Description

Ever wondered how to turn a handful of fresh veggies and pasta into a colorful, restaurant-worthy dish in under 30 minutes? Say hello to Pasta Primavera, a vibrant, veggie-packed meal that’s as delicious as it is easy to make! This classic Italian-American dish is all about celebrating fresh ingredients with a creamy, flavorful sauce that’s light yet satisfying.

Ingredients

Sauce

Chicken Broth (1 ¼ cups): Adds depth and savory flavor to the sauce without being too heavy.
Half and Half (1 ¼ cups): Creates a creamy texture while keeping the sauce light. It’s a mix of milk and cream for balance.
Chicken Bouillon Cube (½ cube): Boosts the savory, umami flavor of the sauce.
Soy Sauce (1 teaspoon): Adds a subtle salty, umami kick to enhance the overall taste.
Hot Sauce (1 teaspoon): Brings a gentle heat to wake up the flavors without being spicy.
Dried Herbs (¾ teaspoon each: parsley, basil, oregano, mustard powder): These herbs give the sauce an Italian flair and earthy warmth.
Red Pepper Flakes (1 pinch): Adds a tiny bit of heat for complexity.

Vegetables and Pasta

Olive Oil (2 tablespoons): Used to sauté the veggies, adding a rich, smooth flavor.
Broccoli Florets (2 cups, bite-sized): Adds crunch and vibrant green color, plus it’s packed with vitamins.
Carrots (½ cup, julienned): Brings sweetness and a pop of orange.
Red Onion (½ cup, sliced): Adds a mild, sweet flavor when cooked.
Red Bell Pepper (1 cup, sliced): Contributes sweetness and bright color.
Zucchini (½, cut into chunks, about 1 ½ cups): Adds a soft texture and mild flavor.
Frozen Peas (½ cup): Brings a burst of sweetness and green goodness.
Cherry Tomatoes (1 cup, halved or quartered): Adds juicy freshness and a touch of tang.
Butter (3 tablespoons): Creates a rich base for the sauce.
Garlic (3 cloves, minced): Infuses the dish with aromatic, savory flavor.
Flour (3 tablespoons): Thickens the sauce for a creamy consistency.
Parmesan Cheese (1 cup, freshly grated): Adds nutty, cheesy goodness that ties everything together.
Ziti (½ lb.): A sturdy pasta that holds up well to the sauce and veggies. You can use other short pastas like penne or rigatoni.
Lemon Juice (2 tablespoons): Brightens the dish with a fresh, tangy finish.
Salt and Pepper: Enhances all the flavors.

Substitutions and Variations

Vegetables: Swap in asparagus, mushrooms, or green beans for variety. Use what’s in season or in your fridge!
Pasta: Try penne, farfalle, or fusilli. Gluten-free pasta works great, too.
Cheese: Pecorino Romano or grated Asiago can replace Parmesan for a different cheesy flavor.
Cream: Use heavy cream for a richer sauce or whole milk for a lighter one. For dairy-free, try coconut milk and vegan Parmesan.
Protein: Add cooked chicken, shrimp, or tofu for extra heartiness.
Broth: Use vegetable broth for a vegetarian version.

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Instructions

Prep the Sauce Base:
- In a large measuring cup with a spout, combine the 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.
- Tip: Prepping the sauce ingredients first saves time during cooking.
Boil Water for Pasta:
- Bring a large pot of water to a boil. Once boiling, add ½ tablespoon of salt to flavor the pasta.
- Tip: Don’t cook the pasta yet—wait until step 6 so it’s ready at the right time.
Sauté the Vegetables:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add broccoli, red onion, carrots, and red bell pepper. Cook for 3 minutes, stirring occasionally, until they soften slightly but stay crisp.
- Add zucchini, peas, and cherry tomatoes. Season with salt and pepper to taste. Cook for 2–3 more minutes, then remove the veggies to a plate and set aside.
- Tip: Don’t overcook the veggies—they should be tender-crisp to keep their vibrant colors and textures.
Make the Sauce:
- In the same skillet, melt 3 tablespoons of butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle in 3 tablespoons of flour and stir continuously for 2 minutes to form a roux (a thick paste).
- Slowly pour in the sauce mixture from step 1, stirring constantly to avoid lumps. Bring to a boil, then reduce to a simmer. Let it cook for 3–4 minutes, stirring occasionally, until slightly thickened.
- Tip: Add the sauce in small splashes to keep the mixture smooth.
Cook the Pasta:
- While the sauce simmers, add ½ lb. of ziti to the boiling water. Cook according to package instructions until al dente (usually 8–10 minutes). Drain and set aside.
- Tip: Al dente pasta holds up better in the sauce, so don’t overcook it.
Combine the Sauce and Cheese:
- Reduce the sauce to low heat. Gradually sprinkle in 1 cup of freshly grated Parmesan cheese, stirring until melted and smooth.
- Stir in 2 tablespoons of lemon juice for a bright, fresh flavor.
- Tip: Freshly grated Parmesan melts better than pre-shredded, which can be grainy.
Assemble the Dish:
- Add the drained pasta to the sauce and stir to coat evenly.
- Return the sautéed vegetables to the skillet. Toss everything together gently to combine and heat through for 1–2 minutes.
- Tip: If the sauce gets too thick, add a splash of chicken broth or pasta water to loosen it.
Serve:
- Remove from heat and serve immediately. Garnish with freshly cracked pepper and lemon slices for extra flair.
- Tip: A sprinkle of extra Parmesan on top never hurts!