Description
Pasta Primavera is a vibrant and flavorful Italian-American dish featuring tender ziti pasta tossed with a medley of sautéed fresh vegetables in a creamy parmesan sauce, enhanced with herbs and a touch of lemon for brightness. Perfect for a wholesome, comforting meal that highlights colorful vegetables and rich flavors.
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 Seasoning
- 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, approx. 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 red pepper flakes. Set this mixture aside. Measure out all remaining ingredients before starting to cook.
- Boil the pasta water: Bring a large pot of water to a rolling boil. Once boiling, stir in ½ tablespoon of salt to season the water.
- Sauté the firmer vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add broccoli florets, sliced red onion, julienned carrots, and red bell peppers. Cook 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 with salt and pepper to taste and cook for an additional 2 to 3 minutes until vegetables are tender-crisp. Remove the mixture from the skillet and set aside.
- Make the roux: In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and cook briefly until fragrant. Stir in 3 tablespoons of flour and stir continuously for about 2 minutes to form a smooth roux, which will thicken the sauce.
- Add sauce mixture: Gradually add the prepared sauce liquid in small splashes to the roux, stirring continuously to prevent lumps. Bring this mixture to a boil, then reduce heat to a simmer to thicken the sauce nicely.
- Cook pasta: While the sauce simmers, partially cover the skillet. In the boiling salted water, cook the ziti pasta according to package instructions until al dente. Drain and set aside.
- Finish the sauce: Reduce the skillet heat to low. Gradually sprinkle in the freshly grated parmesan cheese, stirring continuously until fully combined and the sauce is creamy. Stir in 2 tablespoons of fresh lemon juice for a bright finish.
- Combine pasta and vegetables: Add the drained pasta to the skillet and stir to coat well with the sauce. Return the cooked vegetable mixture back into the skillet and toss gently to combine and warm through evenly.
- Serve: Remove the skillet from heat. Serve the Pasta Primavera hot with freshly cracked black pepper and optional fresh lemon slices for garnish.
Notes
- For a vegetarian version, replace chicken broth and bouillon cube with vegetable broth and bouillon.
- Adjust hot sauce and red pepper flakes according to spice preference.
- Ensure not to overcook vegetables to maintain their crunch and vibrant color.
- Pasta can be substituted with penne or rigatoni if ziti is unavailable.
- Freshly grated parmesan cheese provides the best flavor and melting texture over pre-grated options.
