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This is the kind of dinner that feels as cheerful as it looks. Loads of veggies, creamy herby sauce, and piles of penne all work together for a meal folks genuinely look forward to. Whenever my garden is full or I just want everyone to relax and chat around a big table, this is what I make. The sauce hangs onto every bite, and all that crisp-tender veg means nobody leaves hungry.
This became our family favorite after my kiddo asked for extra veggies at dinner. Even my partner goes for seconds and says it reminds him of our go-to trattoria.
Vibrant Ingredients
- Lemon juice: a splash at the end makes everything pop
- Ziti or any sturdy short pasta like farfalle or penne: perfect for soaking up that sauce
- Freshly grated parmesan: melts beautifully and gives deep sharp flavor grate a fresh wedge for best results
- Flour: thickens up your sauce just enough but keeps things light
- Garlic: delivers that can't-miss aroma right from the start
- Butter: brings out shine and a lovely finish
- Salt and freshly ground black pepper: the final touch that ties everything together
- Broccoli, carrots, red onion, red bell pepper, peas, zucchini, cherry tomatoes: pick the crispest ones you can for vibrant crunch
- Olive oil: gives your veggies gorgeous color while cooking
- Red pepper flakes: a pinch adds just enough warmth
- Dried basil, oregano, parsley, and mustard powder: all work together to build flavor
- Soy sauce and hot sauce: unexpected but totally brings depth, not much heat
- Chicken bouillon: for that big-savory boost
- Half and half: what makes your sauce so smooth and just a little rich
- Chicken broth: deepens the flavor in a lovely way
Simple Step Instructions
- Dig In and Serve:
- Scoop everything into bowls while it's still hot. Crank fresh black pepper over the top. A little lemon wedge on the side wouldn't hurt. Enjoy every bite.
- Mix It All Together:
- Dump the cooked noodles in with the warm sauce, then fold the veggies back in. Toss so it's all evenly coated and warmed through. Taste and see if you want another pinch of salt.
- Finish with Cheese and Lemon:
- Dial heat to low and toss in the parmesan a bit at a time, stirring while it melts down. Right at the end, add your lemon juice to perk everything up.
- Make the Cream Sauce:
- Slowly pour in your premixed sauce, whisking after every bit so you don't get lumps. Crank up the heat until it starts bubbling gently, then turn it down so it simmers nice and easy. You're just looking for a creamy consistency.
- Start the Roux:
- Drop butter and garlic into the pan on medium. Let that perfume fill your kitchen—just half a minute. Sprinkle in flour and stir nonstop for two minutes. It gets rid of any raw taste and thickens up the base.
- Add Softer Veggies:
- Drop zucchini, peas, and halved cherry tomatoes into the skillet. Sprinkle with pepper and salt. Let them sizzle for a couple of minutes until they're vibrant but still snappy. Move them off to a plate—you want to keep that color.
- Sauté the First Veggies:
- Swirl olive oil in a wide, heavy pan on medium-high heat. When it's shimmering, toss in broccoli, red onion, carrots, and red bell pepper. Keep things moving for three minutes so they just start to get golden on the edges.
- Boil the Pasta:
- Bring a gigantic pot of water up to a proper boil. Get generous with the salt. Add your pasta, and cook until it's just got a little chew left. Drain—don't rinse—so the sauce sticks.
- Prep the Sauce Stuff:
- Grab a big measuring cup and mix broth, half and half, bouillon, soy sauce, hot sauce, and all the dried herbs together. Keep it ready for the next steps.
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Fresh parmesan is the secret sauce here. I'll never forget grating it at the table while my parents watched. My dad swore it was better than anything we'd ordered out.
How to Store Leftovers
Tuck any extra pasta into airtight containers and chill for up to three days. If freezing, make single-serve portions first and keep them up to three months. Warm it up gently—try a microwave on low or a double boiler—so the sauce stays creamy and doesn't get weird.
Easy Ingredient Swaps
Mix things up with what you've got—mushrooms, spinach, asparagus, even green beans all fit right in. For a veggie-only meal, use veggie broth and check your parmesan is the meat-free kind. No dairy in your house? Grab plant-based cream and a dairy-free cheese that melts.
How to Serve
I love it as a main with crunchy greens alongside. Crusty bread is a must to scoop up those last bits of sauce. It's great for big parties too—just double the amounts and fill everyone up.
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Origins of Pasta Primavera
This dish took off in the 1970s when Italian-American cooks wanted to show off bright spring veggies. Despite the name throwing to spring, you can make it year-round with whatever produce looks best.
FAQs About the Recipe
- → What vegetables work best in this dish?
I love using broccoli, carrots, peppers, cherry tomatoes, zucchini, and peas. Got spinach, squash, mushrooms, or even asparagus? Throw those in instead, or just use whatever's hanging out in your fridge.
- → Can I make this vegetarian?
Just swap the chicken broth for veggie broth and check your parmesan—some aren’t veggie-friendly.
- → What pasta shapes can I use?
Penne and ziti are go-tos, but bowties or spirals (farfalle or fusilli) are awesome at catching all the creamy goodness too.
- → How do I keep the sauce silky?
Gently stir parmesan and lemon juice into the sauce with the burner low. Keep it from getting too hot so it stays smooth instead of splitting.
- → How should I reheat leftovers?
Warm it up slow in the microwave or put a bowl over a pot of simmering water—either keeps the creamy texture just right.
- → Can I adjust the vegetable quantities?
Totally! Use what you’ve got or whatever’s freshest. It’s super flexible and still turns out great.