Description
Pasta Primavera is a vibrant, vegetable-packed Italian-American classic featuring tender ziti pasta tossed with a savory creamy sauce infused with fresh herbs, garlic, and Parmesan cheese. Bursting with colorful sautéed broccoli, carrots, bell peppers, zucchini, peas, and cherry tomatoes, this dish offers a delightful balance of flavors and textures, perfect for a quick, satisfying weeknight meal.
Ingredients
Scale
Sauce Mixture
- 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 (equal to 1 ½ cups)
- ½ cup frozen peas
- 1 cup cherry tomatoes, halved or quartered
- Salt and pepper to taste
Roux and Additional Ingredients
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 cup freshly grated Parmesan cheese
- ½ lb. (about 8 ounces) ziti pasta
- 2 tablespoons lemon juice
Instructions
- Prep the Sauce: In a large measuring cup, combine chicken broth, half and half, chicken bouillon cube, soy sauce, hot sauce, dried parsley, basil, oregano, mustard powder, and red pepper flakes. Stir well and set aside while you prepare the other components.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti pasta and cook until al dente according to package instructions (usually about 8-10 minutes). Drain the pasta and set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add broccoli, red onion, carrots, and red bell pepper, sautéing for 2 to 3 minutes until slightly tender but still crisp. Add zucchini, frozen peas, and cherry tomatoes. Season with salt and pepper. Continue cooking until vegetables are bright and crisp-tender, about 3-4 minutes. Remove vegetables from skillet and set aside.
- Make the Roux: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Stir in flour and cook for 2 minutes while stirring continuously to form a smooth roux.
- Make the Sauce: Gradually whisk the prepared sauce mixture into the roux in the skillet. Continue whisking and simmer the mixture until it thickens to a creamy consistency, approximately 4-5 minutes. Gradually stir in freshly grated Parmesan cheese until fully incorporated. Add lemon juice and stir to combine.
- Combine Pasta and Veggies: Add the cooked pasta to the sauce, tossing gently to coat the noodles evenly. Gently fold in the sautéed vegetables, mixing until everything is well combined and heated through.
- Serve: Finish with freshly cracked black pepper to taste. Serve immediately with optional lemon wedges on the side for extra brightness.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and use vegetarian-friendly bouillon.
- Use freshly grated Parmesan for best flavor and meltability.
- Do not overcook the vegetables; they should remain crisp-tender to provide pleasant texture.
- Adjust the amount of hot sauce and red pepper flakes according to your heat preference.
- Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
