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!