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

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 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

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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.