Description

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

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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.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 7g
Sodium: 780mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 5g
Protein: 18g
Cholesterol: 65mg