Pasta Primavera Herb Cream (Print Version)
# Ingredients:
→ Sauce
01 -
300 ml chicken broth
02 -
300 ml half and half
03 -
0.5 chicken bouillon cube
04 -
1 teaspoon soy sauce
05 -
1 teaspoon hot sauce
06 -
0.75 teaspoon dried parsley
07 -
0.75 teaspoon dried basil
08 -
0.75 teaspoon dried oregano
09 -
0.75 teaspoon mustard powder
10 -
1 pinch red pepper flakes
→ Vegetables and Pasta
11 -
2 tablespoons olive oil
12 -
2 cups broccoli florets, cut into bite-sized pieces
13 -
120 g carrots, julienned
14 -
80 g red onion, sliced
15 -
150 g red bell pepper, sliced
16 -
100 g zucchini, cut into chunks
17 -
80 g frozen green peas
18 -
150 g cherry tomatoes, halved or quartered
19 -
Salt and black pepper to taste
20 -
3 tablespoons unsalted butter
21 -
3 cloves garlic, minced
22 -
3 tablespoons all-purpose flour
23 -
100 g freshly grated Parmesan cheese
24 -
225 g ziti pasta
25 -
2 tablespoons freshly squeezed lemon juice
# Instructions:
01 -
In a large measuring jug, combine chicken broth, half and half, bouillon cube, soy sauce, hot sauce, dried parsley, basil, oregano, mustard powder, and red pepper flakes. Set aside.
02 -
Bring a large pot of water to the boil and add 0.5 tablespoon salt when boiling. Keep warm for pasta.
03 -
Heat olive oil in a large skillet over medium-high heat. Add broccoli, red onion, carrots, and red bell pepper. Sauté for 3 minutes, stirring frequently.
04 -
Add zucchini, peas, and cherry tomatoes to the skillet. Season with salt and black pepper. Continue cooking for 2–3 minutes. Remove all vegetables from skillet and set aside.
05 -
Reduce heat to medium. In the same skillet, add butter and minced garlic. Sauté for 30 seconds. Sprinkle in flour, stirring constantly to make a roux, and cook for 2 minutes until foamy but not browned.
06 -
Gradually add the sauce mixture to the roux in small splashes, whisking constantly. Bring to a gentle boil, then reduce to a simmer.
07 -
Cover the sauce partially and cook the ziti pasta in the prepared boiling water until al dente, following package instructions. Drain well.
08 -
Reduce skillet heat to low. Gradually add Parmesan cheese, stirring until fully melted and integrated. Stir in lemon juice.
09 -
Add the drained pasta to the sauce and mix thoroughly. Return sautéed vegetables to the skillet and toss to coat, heating through evenly.
10 -
Remove from heat. Serve immediately with freshly cracked black pepper and lemon slices if desired.
# Notes:
01 -
To achieve a velvety sauce, grate Parmesan from a fresh block instead of using pre-grated cheese.
02 -
The quantity of sauce generously coats assorted pasta shapes and up to 340 g dried pasta if desired.
03 -
Vegetable broth may be substituted for chicken broth for a fully vegetarian preparation.
04 -
Cream sauce consistency may change upon reheating; a double boiler method ensures best results.
05 -
Suggested additional vegetables: asparagus, mushrooms, spinach, cauliflower, squash, eggplant, green beans, corn.