I love this recipe because it’s rich, creamy, and loaded with vegetables without feeling heavy. I like how flexible it is, since I can easily swap in whatever vegetables I have on hand. It’s also a great way I get everyone at the table excited about eating more veggies.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Sauce 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 EACH: dried parsley, basil, oregano, mustard powder 1 pinch red pepper flakes
Vegetables and Pasta 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 (equal to 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 flour 1 cup freshly grated parmesan cheese ½ lb. ziti 2 tablespoons lemon juice
Directions
I start by combining all of the sauce ingredients in a large measuring cup and setting them aside. Before cooking, I like to measure and prep all remaining ingredients so everything moves smoothly.
I bring a large pot of water to a boil for the pasta and stir in about ½ tablespoon of salt. While the water heats, I warm the olive oil in a large skillet over medium-high heat. I add the broccoli, onions, carrots, and bell peppers and cook for about 3 minutes.
Next, I add the zucchini, peas, and tomatoes, season everything with salt and pepper, and cook for another 2 to 3 minutes. I remove the vegetables from the skillet and set them aside.
In the same skillet, I melt the butter over medium heat and add the garlic. I sprinkle in the flour and stir continuously for about 2 minutes to cook out the raw flour taste. I slowly add the prepared sauce mixture in small splashes, stirring constantly, until smooth. I bring it to a boil, then reduce it to a simmer.
While the sauce simmers, I cook the pasta until al dente according to package instructions, then drain it. I reduce the sauce heat to low and gradually stir in the parmesan cheese until smooth, followed by the lemon juice.
I add the drained pasta to the sauce and stir to coat. I return the vegetables to the skillet, toss everything together, and heat through. I remove it from the heat and serve with freshly cracked pepper and lemon slices.
Servings and Timing
I make this recipe to serve 6 people. Prep time takes about 25 minutes, cook time is around 20 minutes, and total time comes to about 45 minutes.
Variations
I sometimes use penne, farfalle, or fusilli instead of ziti depending on what I have. I like swapping in vegetables such as asparagus, mushrooms, spinach, or green beans. When I want a heartier version, I add grilled chicken or shrimp.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months. I reheat gently in the microwave on low power or on the stovetop using a makeshift double boiler. I find cream sauces reheat best when warmed slowly.
FAQs
Can I make this recipe vegetarian?
I make it vegetarian by using vegetable broth instead of chicken broth.
What pasta works best for pasta primavera?
I like short pasta shapes such as ziti, penne, or farfalle because they hold the sauce well.
Can I use different vegetables?
I often use whatever vegetables I have on hand, and the recipe turns out great.
Does the hot sauce make it spicy?
I find it doesn’t add heat, just extra depth of flavor.
Can I make this ahead of time?
I prefer serving it fresh, but it can be made a day ahead and reheated gently.
Why should I grate parmesan from a block?
I find freshly grated parmesan melts better and creates a smoother sauce.
Can I use more pasta?
I sometimes increase the pasta to ¾ lb. when I want a less saucy dish.
How do I keep the sauce from becoming grainy?
I always add the cheese and lemon juice over low heat.
Can I freeze pasta primavera?
I freeze it successfully, though the sauce may be slightly less creamy when reheated.
What can I serve with pasta primavera?
I like serving it with garlic bread or a simple green salad.
Conclusion
This pasta primavera is one of my favorite comfort meals because it combines creamy sauce, tender pasta, and vibrant vegetables in one satisfying dish. I love how flexible and flavorful it is, making it perfect for both weeknight dinners and special occasions
A creamy, restaurant-style pasta primavera loaded with colorful vegetables and tossed in a rich herb-infused sauce that feels indulgent yet fresh and comforting.
Ingredients
1¼ cups chicken broth
1¼ 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
2 tablespoons olive oil
2 cups broccoli florets, bite-sized
½ cup carrots, julienned
½ cup red onion, sliced
1 cup red bell pepper, sliced
½ zucchini, cut into chunks (about 1½ cups)
½ cup frozen peas
1 cup cherry tomatoes, halved or quartered
Salt, to taste
Black pepper, to taste
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
Combine all sauce ingredients in a large measuring cup and set aside.
Bring a large pot of salted water to a boil for the pasta.
Heat olive oil in a large skillet over medium-high heat. Add broccoli, carrots, onion, and bell pepper. Cook for about 3 minutes.
Add zucchini, peas, and tomatoes. Season with salt and pepper and cook for 2–3 more minutes. Remove vegetables and set aside.
In the same skillet, melt butter over medium heat. Add garlic and cook briefly, then sprinkle in flour and stir continuously for about 2 minutes.
Slowly add the prepared sauce mixture in small splashes, stirring constantly until smooth.
Bring sauce to a boil, then reduce to a simmer.
Cook pasta until al dente according to package instructions and drain.
Reduce sauce heat to low and gradually stir in parmesan cheese until smooth, then add lemon juice.
Add cooked pasta to the sauce and toss to coat.
Return vegetables to the skillet, mix well, and heat through.
Remove from heat and serve with fresh cracked pepper and lemon slices.
Notes
Vegetables can be swapped based on what you have on hand.
Freshly grated parmesan melts best for a smooth sauce.
Add grilled chicken or shrimp for extra protein.
Reheat gently to prevent the sauce from separating.
