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 teaspoon dried parsley
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon mustard powder
- 1 pinch red pepper flakes
Vegetables
- 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 Sauce Mixture: Combine the chicken broth, half and half, 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. Set aside for later use.
- Boil Pasta Water: Bring a large pot of water to a boil. Once boiling, stir in ½ tablespoon of salt to season the water for cooking the pasta.
- Sauté Aromatic Vegetables: Heat the 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 to soften the vegetables but keeping some crispness.
- Add Remaining Vegetables: Incorporate the zucchini chunks, frozen peas, and halved cherry tomatoes into the skillet. Season with salt and pepper to taste. Cook for an additional 2 to 3 minutes until all vegetables are tender but still vibrant. Remove the vegetables from the skillet and set them aside.
- Make the Roux: In the same skillet, reduce heat to medium and add the butter and minced garlic. Once the butter has melted and garlic is fragrant, sprinkle in the flour. Stir continuously for about 2 minutes to cook out the raw flour taste and create a smooth roux.
- Add Sauce to Roux: Gradually pour the reserved sauce mixture into the skillet in small splashes while stirring constantly. Increase the heat to bring the sauce to a boil, then reduce it to a simmer to thicken.
- Cook Pasta: While the sauce simmers covered partially, cook the ziti pasta in the boiling salted water until al dente, following the package instructions. Drain the pasta thoroughly once cooked.
- Finish Sauce: Lower the heat of the sauce to low and slowly sprinkle in the freshly grated parmesan cheese, stirring continuously until smoothly incorporated. Stir in the lemon juice for brightness and adjust seasoning if needed.
- Toss Pasta and Vegetables: Add the drained pasta to the sauce and stir to combine evenly. Return the cooked vegetables to the skillet and gently toss everything to mix and heat through thoroughly.
- Serve: Remove the skillet from heat. Serve the Pasta Primavera hot, garnished with freshly cracked black pepper and fresh lemon slices if desired.
Notes
- You can substitute ziti with other pasta types like penne or rigatoni based on preference.
- For a vegetarian version, replace chicken broth and bouillon cube with vegetable broth.
- Adjust the amount of hot sauce and red pepper flakes to control the heat level.
- Make sure not to overcook the vegetables; they should retain some crunch for the best texture.
- Using fresh parmesan cheese will enhance the flavor of the sauce significantly compared to pre-grated cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
