Pin it
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!
I created this recipe during a farmers market haul overload situation, and it's become our favorite way to transform ordinary vegetables into something my kids actually ask for seconds of. The herb cream sauce is the secret that makes even vegetable skeptics clean their plates.
Ingredients
- Chicken broth: Forms the flavorful base of our sauce without making it too heavy
- Half and half: Creates the perfect creamy texture without being as rich as heavy cream
- Dried herbs (parsley, basil, and oregano): Work together for that classic Italian flavor profile
- Soy sauce: Adds a surprising umami depth that most people can't identify but definitely notice
- Hot sauce: Enhances all the other flavors without making the dish spicy
- Fresh vegetables: Bring color, texture, and nutrition in every bite
- Parmesan cheese (freshly grated): Makes the sauce velvety and adds that signature savory finish
- Pasta (preferably ziti or penne): Perfectly captures the sauce in its ridges and hollows
- Lemon juice: Brightens the entire dish and balances the creamy richness
Step-by-Step Instructions
- Prepare the Sauce Base:
- Combine chicken broth, half and half, bouillon, herbs, and seasonings in a measuring cup with a spout. This preparation step makes the sauce come together smoothly later when timing matters. The mixture might look a bit odd with the dried herbs floating but they'll bloom beautifully in the cooking process.
- Prep the Vegetables:
- Heat olive oil in a large skillet over medium high heat until it shimmers. Add the longer cooking vegetables first: broccoli, onions, carrots, and bell peppers. Give them a head start of about 3 minutes until they begin to soften but still maintain their bright colors. This strategic cooking order ensures nothing gets mushy.
- Add Quick Cooking Vegetables:
- Introduce the zucchini, peas, and tomatoes to the skillet. Season everything with salt and pepper which is crucial at this stage to build flavor layers. Cook just 2 to 3 minutes until barely tender then remove all vegetables and set aside. The vegetables will continue cooking slightly from residual heat and again when returned to the sauce.
- Create the Roux Base:
- In the same skillet, melt butter and add garlic cooking until fragrant, about 30 seconds. Sprinkle in flour and stir continuously for a full 2 minutes. This cooking time removes the raw flour taste and creates the foundation for a smooth sauce. The mixture should look like wet sand and smell slightly nutty.
- Develop the Cream Sauce:
- Add the prepared sauce mixture gradually in small splashes constantly stirring to prevent lumps. Patience here is key for a silky smooth result. Bring to a gentle boil, then reduce to a simmer which activates the thickening properties while allowing flavors to meld.
- Cook the Pasta:
- While the sauce simmers, boil the pasta in well salted water until al dente. The pasta should have a slight bite as it will continue to soften slightly when mixed with the hot sauce. Drain thoroughly but do not rinse which would wash away the starches that help the sauce adhere.
- Finish the Sauce:
- Reduce heat to low and gradually sprinkle in parmesan cheese allowing each addition to melt before adding more. This prevents clumping and ensures a smooth texture. Finish with fresh lemon juice which brightens the entire dish and cuts through the richness.
- Combine Everything:
- Add the drained pasta to the sauce tossing to coat each piece evenly. Gently fold in the reserved vegetables distributing them throughout and allowing them to warm through. The pasta will absorb some of the sauce becoming even more flavorful.
Pin it
My absolute favorite part of this dish is the magical transformation that happens when the lemon juice hits the cream sauce. It's that perfect finishing touch that took me several test batches to get just right. My daughter now specifically requests the "special sauce pasta with the rainbow vegetables" at least once a week.
Vegetable Variations
The beauty of pasta primavera lies in its adaptability to whatever produce you have available. Asparagus makes a spectacular spring version, quickly blanched and added at the end to maintain its vibrant green color. For fall, butternut squash cubes roasted separately then folded in add a sweet nuttiness. Mushrooms bring an earthy depth that works wonderfully in winter versions. Even frozen vegetable mixes can work in a pinch, though fresh vegetables provide better texture and flavor.
Pin it
Sauce Secrets
The sauce in this recipe contains several unexpected ingredients that elevate it from standard cream sauce to something special. The combination of chicken bouillon, soy sauce and hot sauce creates a depth that's difficult to identify but impossible to forget. These ingredients function as flavor enhancers rather than dominating the profile.
Make Ahead Options
This pasta primavera can be partially prepared in advance for quick weeknight assembly. The vegetables can be chopped and stored in the refrigerator up to two days ahead. The sauce base can be prepared through the flour and butter step, cooled, and refrigerated separately from the liquid mixture.
Pro Tips
Frequently Asked Questions
- → What vegetables work well in Pasta Primavera?
Great options include broccoli, zucchini, carrots, cherry tomatoes, bell peppers, spinach, squash, and asparagus. Use seasonal produce for the best flavors!
- → Can I make this dish vegetarian?
Yes, substitute chicken broth with vegetable broth and ensure all other ingredients are plant-based.
- → How do I prevent the cream sauce from separating?
Cook the sauce over low heat while adding the cheese and lemon juice. Avoid high heat to maintain a smooth consistency.
- → What pasta types can I use?
Penne, ziti, farfalle, and fusilli are excellent choices. Pick sturdy shapes to hold up to the sauce and vegetables.
- → Can I reheat leftovers?
Yes, reheat gently in the microwave on lower power or on the stovetop in a double boiler to preserve the sauce's quality.
- → Can I make this dish in advance?
This dish can be prepared and stored in an airtight container in the fridge for up to 3 days. Reheat carefully to maintain texture.