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
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
- 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.
