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Pasta Primavera Recipe

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4.2 from 15 reviews

Pasta Primavera is a vibrant and delicious Italian-inspired dish featuring tender ziti pasta tossed with a medley of sautéed fresh vegetables in a creamy, flavorful sauce enriched with parmesan cheese and a hint of lemon. Perfect for a hearty yet fresh meal, this recipe combines the goodness of broccoli, carrots, bell peppers, zucchini, peas, and cherry tomatoes for a colorful and satisfying dinner enjoyed by the whole family.

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

  • 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)

Other Ingredients

  • 2 tablespoons olive oil
  • 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

  1. Prepare the sauce mixture: In a large measuring cup with a spout, combine the chicken broth, half and half, crumbled chicken bouillon cube, soy sauce, hot sauce, dried parsley, basil, oregano, mustard powder, and a pinch of red pepper flakes. Stir well and set aside.
  2. Boil the pasta: Bring a large pot of water to a boil. Once boiling, add ½ tablespoon of salt and stir. Cook the ziti pasta according to package directions until al dente, then drain and set aside.
  3. Sauté the primary vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the broccoli florets, sliced red onions, julienned carrots, and sliced red bell peppers. Cook for about 3 minutes, stirring occasionally, until they begin to soften.
  4. Add remaining vegetables: To the skillet, add the zucchini chunks, frozen peas, and halved cherry tomatoes. Season the vegetables with salt and pepper to taste. Cook for an additional 2-3 minutes until the vegetables are tender but still crisp. Remove the vegetables from the skillet and set aside.
  5. Create the roux: In the same skillet, reduce heat to medium and add 3 tablespoons of butter with the minced garlic. Once the butter has melted and the garlic is fragrant, sprinkle in 3 tablespoons of flour. Stir continuously for 2 minutes to cook the flour without browning it, forming a light roux.
  6. Add the sauce mixture: Gradually pour in the prepared sauce mixture in small splashes, stirring constantly to combine and prevent lumps. Bring the mixture to a boil, then reduce heat to a simmer.
  7. Finish the sauce: Lower the heat and gradually sprinkle in the freshly grated parmesan cheese, stirring until smooth and fully incorporated. Stir in the 2 tablespoons of lemon juice to brighten the flavors.
  8. Combine pasta and vegetables: Add the drained ziti pasta to the skillet and stir well to coat with the sauce. Return the sautéed vegetables to the skillet and gently toss everything together, allowing the dish to heat through evenly.
  9. Serve: Remove the skillet from heat. Serve the pasta primavera immediately, garnished with freshly cracked black pepper and optional fresh lemon slices for extra zest.

Notes

  • Use freshly grated parmesan cheese for the best flavor and smooth texture in the sauce.
  • Do not overcook the vegetables to keep a nice crunch and vibrant color.
  • You can substitute ziti with penne or rigatoni if preferred.
  • This dish can be made vegetarian by using vegetable broth and omitting the chicken bouillon cube.
  • Adding a pinch of red pepper flakes gives a slight spicy kick but can be adjusted to taste.

Find it online: https://dishcooks.com/pasta-primavera-recipe/