Creamy Pasta Primavera with Spring Vegetables
Make a vibrant and Creamy Pasta Primavera! This easy recipe features pasta tossed with a medley of fresh vegetables in a unique, flavorful Parmesan cream sauce.
Ingredients
(Based on 1x column)
Sauce Base Mixture:
- ▢ 1 ¼ cups chicken broth (or vegetable broth)
- ▢ 1 ¼ cups half-and-half
- ▢ ½ chicken bouillon cube (or vegetable bouillon)
- ▢ 1 teaspoon soy sauce
- ▢ 1 teaspoon hot sauce (e.g., Frank’s RedHot or Tabasco)
- ▢ ¾ teaspoons EACH: dried parsley, dried basil, dried oregano
- ▢ ¾ teaspoon mustard powder
- ▢ 1 pinch red pepper flakes (optional)
Vegetables and Pasta:
- ▢ ½ lb. ziti pasta (or other shape, approx. 2-2.5 cups dry)
- ▢ 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/pepper, to taste
- ▢ 3 tablespoons butter
- ▢ 3 cloves garlic, minced
- ▢ 3 tablespoons all-purpose flour
- ▢ 1 cup freshly grated parmesan cheese
- ▢ 2 tablespoons fresh lemon juice
Garnish (Optional):
- ▢ Freshly cracked black pepper
- ▢ Fresh lemon slices
- ▢ Fresh chopped parsley or basil
Instructions
1. Prepare Sauce Base & Prep Ingredients:
- In a large measuring cup (ideally with a spout) or a medium bowl, combine all the Sauce Base ingredients: chicken broth, half-and-half, crumbled bouillon cube, soy sauce, hot sauce, dried parsley, basil, oregano, mustard powder, and optional red pepper flakes. Whisk well to combine and help dissolve the bouillon. Set aside.
- Measure out all remaining vegetable and pasta ingredients. Chop/slice vegetables as needed. Mince garlic. Grate Parmesan. This dish comes together quickly once you start cooking.
2. Cook Pasta:
- Begin boiling a large pot of well-salted water for the pasta.
- Once boiling, add the ziti (or your chosen pasta). Cook according to package directions until al dente (tender but still firm).
- Important: Reserve about 1 cup of the starchy pasta water before draining. Drain the pasta well and set aside.
3. Sauté Vegetables:
- While pasta cooks, heat the 2 tablespoons of olive oil in a large skillet or high-sided pan over medium-high heat.
- Add the broccoli florets, julienned carrots, sliced red onion, and sliced red bell pepper to the hot oil. Cook for 3 minutes, stirring occasionally.
- Add the chunked zucchini, frozen peas, and halved/quartered cherry tomatoes to the skillet.
- Season the vegetables generously with salt and pepper. Continue to cook for another 2-3 minutes, stirring, until vegetables are tender-crisp.
- Remove all the vegetables from the skillet and set aside on a plate.
4. Make the Creamy Sauce:
- Reduce the heat under the same skillet to medium. Add the 3 tablespoons of butter.
- Once the butter is melted, add the minced garlic and cook until fragrant, about 30-60 seconds, stirring constantly.
- Sprinkle the 3 tablespoons of all-purpose flour over the butter and garlic. Stir continuously and cook for 1-2 minutes to cook out the raw flour taste (this creates a roux).
- Gradually pour the prepared Sauce Base mixture (from step 1) into the skillet in small splashes, whisking constantly and vigorously to prevent lumps.
- Bring the sauce to a boil, then immediately reduce the heat to maintain a gentle simmer. Cover the pan partially and let the sauce simmer and thicken slightly while the pasta finishes cooking (if it isn’t already done).
5. Finish Sauce and Combine:
- Once pasta is cooked and drained (and pasta water reserved!), reduce the heat under the sauce to low.
- Gradually sprinkle in the 1 cup of freshly grated Parmesan cheese, stirring or whisking until it melts smoothly into the sauce.
- Stir in the 2 tablespoons of fresh lemon juice. Taste the sauce and adjust salt and pepper if needed.
6. Toss Everything Together:
- Add the drained cooked pasta to the skillet with the creamy sauce. Stir well to coat the pasta.
- Add the cooked vegetables back into the skillet.
- Toss everything gently to combine and allow the vegetables to heat through, about 1-2 minutes. If the sauce seems too thick, add a splash or two of the reserved starchy pasta water to reach your desired consistency.
7. Serve:
- Remove the skillet from the heat.
- Serve the Creamy Pasta Primavera immediately in bowls or on plates.
- Garnish with freshly cracked black pepper, additional grated Parmesan, fresh chopped parsley or basil, and fresh lemon slices, if desired. Enjoy!