If you’re craving a dish that bursts with vibrant colors and fresh flavors, this Pasta Primavera Recipe is an absolute delight. Packed with crisp, tender vegetables and enveloped in a luscious, creamy sauce, it’s a perfect balance of comforting and fresh that will brighten up your dinner table. Whether you’re a devoted pasta lover or just looking for a way to enjoy more veggies in a satisfying way, this recipe delivers on both taste and texture beautifully. I’m thrilled to share why this Pasta Primavera Recipe has become a go-to in my kitchen for when I want something wholesome and impressive without fuss.
Ingredients You’ll Need
The magic behind a perfect Pasta Primavera Recipe lies in using simple, wholesome ingredients that each play a vital role in creating this fresh and creamy dish. From the medley of colorful vegetables to the tender pasta and rich parmesan, every element adds something delicious to the mix.
- Chicken broth (1 ¼ cups): Adds a savory base and depth to the sauce without overpowering the fresh vegetables.
- Half and half (1 ¼ cups): Brings creamy richness to the sauce for a luscious mouthfeel.
- Chicken bouillon cube (½): Enhances the broth’s flavor with concentrated seasoning.
- Soy sauce (1 teaspoon): Provides a subtle umami kick to round out the sauce’s complexity.
- Hot sauce (1 teaspoon): Adds a gentle touch of heat, awakening the palate nicely.
- Dried parsley, basil, oregano, mustard powder (¾ teaspoons each): These herbs and spice blend bring layers of fragrant, earthy notes and a slight tang.
- Red pepper flakes (1 pinch): For a hint of warmth that wakes up the taste buds without stealing the show.
- Olive oil (2 tablespoons): Used for sautéing vegetables, it lends a fruity, mild base fat essential for cooking.
- Broccoli florets (2 cups): Contribute a satisfying crunch and vibrant green color.
- Carrots, julienned (½ cup): Bring a slight sweetness and lovely texture contrast.
- Red onion, sliced (½ cup): Adds a mellow, sweet sharpness that balances the dish.
- Red bell pepper, sliced (1 cup): Gives bright color and a fresh, sweet flavor.
- Zucchini, cut into chunks (½): Adds a tender bite and moistness.
- Frozen peas (½ cup): Little bursts of sweetness and a pop of vibrant green.
- Cherry tomatoes, halved or quartered (1 cup): Bring juicy acidity and freshness.
- Salt and pepper (to taste): Essential seasonings that enhance every other flavor.
- Butter (3 tablespoons): Creates a silky base for the sauce and adds richness.
- Garlic, minced (3 cloves): Infuses the dish with its unmistakable aromatic charm.
- Flour (3 tablespoons): Helps thicken the sauce into a creamy consistency.
- Freshly grated parmesan cheese (1 cup): A nutty, salty finish that melts into the sauce perfectly.
- Ziti pasta (½ lb): A sturdy pasta shape that holds the sauce and veggies beautifully.
- Lemon juice (2 tablespoons): Brightens the whole dish with a fresh, citrusy finish.
How to Make Pasta Primavera Recipe
Step 1: Prepare the Sauce Mixture
First, combine the chicken broth, half and half, chicken bouillon cube, soy sauce, hot sauce, dried herbs, mustard powder, and red pepper flakes in a large measuring cup with a spout. Setting this aside now means everything is ready to go when you need it, streamlining the cooking process and letting the flavors meld while you prep the other ingredients.
Step 2: Boil the Pasta Water
Fill a large pot with water and bring it to a rolling boil. Once boiling, stir in half a tablespoon of salt. Salting the water ensures the pasta itself gets seasoned from the inside out, an important tip for elevating your pasta dishes.
Step 3: Sauté the First Batch of Vegetables
Heat olive oil in a large skillet over medium-high heat. Toss in the broccoli, onions, carrots, and red bell peppers and cook for about three minutes. This quick sauté softens them slightly while preserving their bright flavors and crunchy textures, which are key to that fresh feel Pasta Primavera delivers.
