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
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
- 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.
