Name: Pasta Primavera
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian-American
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

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Why You’ll Love Pasta Primavera Recipe

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