Step 4: Add Remaining Vegetables
Now add the zucchini chunks, peas, and cherry tomatoes to the skillet. Sprinkle with salt and pepper, and sauté for another two to three minutes. This layering of cooking times ensures each vegetable reaches the perfect tenderness without becoming mushy or overpowering the dish.
Step 5: Begin the Creamy Sauce Base
Remove the vegetables from the skillet and set aside. Add the butter and minced garlic to the same skillet over medium heat. Once the butter is melted and the garlic fragrant, stir in the flour continuously for two minutes. This step makes a roux, the thickening agent that will give your sauce that indulgently creamy texture.
Step 6: Add Sauce Mixture and Simmer
Gradually pour in the sauce mixture from Step 1 in small splashes while stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to a simmer to let it thicken gently. This careful stirring and simmering help develop a smooth, velvety sauce that clings to every noodle and veggie.
Step 7: Cook the Pasta
While the sauce simmers partially covered, add the ziti pasta to your boiling water and cook until al dente according to package instructions. Al dente ensures the pasta is tender yet firm to the bite, which contrasts wonderfully with the creamy sauce and vegetables.
Step 8: Finish the Sauce
Lower the heat to low and gradually stir in the freshly grated parmesan cheese until the sauce is silky and well blended. Then, add the lemon juice to brighten and balance the rich flavors, giving a fresh, zesty finish to the sauce.
Step 9: Combine Pasta and Vegetables
Drain your pasta and add it to the skillet with the sauce. Stir well to coat each piece fully. Next, toss in the sautéed vegetables and gently mix them to heat through and marry all the vibrant flavors.
Step 10: Serve and Enjoy!
Remove the skillet from heat and serve immediately. Top each plate with freshly cracked black pepper and garnish with lemon slices for a lovely presentation and an extra pop of citrus aroma that complements the Pasta Primavera Recipe perfectly.
How to Serve Pasta Primavera Recipe
Garnishes
Fresh herbs such as basil, parsley, or even a sprinkle of extra parmesan can elevate the dish. Lemon slices or a gentle drizzle of good quality olive oil also add a beautiful finishing touch and enhance the vibrant flavors already dancing in this Pasta Primavera Recipe.
Side Dishes
This dish shines alongside light, crisp salads like arugula with lemon vinaigrette or a simple green salad with walnuts and cranberries. Garlic bread or a warm, crusty baguette also pairs wonderfully, perfect for soaking up that delectable sauce.
Creative Ways to Present
For a stunning dinner party presentation, serve the pasta in individual shallow bowls topped with colorful edible flowers or microgreens. You can also plate it over a bed of fresh spinach leaves or nestle it within roasted vegetable boats for a vibrant, rustic feel that impresses your guests.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Pasta Primavera Recipe to cool completely before placing it in an airtight container. It will keep well in the refrigerator for up to 3 days, making it an excellent option for quick lunches or a ready-made dinner after a busy day.
Freezing
While this dish is best enjoyed fresh, you can freeze it if needed. Pack it into a freezer-safe container and freeze for up to one month. When ready to eat, thaw overnight in the refrigerator to maintain texture and flavor as much as possible.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, and add a splash of broth or cream if the sauce seems too thick. Avoid microwaving if possible, as it can unevenly heat and alter the pillowy texture of the sauce and pasta.
FAQs
Can I use other types of pasta for this Pasta Primavera Recipe?
Absolutely! While ziti works wonderfully because of its sturdy shape, you can use penne, rigatoni, or even farfalle. Just make sure to adjust cooking times accordingly to keep that al dente bite.
Is this recipe vegetarian-friendly?
With a small tweak, yes! Substitute the chicken broth and bouillon with vegetable broth to keep the flavor depth without any animal products, and you’ll have a delicious vegetarian version of this Pasta Primavera Recipe.
What can I substitute if I don’t have half and half?
Use a mix of whole milk and heavy cream as a 50/50 replacement, or just heavy cream for a richer sauce. For a lighter option, milk with a bit of butter melted in can work, though it may not be quite as creamy.
Can this be made vegan?
