If you’re craving a fresh, vibrant dinner that bursts with color and flavor, this Pasta Primavera Recipe is about to become your new go-to. It’s the perfect harmony of tender pasta, crisp garden vegetables, and a luscious, creamy sauce with just the right hint of tang and spice. Trust me, each bite is like a celebration on your plate, and once you try this dish, you’ll understand why it’s a classic that continues to win hearts and appetites alike.
Ingredients You’ll Need
The magic of this Pasta Primavera Recipe lies in its simple yet essential ingredients. Every element brings something special to the table: from the fresh crunch of vegetables to the richness of the parmesan-infused sauce, it’s a symphony of textures and tastes that comes together effortlessly.
- 1 ¼ cups chicken broth: Adds a savory depth to the creamy sauce without overpowering the vegetables.
- 1 ¼ cups half and half: Creates a rich, smooth base for the sauce that’s not too heavy.
- ½ chicken bouillon cube: Enhances the broth’s flavor for a more robust sauce.
- 1 teaspoon soy sauce: Brings a subtle umami kick to the dish.
- 1 teaspoon hot sauce: Offers a gentle warmth that brightens the flavor profile.
- ¾ teaspoons each dried parsley, basil, oregano, mustard powder: A blend of herbs and spice that adds complexity and a touch of earthiness.
- 1 pinch red pepper flakes: Delivers just enough heat to keep things interesting.
- 2 tablespoons olive oil: Perfect for sautéing vegetables to tender-crisp perfection.
- 2 cups broccoli florets: Provides a fresh, green crunch with a burst of nutrition.
- ½ cup carrots (julienned): Adds sweetness and a lovely pop of color.
- ½ cup red onion (sliced): Gives a mild pungency that balances the sweetness of the other veggies.
- 1 cup red bell pepper (sliced): Brings vibrant color and a subtle sweetness.
- ½ zucchini (cut into chunks, equal to 1 ½ cups): Softens during cooking and absorbs the flavors beautifully.
- ½ cup frozen peas: Adds a touch of sweetness and bursts of texture.
- 1 cup cherry tomatoes (halved or quartered): Juicy and bright, they give the dish freshness and slight acidity.
- Salt and pepper (to taste): Essential seasonings to bring out all the natural flavors.
- 3 tablespoons butter: Invites creaminess and richness into the sauce.
- 3 cloves garlic (minced): Infuses the dish with its irresistible, aromatic flavor.
- 3 tablespoons flour: Helps thicken the sauce to the perfect consistency.
- 1 cup freshly grated parmesan cheese: The ultimate finishing touch that lends a nutty, savory finish.
- ½ lb. ziti: A sturdy pasta shape that holds the sauce beautifully.
- 2 tablespoons lemon juice: Adds a bright, zesty lift that cuts through the richness.
How to Make Pasta Primavera Recipe
Step 1: Prepare the Sauce Base
Start by combining the chicken broth, half and half, bouillon cube, soy sauce, hot sauce, and dried herbs in a large measuring cup or bowl with a spout. This mixture forms the heart of your sauce, layering savory, creamy, and herbaceous notes that will coat your pasta and vegetables beautifully.
Step 2: Bring the Pasta Water to a Boil
Fill a large pot with water and bring it to a vigorous boil, then stir in half a tablespoon of salt. Salting the water seasons your pasta from within and enhances the overall flavor of the dish.
Step 3: Sauté the Hardier Vegetables
Heat olive oil in a large skillet over medium-high heat. Toss in the broccoli, onions, carrots, and bell peppers. Cook these for about three minutes until they’re tender but still crisp—these veggies form the backbone of your Primavera’s fresh texture and vibrant colors.
Step 4: Add Softer Vegetables and Season
To the skillet, add zucchini chunks, peas, and cherry tomatoes. Season with salt and pepper, then cook for an additional 2-3 minutes. The tomatoes will soften just enough to release their juicy brightness, blending wonderfully with the other veggies. Once done, remove all the sautéed vegetables from the skillet and set them aside for later.
Step 5: Create the Roux
In the same skillet over medium heat, melt the butter and add the minced garlic. Stir in the flour and keep stirring continuously for two minutes to cook out the raw flour taste. This roux is the foundation of your creamy sauce, thickening it while imparting a nice, nutty flavor.
Step 6: Make the Sauce
Slowly add the sauce mixture you prepared in step 1 in small splashes, stirring constantly to avoid lumps. Once it’s all incorporated, bring the sauce to a boil, then reduce to a gentle simmer. This is where all the flavors meld and the sauce thickens to a beautiful, velvety texture.
Step 7: Cook the Pasta
While your sauce is gently bubbling, partially cover the skillet and cook the ziti in the boiling water until it is al dente, following the package directions. Once cooked, drain the pasta well, but don’t rinse—it’s important for the sauce to cling tightly.
Step 8: Finish the Sauce
Turn the heat to low and slowly sprinkle the grated parmesan cheese into the sauce, stirring until it’s fully melted and the sauce is silky smooth. Stir in the lemon juice right at the end to add a refreshing citrus brightness that lifts the whole dish.
Step 9: Combine Pasta and Vegetables
Add the drained pasta to the sauce and stir to coat every piece. Then, fold the sautéed vegetables back into the skillet. Toss everything gently to combine and heat through, letting those fresh colors and flavors shine.
Step 10: Serve and Enjoy
Remove from heat and serve immediately with freshly cracked black pepper and lemon slices for an extra pop of freshness. This Pasta Primavera Recipe is a stunning, wholesome meal that looks as good as it tastes.
