Can I use different vegetables in Pasta Primavera?

Absolutely! The beauty of this dish is its adaptability. Mushrooms, asparagus, spinach, squash, corn, green beans, and cauliflower all work wonderfully. Mix and match with whatever is in season or in your fridge.

Is Pasta Primavera vegetarian?

It can be! Just substitute the chicken broth and bouillon cube with vegetable versions. The result is every bit as rich and satisfying, with all the delicious flavor.

What’s the best pasta for this recipe?

Ziti is a classic choice, but penne, farfalle, or fusilli work beautifully since they hold onto the sauce. You can even use spaghetti or linguine if that’s what you have—just keep an eye on the sauce-to-pasta ratio to make sure every bite is coated.

Can I make Pasta Primavera ahead of time?

Yes! This dish keeps well in the fridge and even freezes if needed. For freshest flavor and texture, store the sauce and vegetables separately and toss everything together just before serving if you’re planning ahead for a crowd.

Pasta Primavera Recipe

Description

Pasta Primavera is a vibrant, creamy pasta dish loaded with a medley of fresh vegetables and coated in a flavorful, herbed cream sauce. The dish is quick to prepare, customizable with your preferred vegetables, and makes for a satisfying main course that’s perfect for family dinners or entertaining. Each bite offers a harmonious blend of tender-crisp veggies, al dente pasta, and rich Parmesan flavor.

Ingredients

Units Scale

Sauce

1 1/4 cups chicken broth (or vegetable broth for vegetarian option)
1 1/4 cups half and half
1/2 chicken bouillon cube
1 teaspoon soy sauce
1 teaspoon hot sauce
3/4 teaspoon dried parsley
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon mustard powder
1 pinch red pepper flakes

Vegetables and Pasta

2 tablespoons olive oil
2 cups broccoli florets, cut into bite-sized pieces
1/2 cup carrots, julienned
1/2 cup red onion, sliced
1 cup red bell pepper, sliced
1/2 zucchini (about 1 1/2 cups), cut into chunks
1/2 cup frozen peas
1 cup cherry tomatoes, halved or quartered
Salt and black pepper, to taste
3 tablespoons butter
3 cloves garlic, minced
3 tablespoons flour
1 cup freshly grated Parmesan cheese
1/2 lb. (about 225g) ziti (or penne, farfalle, fusilli)
2 tablespoons lemon juice

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Instructions

Prepare the Sauce Base: In a large measuring cup with a spout, combine chicken broth, half and half, bouillon cube, soy sauce, hot sauce, dried parsley, basil, oregano, mustard powder, and red pepper flakes. Stir well and set aside. Measure out all remaining ingredients before you start cooking for better organization and a smoother process.
Boil the Pasta Water: Fill a large pot with water and bring it to a boil. Once boiling, add ½ tablespoon of salt to season the water. This infuses the pasta with flavor as it cooks.
Cook the Starting Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the broccoli, red onion, carrots, and red bell peppers. Sauté these vegetables for about 3 minutes until they begin to soften.
Add the Remaining Vegetables: Add the zucchini, peas, and cherry tomatoes to the skillet. Season everything with salt and pepper. Cook for another 2–3 minutes, stirring occasionally, until all vegetables are crisp-tender. Remove the cooked vegetables from the skillet and set aside.
Make the Roux: In the same skillet, reduce heat to medium. Add butter and minced garlic. Cook until the garlic is fragrant, about 1 minute. Add the flour and stir continuously for 2 minutes to form a light roux, which will help thicken the sauce.
Build the Sauce: Gradually pour in the prepared sauce mixture, adding it in small splashes while stirring constantly. Once all the liquid is incorporated, bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Partially cover the skillet while you cook the pasta.
Cook the Pasta: While the sauce simmers, add the pasta to the boiling water. Cook until al dente according to package instructions. Drain when ready.
Finish the Sauce: Lower the heat under the sauce skillet to low. Gradually sprinkle in the freshly grated Parmesan cheese, stirring until fully melted and the sauce is smooth. Stir in the lemon juice for brightness and depth.
Combine Pasta and Vegetables: Add the cooked and drained pasta into the skillet with the sauce, stirring to coat thoroughly. Return all the sautéed vegetables to the pan, tossing everything together and warming through until evenly coated and heated.
Serve: Remove the skillet from heat. Serve the Pasta Primavera immediately with additional cracked black pepper and fresh lemon slices if desired.

Notes

This recipe makes a generous amount of sauce, which perfectly coats the vegetables and pasta. You can use up to ¾ lb. pasta if you prefer a saucier dish.
Mix and match with any combination of vegetables you like—options include squash, asparagus, cauliflower, mushrooms, spinach, eggplant, green beans, or corn.
For a vegetarian version, substitute vegetable broth for chicken broth.
Grate your Parmesan cheese fresh from a block for the smoothest melting and best flavor. Avoid pre-grated cheese, which may contain anti-caking agents.
To prevent graininess, add cheese and lemon juice over low heat only.
Hot sauce in this recipe acts as a flavor enhancer and does not make the dish spicy.
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently using a microwave on low power or in a makeshift double boiler for best results.
This dish can be found on page 186 of the cookbook ‘Let’s Eat!’

Nutrition

Serving Size: 1/6 of recipe (about 1 1/2 cups)
Calories: 385
Sugar: 7g
Sodium: 820mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 14g
Cholesterol: 38mg