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Pasta Primavera Recipe

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Pasta Primavera is a vibrant, vegetable-packed pasta dish featuring a creamy parmesan sauce infused with garlic, herbs, and a hint of lemon. This recipe combines fresh broccoli, carrots, bell peppers, zucchini, peas, and cherry tomatoes for a colorful and flavorful meal perfect for a comforting yet healthy dinner.

Ingredients

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 & 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)
  • 3 cloves garlic (minced)

Other Ingredients

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup freshly grated parmesan cheese
  • ½ lb. ziti pasta
  • 2 tablespoons lemon juice

Instructions

  1. Prepare Sauce Mixture: Combine chicken broth, half and half, crumbled chicken bouillon cube, soy sauce, hot sauce, dried parsley, basil, oregano, mustard powder, and red pepper flakes in a large measuring cup with a spout and set aside.
  2. Boil Pasta Water: Bring a large pot of water to a rolling boil. Once boiling, stir in ½ tablespoon of salt to season the water.
  3. Sauté Initial Vegetables: Heat olive oil in a large skillet over medium-high heat. Add broccoli florets, sliced red onion, julienned carrots, and sliced red bell pepper. Cook for about 3 minutes to slightly soften.
  4. Add Remaining Vegetables: Stir in zucchini chunks, frozen peas, and cherry tomatoes. Season the vegetables with salt and pepper. Continue cooking for 2 to 3 more minutes until vegetables are tender-crisp. Remove the vegetables from the skillet and set aside.
  5. Make Roux: In the same skillet over medium heat, add butter and minced garlic. Once the butter has melted and garlic is fragrant, sprinkle in flour. Stir continuously for about 2 minutes to cook off the raw flour taste and create a smooth roux.
  6. Add Sauce Liquids: Gradually pour in the sauce mixture from step 1 in small splashes while stirring continuously to avoid lumps. Bring this mixture to a boil, then reduce heat to a simmer.
  7. Cook Pasta: While sauce simmers, partially cover the skillet and cook the ziti pasta in the boiling salted water according to package instructions until al dente. Drain the pasta once cooked.
  8. Finish Sauce: Reduce the heat to low. Gradually sprinkle freshly grated parmesan cheese into the sauce, stirring until fully combined and smooth. Stir in lemon juice to brighten the flavors.
  9. Combine Pasta and Vegetables: Add the drained pasta to the sauce and stir to coat evenly. Return the sautéed vegetables to the skillet and toss everything together until heated through.
  10. Serve: Remove the skillet from heat. Serve the Pasta Primavera immediately, garnished with freshly cracked black pepper and fresh lemon slices for an extra touch of freshness.

Notes

  • For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken bouillon cube or use a vegetarian alternative.
  • Adjust the amount of hot sauce and red pepper flakes according to your preferred spice level.
  • Freshly grated parmesan cheese provides the best flavor and texture; avoid pre-grated varieties if possible.
  • Timely cooking of the vegetables preserves their color and crunch, enhancing the dish’s appeal.
  • This recipe works well with other pasta shapes such as penne or rigatoni.

Find it online: http://bitezly.com/pasta-primavera-recipe/