This restaurant-quality Pasta Primavera features penne pasta tossed in a rich herb cream sauce and loaded with vibrant, fresh vegetables. It’s a flavorful and satisfying way to get your family to eat—and enjoy—their veggies! The creamy texture pairs beautifully with the crisp-tender vegetables, making this dish a weeknight favorite.
You’ll love the colorful mix of broccoli, bell peppers, onions, zucchini, carrots, peas, and more—all coated in a savory parmesan cream sauce. It’s comforting yet refreshing, and perfect for spring and summer dinners or any time you’re craving a lighter pasta dish. This recipe is as beautiful on the plate as it is delicious to eat!
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
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
Instructions
Please leave a star rating and comment to let us know how you liked this recipe!
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.
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.
Let us know if you liked this recipe. Try the other recipe categories as well!
Skip to Recipe