Description
This vibrant Pasta Primavera recipe showcases a medley of fresh vegetables sautéed to crisp-tender perfection and tossed with tender ziti pasta in a creamy, flavorful Parmesan sauce with hints of herbs, lemon, and a touch of heat. Ready in just 35 minutes, it makes a colorful and satisfying meal for any occasion.
Ingredients
Scale
Liquid and Seasoning Mix
- 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 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
- Salt and pepper to taste
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 cup freshly grated Parmesan cheese
- ½ lb. ziti
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Instructions
- Prep the Sauce: In a large measuring cup, combine chicken broth, half and half, bouillon cube, soy sauce, hot sauce, dried parsley, basil, oregano, mustard powder, and red pepper flakes. Whisk well to dissolve the bouillon cube and blend the flavors. Set this sauce mixture aside while preparing the rest.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain well and set the cooked pasta aside.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the broccoli, red onion, carrots, and red bell pepper and sauté for 2 to 3 minutes until they begin to soften but remain crisp. Add the zucchini, frozen peas, and cherry tomatoes, then season with salt and pepper. Continue cooking until the vegetables are vibrant and crisp-tender, about 2 more minutes. Remove all the vegetables from the skillet and set aside.
- Make the Roux: In the same skillet, melt the butter over medium heat. Once melted, add the minced garlic and cook until fragrant, about 30 seconds to 1 minute. Stir in the flour and cook for 2 minutes, stirring constantly, to form a roux that will thicken the sauce.
- Make the Sauce: Slowly whisk the prepared sauce mixture into the roux in the skillet. Continue whisking and simmer the sauce until it thickens, about 4 to 5 minutes. Gradually stir in the freshly grated Parmesan cheese until melted and smooth. Finish by stirring in the lemon juice to brighten the flavors.
- Combine Pasta and Veggies: Add the cooked ziti pasta into the sauce and toss until the pasta is fully coated. Then gently fold in the sautéed vegetables, mixing until everything is evenly combined and heated through, about 1-2 minutes.
- Serve: Transfer the Pasta Primavera to serving plates. Finish with a crack of black pepper. Optionally, serve with lemon wedges on the side for an extra burst of citrus. Serve immediately for the best taste and texture.
Notes
- Use freshly grated Parmesan cheese for the best melt and flavor.
- Feel free to substitute ziti with penne or rigatoni if preferred.
- Adjust the hot sauce and red pepper flakes to control the heat level.
- For a vegetarian version, substitute the chicken broth and bouillon with vegetable broth and bouillon.
- Ensure vegetables remain crisp-tender by not overcooking during sautéing.
- This dish is best enjoyed fresh but can be refrigerated in an airtight container for up to 2 days.
- Reheat gently in a skillet with a splash of broth or water to prevent drying out.
