Pasta Primavera with Vegetables (Printable Version)
# What You’ll Need:
→ Sauce
01 -
1 ¼ cups chicken broth
02 -
1 ¼ cups half and half
03 -
½ chicken bouillon cube
04 -
1 teaspoon soy sauce
05 -
1 teaspoon hot sauce
06 -
¾ teaspoons dried parsley
07 -
¾ teaspoons dried basil
08 -
¾ teaspoons dried oregano
09 -
¾ teaspoons mustard powder
10 -
1 pinch red pepper flakes
→ Vegetables and Pasta
11 -
2 tablespoons olive oil
12 -
2 cups broccoli florets, cut into bite-sized pieces
13 -
½ cup carrots, julienned
14 -
½ cup red onion, sliced
15 -
1 cup red bell pepper, sliced
16 -
½ zucchini, cut into chunks (equal to 1 ½ cups)
17 -
½ cup frozen peas
18 -
1 cup cherry tomatoes, halved or quartered
19 -
Salt and pepper to taste
20 -
3 tablespoons butter
21 -
3 cloves garlic, minced
22 -
3 tablespoons flour
23 -
1 cup freshly grated parmesan cheese
24 -
½ lb. ziti
25 -
2 tablespoons lemon juice
# Steps to Follow:
01 -
Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out the remaining ingredients before beginning.
02 -
Begin boiling a large pot of water for the pasta. Once a boil is reached, stir in ½ tablespoon salt.
03 -
Heat olive oil in a large skillet over medium-high heat. Add the broccoli, onions, carrots, and bell peppers and cook for 3 minutes.
04 -
Add the zucchini, peas, and tomatoes. Season the vegetables with salt and pepper and cook for 2-3 minutes. Remove and set aside.
05 -
Add the butter and garlic into the same skillet over medium heat. Add the flour and stir continuously for 2 minutes.
06 -
Add the sauce mixture in small splashes while stirring continuously. Bring to a boil, then reduce to a simmer. Cover partially while cooking the pasta.
07 -
Cook the pasta to al dente according to package instructions. Drain once cooked.
08 -
Reduce the sauce heat to low and gradually sprinkle in the parmesan cheese until incorporated. Stir in the lemon juice.
09 -
Add the drained pasta to the sauce and stir to combine. Add the vegetables back into the skillet. Toss together and heat through.
10 -
Remove from heat and serve with freshly cracked pepper and fresh lemon slices.
# Additional Notes:
01 -
This recipe makes a lot of sauce, which coats the vegetables well.
02 -
You can use up to ¾ lb. pasta for a larger portion.
03 -
Feel free to use other vegetables like squash, asparagus, spinach, or mushrooms.
04 -
Use vegetable broth instead of chicken broth for a vegetarian option.
05 -
Grate cheese from a block for optimal consistency.
06 -
Add hot sauce for flavor enhancement without making it spicy.