How to Serve Pasta Primavera Recipe
Garnishes
Fresh herbs like basil or parsley are a wonderful garnish to brighten up this dish. A sprinkle of extra parmesan or a twist of freshly ground black pepper adds depth and visual appeal. For a little heat, some red pepper flakes on top work wonders.
Side Dishes
This pasta pairs beautifully with lighter sides like a crisp green salad with a tangy vinaigrette. Garlic bread or a warm baguette is perfect for mopping up any extra delicious sauce. Roasted asparagus or grilled chicken also make great accompaniments if you want a heartier meal.
Creative Ways to Present
For a fun twist, serve your Pasta Primavera Recipe in individual pasta bowls to showcase all those bright veggies. Drizzle a little high-quality olive oil or a balsamic glaze over the top for extra flavor and elegance. You can even stuff hollowed bell peppers with this pasta for a stunning presentation at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pasta Primavera in an airtight container in the refrigerator for up to 3 days. The sauce and vegetables may absorb pasta moisture, so it might look a bit thicker when reheated, but the flavors remain delightful.
Freezing
Freezing this dish is not ideal since the creamy sauce can separate and the texture of the vegetables might become mushy. However, if you must freeze, place it in a well-sealed container and consume within one month. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers on the stovetop over low heat to prevent the sauce from breaking. Add a splash of chicken broth or half and half to revive creaminess as needed. Microwaving works fine too, but stir frequently for even warming and to keep the sauce smooth.
FAQs
Can I use a different pasta instead of ziti?
Absolutely! Penne, rigatoni, or even fusilli work beautifully as they have grooves and edges that capture the sauce well.
Is this recipe vegetarian friendly?
As written, this recipe uses chicken broth and bouillon, but you can easily substitute vegetable broth and vegetable bouillon to make it vegetarian without compromising flavor.
Can I use fresh herbs instead of dried?
Yes, fresh herbs can be used. Generally, use about three times the amount of fresh herbs compared to dried to maintain flavor balance.
What can I do if I want a vegan version?
Use plant-based milk and butter substitutes, replace parmesan with a vegan cheese or nutritional yeast, and switch chicken broth to vegetable broth. The dish remains wonderfully tasty and creamy.
How do I make sure the vegetables stay crisp?
Don’t overcook the vegetables; sauté them just until tender-crisp as outlined. Removing them from the pan immediately and adding back at the end helps maintain their vibrant texture.
Final Thoughts
There’s a reason why this Pasta Primavera Recipe is a beloved classic year after year. It’s an inviting, wholesome, and colorful dish that never fails to please both the eyes and the palate. Whether you’re cooking for family dinner or entertaining friends, this pasta will bring joy to your table and plenty of smiles. Give it a try—you might just find your new favorite comfort-food celebration!
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
A vibrant and creamy Pasta Primavera featuring a medley of fresh vegetables and a flavorful cheese sauce. This dish combines tender zucchini, broccoli, bell peppers, and more with a parmesan-infused sauce for a delightful, comforting pasta meal that’s perfect for any occasion.
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
- 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, equal to 1 ½ cups)
- ½ cup frozen peas
- 1 cup cherry tomatoes (halved or quartered)
Other Ingredients
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- ½ lb. ziti pasta
- ½ tablespoon salt (for pasta water)
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 with a spout. Set aside. Measure out all remaining ingredients before starting cooking.
- Boil Water for Pasta: In a large pot, bring water to a boil. Once boiling, stir in ½ tablespoon salt to season the water for cooking the pasta.
- Sauté Base Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add broccoli florets, sliced red onions, julienned carrots, and sliced red bell peppers. Cook for 3 minutes until slightly tender but still crisp.
- Add Remaining Vegetables: Add zucchini chunks, frozen peas, and cherry tomatoes to the skillet. Season with salt and pepper, then cook for an additional 2 to 3 minutes. Remove the cooked vegetables from the skillet and set aside.
- Prepare Roux: In the same skillet over medium heat, melt 3 tablespoons butter and add minced garlic. Stir in 3 tablespoons flour and cook continuously for 2 minutes to form a roux, ensuring there are no lumps.
- Add Sauce Mixture: Gradually pour the sauce mixture from step 1 in small splashes into the roux, stirring constantly. Bring the mixture to a boil, then reduce heat to a simmer to thicken the sauce.
- Cook Pasta: Partially cover the sauce skillet to keep warm. Meanwhile, add the ziti pasta to the boiling salted water and cook until al dente according to package instructions. Drain the pasta once cooked.
- Finish Sauce: Reduce heat to low and gradually sprinkle in the freshly grated parmesan cheese, stirring continuously until the cheese is fully incorporated. Stir in lemon juice to brighten the flavor.
- Combine Pasta and Vegetables: Add the drained pasta to the sauce and stir to combine thoroughly. Return the cooked vegetables to the skillet and toss everything together to heat through evenly.
- Serve: Remove from heat and serve immediately. Garnish with freshly cracked black pepper and fresh lemon slices if desired for an added burst of freshness.
Notes
- Use fresh Parmesan cheese for the best flavor and texture in the sauce.
- You can substitute ziti with penne or rigatoni if preferred.
- Adjust the amount of hot sauce and red pepper flakes to control the spice level.
- For a vegetarian option, replace chicken broth and bouillon with vegetable broth and omit or substitute Parmesan with a vegetarian-friendly cheese.
- The vegetables can be swapped based on seasonal availability.
- To save time, chop all vegetables before starting cooking.
