Description
Pasta Primavera is a vibrant and comforting dish that combines al dente ziti pasta with a medley of sautéed fresh vegetables in a creamy, herb-infused sauce. This recipe features a flavorful sauce made from chicken broth, half and half, and Parmesan cheese, with fresh garlic and aromatic herbs enhancing the vibrant mix of broccoli, bell peppers, zucchini, peas, and cherry tomatoes. It’s a perfect meal to enjoy a balanced combination of vegetables and pasta, bringing a touch of spring freshness to your table.
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 and Aromatics
- 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, 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: In a large measuring cup with a spout, combine chicken broth, half and half, crumbled chicken bouillon cube, soy sauce, hot sauce, dried parsley, basil, oregano, mustard powder, and a pinch of red pepper flakes. Set this mixture aside for later use. Gather and measure all other ingredients needed for the recipe before starting the cooking process.
- Boil the pasta water: Bring a large pot of water to a rolling boil and add ½ tablespoon of salt to the water. This will season the pasta while it cooks.
- Sauté initial vegetables: Heat olive oil in a large skillet over medium-high heat. Add broccoli florets, sliced red onion, julienned carrots, and red bell pepper slices. Cook the vegetables for about 3 minutes until they start to soften but remain crisp.
- Add remaining vegetables: Stir in zucchini chunks, frozen peas, and cherry tomatoes. Season all the vegetables with salt and pepper to taste. Cook for an additional 2 to 3 minutes until the vegetables are tender but still vibrant. Remove vegetables from the skillet and set aside.
- Make the roux: In the same skillet, reduce heat to medium and add butter along with minced garlic. Once the butter melts and the garlic is fragrant, sprinkle in the flour. Stir continuously for 2 minutes to cook out the raw flour taste, forming a smooth roux base for the sauce.
- Add sauce mixture: Gradually add the previously prepared sauce mixture in small splashes to the roux while stirring continuously to avoid lumps. Bring the combined mixture to a boil, then reduce the heat to a gentle simmer to thicken the sauce.
- Cook pasta: While the sauce simmers, partially cover the pot and cook the ziti pasta according to the package instructions until al dente, usually around 9 to 11 minutes. Drain the pasta once cooked and set aside.
- Incorporate cheese and lemon: Lower the sauce heat to low and gradually sprinkle in the freshly grated Parmesan cheese while stirring until fully melted and incorporated. Stir in lemon juice to brighten the flavors.
- Combine pasta and vegetables: Add the drained ziti pasta to the sauce and stir well to coat the pasta evenly. Return the sautéed vegetable mixture to the skillet and toss everything gently to combine and heat through thoroughly.
- Serve: Remove the skillet from heat. Serve the pasta primavera warm, garnished with freshly cracked black pepper and optional fresh lemon slices for extra zest.
Notes
- Use fresh vegetables for the best flavor and texture; however, frozen peas work well in this recipe for convenience.
- Adjust the amount of hot sauce and red pepper flakes based on your preferred level of spiciness.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken bouillon cube or replace it with a vegetarian alternative.
- Freshly grated Parmesan cheese is recommended for optimal flavor and melting quality compared to pre-grated cheese.
- Be sure not to overcook the pasta; al dente texture provides the best bite and holds up well with the creamy sauce and vegetables.
