Description
Pasta Primavera is a vibrant and flavorful Italian-inspired dish that features tender pasta tossed with a medley of sautéed fresh vegetables and a creamy, herb-infused sauce. This recipe combines a rich Parmesan cheese sauce with crisp broccoli, bell peppers, zucchini, peas, and cherry tomatoes, finished with a hint of lemon juice for brightness. Perfect for a wholesome and colorful weeknight dinner, it serves six and comes together in about 45 minutes.
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
Vegetables and Seasonings
- 2 tablespoons olive oil
- 2 cups broccoli florets (cut into bite-sized pieces)
- ½ cup julienned carrots
- ½ cup sliced red onion
- 1 cup sliced red bell pepper
- 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
Other Ingredients
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 3 tablespoons flour
- 1 cup freshly grated Parmesan cheese
- ½ lb. ziti pasta
- 2 tablespoons lemon juice
Instructions
- Prepare the 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 with a spout. Set this aside for later use.
- Boil the pasta water. Bring a large pot of water to a rolling boil and add ½ tablespoon of salt to season the water.
- Sauté the first group of vegetables. Heat olive oil in a large skillet over medium-high heat. Add broccoli florets, sliced red onions, julienned carrots, and sliced red bell pepper. Cook for about 3 minutes until vegetables start to soften.
- Add remaining vegetables. Stir in zucchini chunks, frozen peas, and cherry tomatoes. Season with salt and pepper and cook for an additional 2-3 minutes. Remove cooked vegetables from the skillet and set aside.
- Make the roux. In the same skillet, melt butter over medium heat and add minced garlic. Stir in flour, continuously stirring for about 2 minutes to cook the flour and form a roux.
- Add the sauce mixture to the roux. Gradually pour the prepared sauce mixture in small splashes while stirring constantly to prevent lumps. Bring the sauce to a boil, then reduce heat to a simmer.
- Cook the pasta. While the sauce simmers, cook the ziti pasta in the boiling salted water until al dente according to the package instructions. Once cooked, drain the pasta well.
- Finish the sauce. Lower the heat to low and gradually add the freshly grated Parmesan cheese, stirring constantly until melted and incorporated. Stir in lemon juice to brighten the flavor.
- Combine pasta, sauce, and vegetables. Add the drained pasta to the sauce and stir to combine. Return the cooked vegetables to the skillet and toss everything together to heat through and blend flavors.
- Serve and garnish. Remove from heat and serve immediately, garnished with freshly cracked black pepper and optional fresh lemon slices for extra zest.
Notes
- You can substitute ziti with other pasta shapes like penne or rigatoni.
- For a vegetarian option, use vegetable broth instead of chicken broth and omit the chicken bouillon cube or use a vegetarian alternative.
- Adjust the heat level by increasing or decreasing the amount of hot sauce and red pepper flakes according to your taste.
- Fresh herbs can be used instead of dried herbs to enhance flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
