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–+ servings
Pasta primavera in a skillet with a cream sauce and vegetables.
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Pasta Primavera

This restaurant-quality pasta primavera has a delicious herb cream sauce with penne pasta and a ton of fresh vegetables. There's no better way to get your family to eat their veggies!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course, Pasta
Cuisine: American, Italian
Servings: 6 people
Calories: 433kcal
Author: Stephanie

Ingredients

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
US Customary - Metric

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  • Begin boiling a large pot of water for the pasta. Once a boil is reached, stir in ½ tablespoon salt.
  • Heat olive oil in a large skillet over medium-high heat. Add the broccoli, onions, carrots, and bell peppers and cook for 3 minutes.
  • Add the zucchini, peas, and tomatoes. Season the vegetables with salt and pepper and cook for 2-3 minutes. Remove and set aside.
  • Add the butter and garlic in the same skillet over medium heat. Add the flour and stir continuously for 2 minutes.
  • Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
  • Cover partially while you cook the pasta to al dente according to package instructions. Drain once cooked.
  • Reduce heat of the sauce to low and gradually sprinkle in the parmesan cheese until combined, then stir in the lemon juice.
  • Add the drained pasta and stir to combine. Add the vegetables back and toss to combine and heat through.
  • Remove from heat and serve with freshly cracked pepper and fresh lemon slices.

Notes

Pro Tips:
  • This recipe makes a lot of sauce, which is great for coating all of those vegetables as well. Feel free to use up to ¾ lb. pasta instead of ½ if preferred.
  • This recipe uses 7 cups of vegetables, feel free to utilize whatever veggies you have on hand.
  • Other vegetable options include: Squash, Asparagus, Cauliflower, Mushrooms, Spinach, Eggplant, Green Beans, and Corn. 
  • Pasta options include: Penne, Ziti, Farfalle, and Fusilli.
  • Vegetable broth can be used instead of chicken broth to make this vegetarian. 
  • Grate the cheese from a block for the best consistency and taste. Packaged grated cheese contains cellulose, which prevents it from melting as well. I use Belgioioso Parmesan.
  • Be sure to add the cheese and lemon juice over low heat. If the heat is too high, the dairy can separate and create a grainy consistency.
  • The hot sauce in this recipe is a flavor enhancer that doesn't make it spicy. I use Frank's Hot Sauce.
  • 📘 Find this recipe on page 186 of my 2nd cookbook, Let's Eat!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Leftovers can be reheated in the microwave (I use "melt" mode which is lower power), or in a makeshift double boiler on the stovetop, which is an even better way to reheat.
  • Cream sauces don't always reheat quite back to their original consistency, but this one comes close.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 433kcal | Carbohydrates: 46g | Protein: 15g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 729mg | Potassium: 540mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3500IU | Vitamin C: 77mg | Calcium: 248mg | Iron: 2mg