flakes
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 cup freshly grated parmesan cheese
- 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
Pasta and Seasonings
- ½ lb. ziti pasta
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prepare Sauce Mixture: Combine chicken broth, half and half, chicken bouillon cube, soy sauce, hot sauce, dried parsley, basil, oregano, mustard powder, and red pepper flakes in a large measuring cup or bowl with a spout. Set aside for later use.
- Boil Pasta: Fill a large pot with water and bring it to a boil. Once boiling, stir in ½ tablespoon of salt. Add the ziti pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté Harder Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add broccoli florets, red onion slices, julienned carrots, and red bell pepper slices. Cook for about 3 minutes until they begin to soften.
- Add Softer Vegetables: Add zucchini chunks, frozen peas, and cherry tomatoes to the skillet. Season vegetables with salt and pepper to taste. Cook for an additional 2-3 minutes, then remove the vegetable mixture from the skillet and set aside.
- Create Roux: In the same skillet, reduce heat to medium and add butter and minced garlic. Cook briefly until garlic is fragrant, then sprinkle in the flour. Stir constantly for 2 minutes to form a roux, cooking out the raw flour taste.
- Add Sauce: Slowly add the prepared sauce mixture to the roux in small splashes while stirring continuously to prevent lumps. Bring the mixture to a boil, then reduce heat to simmer.
- Incorporate Cheese and Lemon: Lower the heat to low and gradually sprinkle in the freshly grated parmesan cheese, stirring until fully melted and incorporated. Stir in the lemon juice to brighten the sauce.
- Combine Pasta and Vegetables: Add the drained ziti pasta to the skillet, stirring to coat it in the sauce. Return the sautéed vegetables to the skillet and mix gently to combine and warm through.
- Final Touch and Serve: Remove from heat. Serve the Pasta Primavera with freshly cracked black pepper and lemon slices on the side for extra zest.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken bouillon cube or use a vegetable-based cube.
- Adjust the hot sauce and red pepper flakes to control the spice level according to your preference.
- Ensure not to overcook the pasta; al dente texture works best for this dish.
- Freshly grated parmesan cheese delivers better texture and flavor than pre-grated varieties.
- Feel free to swap or add other seasonal vegetables, such as asparagus or snap peas, for variety.