To veganize this Pasta Primavera Recipe, swap butter for a plant-based alternative, use nutritional yeast instead of parmesan cheese, and replace dairy with coconut milk or almond milk mixed with cornstarch for thickness. Also, opt for vegetable broth as mentioned earlier.
How do I make sure the vegetables stay crisp and fresh in this dish?
The key is cooking the vegetables just until tender and not overcooking them, then quickly removing them from the pan before combining with the hot sauce and pasta. This keeps that pleasant crunch and the vibrant colors intact.
Final Thoughts
This Pasta Primavera Recipe has a wonderful way of making everyday vegetables feel like a celebration on your plate. The creamy yet light sauce combined with fresh, colorful veggies and perfectly cooked pasta creates a dish that’s both comforting and refreshing. I encourage you to try this recipe soon—once you do, it just might become one of your favorite go-to meals for any season.
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
- Diet: Halal
Description
This Pasta Primavera recipe is a vibrant and colorful dish bursting with fresh vegetables, a creamy parmesan sauce, and perfectly cooked ziti. Ideal for a wholesome weeknight dinner, it combines sautéed broccoli, carrots, bell peppers, zucchini, peas, and tomatoes tossed in a flavorful herb-infused cream sauce made using chicken broth, half and half, and a medley of spices. The pasta is cooked al dente and mixed with the bright vegetables for a balanced, comforting meal that serves six people.
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 teaspoons dried parsley
- ¾ teaspoons dried basil
- ¾ teaspoons dried oregano
- ¾ teaspoons mustard powder
- 1 pinch red pepper flakes
Vegetables
- 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, approximately 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 Sauce Mixture: Combine chicken broth, half and half, crumbled 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 and set aside. Measure out all remaining ingredients before starting the cooking process to streamline cooking.
- Boil Pasta: Bring a large pot of water to a rolling boil over high heat. Add ½ tablespoon salt to the boiling water to season. Prepare to cook the ziti as per the package instructions until al dente.
- Sauté Initial Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add broccoli florets, sliced red onion, julienned carrots, and sliced red bell pepper. Cook, stirring occasionally, for about 3 minutes to soften and slightly caramelize.
- Add Remaining Vegetables: Add the chopped zucchini, frozen peas, and halved/quartered cherry tomatoes to the skillet. Season with salt and pepper to taste. Continue cooking for another 2 to 3 minutes until all vegetables are tender but still crisp. Remove vegetables from 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, about 1 minute. Sprinkle in the flour and stir continuously for 2 minutes to form a roux, ensuring no lumps form and the raw flour taste is cooked out.
- Add Sauce Base: Gradually pour the prepared sauce mixture from step 1 into the skillet in small splashes, stirring continuously to combine and thicken. Bring the sauce to a boil, then reduce heat to a low simmer to let flavors meld and sauce to thicken slightly.
- Cook Pasta: While sauce simmers, partially cover the pot of boiling salted water. Cook the ziti pasta according to package instructions until it reaches al dente texture. Drain the cooked pasta well once done.
- Finish Sauce: Lower the heat to low, and gradually add freshly grated parmesan cheese to the simmering sauce, stirring constantly until fully incorporated and creamy. Stir in the lemon juice to brighten the flavor.
- Combine Pasta and Vegetables: Add the drained pasta to the skillet with the sauce and stir well to coat the pasta evenly. Return the cooked vegetables to the pan and gently toss everything together to heat through and combine flavors.
- Serve: Remove the skillet from heat. Serve immediately garnished with freshly cracked black pepper and optional fresh lemon slices for additional brightness.
Notes
- For a vegetarian version, substitute vegetable broth and omit chicken bouillon cube.
- To make the dish gluten-free, use gluten-free pasta and a gluten-free flour blend for the roux.
- Fresh herbs can replace dried herbs for a brighter herbal note; increase quantity accordingly.
- If you prefer a spicier sauce, increase the amount of hot sauce or red pepper flakes.
- Be careful not to overcook the vegetables; they should remain slightly crisp for best texture.
- Adding a sprinkle of extra parmesan cheese on top before serving enhances the flavor.
- Leftovers can be refrigerated and gently reheated with a splash of broth or half and half to loosen the sauce.
