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This creamy Pasta Primavera recipe is a healthy, quick, and flavorful dinner option. Packed with fresh vegetables and a rich Parmesan sauce, it’s the perfect choice for weeknight meals or special occasions. Ideal for fans of easy pasta dishes and vegetarian recipes. Creamy Pasta Primavera combines fresh vegetables with a zesty, Parmesan-infused sauce for a vibrant, easy-to-make dinner perfect for any occasion.

Ingredients

For the 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 teaspoon each: dried parsley, basil, oregano, mustard powder
1 pinch red pepper flakes

For the 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 and 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

Instructions

Prep Work

Combine all sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients for a smooth cooking process.
Bring a large pot of water to a boil. Add ½ tablespoon salt to the water once boiling.

Cook the Vegetables

Heat olive oil in a large skillet over medium-high heat.
Add broccoli, onions, carrots, and bell peppers to the skillet and cook for 3 minutes, stirring occasionally.
Add zucchini, peas, and cherry tomatoes. Season with salt and pepper and cook for an additional 2-3 minutes. Remove vegetables from the skillet and set aside.

Make the Sauce

In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
Stir in flour and cook for 2 minutes, stirring constantly to eliminate raw flour taste.
Gradually add the prepared sauce mixture in small splashes, stirring continuously to maintain a smooth consistency.
Bring the sauce to a boil, then reduce to a simmer and partially cover.

Cook the Pasta

Cook the ziti to al dente according to package instructions. Drain and set aside.

Combine and Finish

Reduce the sauce heat to low and slowly sprinkle in Parmesan cheese, stirring until fully combined.
Stir in the lemon juice.
Add the cooked pasta to the sauce and toss to coat. Return the vegetables to the skillet, mixing thoroughly to combine and heat through.
Remove from heat and serve with freshly cracked black pepper and optional lemon slices for garnish.

Why You’ll Love This Recipe

Fresh and Vibrant: Packed with colorful vegetables and a creamy, tangy sauce.
Simple and Quick: Perfect for busy weeknights without compromising flavor.
Customizable: Easily adjust the ingredients to suit your preferences or dietary needs.

Tips

Prep in Advance: Chop the vegetables and measure ingredients ahead to streamline the cooking process.
Pasta Choice: Use ziti for a classic feel, or substitute with penne, rotini, or gluten-free pasta.
Cheese Matters: Freshly grated Parmesan ensures a smooth sauce and optimal flavor.

Variations and Substitutions

Protein Boost: Add grilled chicken, shrimp, or tofu for a heartier meal.
Vegetable Swaps: Incorporate spinach, mushrooms, or asparagus for variety.
Dairy-Free Option: Replace half and half with coconut cream or a plant-based alternative.

FAQs

Can I use dried herbs instead of fresh?
Yes, this recipe uses dried herbs for convenience, but fresh herbs can be substituted if available.

Can I make this dish vegan?
Yes, use vegetable broth, coconut cream, and dairy-free cheese.

Is this recipe freezer-friendly?
It’s best enjoyed fresh, as the cream-based sauce may not reheat well after freezing.

Serving and Suggestions

Pair Pasta Primavera with a crisp side salad or garlic bread for a complete meal. For beverages, a light white wine or sparkling water infused with lemon complements the flavors perfectly.