Pasta Primavera

Pasta Primavera is a vibrant, colorful dish that brings together the best of seasonal vegetables with a rich, creamy sauce that’s deeply satisfying. This version takes the classic recipe and elevates it with layers of flavor from herbs, spices, and parmesan, making it perfect for both casual family dinners and more special gatherings. I love how each bite bursts with freshness and richness, all perfectly tied together with tender pasta and a velvety sauce.

Why You’ll Love This Recipe

I love this dish because it’s a perfect balance of hearty and light. The vegetables stay crisp-tender, bringing texture and brightness, while the sauce wraps everything in creamy goodness. It’s incredibly flexible, great for using up whatever veggies I have on hand, and it always impresses at the table. Plus, it comes together quickly—ideal for a weeknight dinner that still feels a bit fancy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 (about 1 ½ cups)

½ cup frozen peas

1 cup cherry tomatoes, halved or quartered

Salt and pepper to taste

3 tablespoons butter

1 cup freshly grated parmesan cheese

3 cloves garlic, minced

½ lb. ziti

3 tablespoons flour

2 tablespoons lemon juice

Directions

Prepare the Sauce:

I start by combining the chicken broth, half and half, bouillon cube, soy sauce, hot sauce, dried herbs, mustard powder, and red pepper flakes in a large measuring cup. I like mixing it ahead so the flavors meld as it sits.

Cook the Pasta:

While I prep everything else, I bring a pot of water to boil and salt it generously. I cook the ziti just until al dente, drain it, and set it aside.

Cook the Vegetables:

In a large skillet, I heat olive oil and sauté the broccoli, red onion, carrots, and bell peppers for a few minutes until they just start to soften. Then I add the zucchini, peas, and cherry tomatoes, season with salt and pepper, and cook them briefly until they’re vibrant but still crisp. I set the veggies aside once done.

Make the Roux and Sauce:

In the same skillet, I melt butter and cook the minced garlic until it smells amazing. Then I stir in the flour and cook it for about 2 minutes, creating a roux that thickens the sauce beautifully.

Add the Sauce and Cheese:

I pour the sauce mixture into the skillet slowly, stirring constantly. Once it simmers and thickens, I stir in the parmesan cheese a bit at a time until it’s smooth. A splash of lemon juice adds a nice tangy note that brightens the whole dish.

Combine Everything:

I toss the cooked pasta into the sauce first, making sure it’s fully coated, then I gently fold in the sautéed vegetables. Once everything’s warmed through and well combined, I remove the skillet from the heat.

Serve:

I finish with some cracked black pepper and serve it right away, sometimes with lemon wedges on the side for extra brightness.

Servings and Timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Variations

Vegetarian version: I swap the chicken broth and bouillon for vegetable broth to make it meat-free.

Protein boost: Sometimes I add grilled chicken, shrimp, or tofu for extra protein.

Different pasta shapes: I like using penne, rotini, or farfalle depending on what’s in my pantry.

Extra creamy: For an even richer sauce, I substitute half of the half and half with heavy cream.

Add-ins: Sun-dried tomatoes, mushrooms, or spinach all work beautifully in this dish.

Storage/Reheating

To store leftovers, I transfer the pasta to an airtight container and keep it in the fridge for up to 3 days. When I reheat it, I do so gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the sauce if needed. I don’t recommend freezing it, as the cream sauce may separate when thawed.

Related Recipes:

• Creamy Garlic Chicken Pasta
• Cheesy Chicken Pasta
• Lowcountry Shrimp and Grits

FAQs

What kind of pasta works best for Pasta Primavera?

I use ziti in this recipe, but any short pasta like penne or rotini works great. I just make sure it has grooves or ridges to catch the sauce.

Can I make this dish ahead of time?

Yes, I often prep the sauce and vegetables in advance and keep them in the fridge. I just cook the pasta fresh and combine everything when I’m ready to serve.

Is there a way to make this dairy-free?

I haven’t tried a dairy-free version, but I’d suggest using unsweetened almond milk or oat milk and a plant-based parmesan alternative.

How do I keep the vegetables from getting mushy?

I only cook them until they’re just tender and still have a little bite. I also avoid overcooking them once they’re added back into the skillet with the pasta and sauce.

Can I use frozen vegetables?

Yes, I sometimes use frozen broccoli or peas when I’m short on fresh produce. I just thaw them first and adjust the cooking time slightly.

Conclusion

This Creamy Pasta Primavera is a celebration of fresh vegetables and comforting flavors wrapped in a luscious sauce. I love how adaptable it is and how easily it comes together, whether I’m feeding my family or hosting friends. With a few pantry staples and some colorful veggies, it’s a dish that never fails to impress Bueno apetito!