Creamy Fresh Pasta Primavera (Print Version)
# Ingredients:
→ Herb Cream Sauce
01 -
1 1/4 cups chicken broth
02 -
1 1/4 cups half and half
03 -
1/2 chicken bouillon cube
04 -
1 teaspoon soy sauce
05 -
1 teaspoon hot sauce
06 -
3/4 teaspoon each: dried parsley, basil, oregano, mustard powder
07 -
1 pinch red pepper flakes
08 -
3 tablespoons butter
09 -
3 cloves garlic, minced
10 -
3 tablespoons flour
11 -
1 cup freshly grated parmesan cheese
12 -
2 tablespoons lemon juice
→ Vegetables
13 -
2 cups broccoli florets, bite-sized
14 -
1/2 cup carrots, julienned
15 -
1/2 cup red onion, sliced
16 -
1 cup red bell pepper, sliced
17 -
1 1/2 cups zucchini chunks
18 -
1/2 cup frozen peas
19 -
1 cup cherry tomatoes, halved
20 -
2 tablespoons olive oil
21 -
Salt and pepper to taste
→ Pasta
22 -
1/2 pound ziti pasta
23 -
1/2 tablespoon salt for pasta water
# Instructions:
01 -
Mix chicken broth, half and half, bouillon, soy sauce, hot sauce, and all the dried herbs in a large measuring cup. Set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Cook broccoli, onions, carrots, and peppers for 3 minutes. Add zucchini, peas, and tomatoes, season with salt and pepper, and cook 2-3 more minutes. Remove to a plate.
03 -
In the same skillet, melt butter and cook garlic. Stir in flour and cook for 2 minutes. Slowly add your sauce mixture while stirring. Bring to a boil, then reduce to a simmer.
04 -
While sauce simmers, cook pasta in salted water until al dente. Drain when done.
05 -
Turn heat to low and slowly stir in parmesan cheese until smooth. Add lemon juice.
06 -
Stir in pasta and vegetables. Toss until everything is hot and well-coated. Serve with fresh pepper and lemon slices.
# Notes:
01 -
Works with any mix of vegetables - try asparagus, cauliflower, mushrooms, or spinach.
02 -
Use freshly grated parmesan for the best melting and flavor.
03 -
The hot sauce adds flavor without making it spicy.