Pasta Primavera with Vegetables (Print Version)

# Ingredients:

→ Sauce

01 - 1 ¼ cups chicken broth
02 - 1 ¼ cups half and half
03 - ½ chicken bouillon cube
04 - 1 teaspoon soy sauce
05 - 1 teaspoon hot sauce
06 - ¾ teaspoons EACH dried parsley, basil, oregano, mustard powder
07 - 1 pinch red pepper flakes

→ Vegetables and Pasta

08 - 2 tablespoons olive oil
09 - 2 cups broccoli florets, cut into bite-sized pieces
10 - ½ cup carrots, julienned
11 - ½ cup red onion, sliced
12 - 1 cup red bell pepper, sliced
13 - ½ zucchini, cut into chunks (1 ½ cups)
14 - ½ cup frozen peas
15 - 1 cup cherry tomatoes, halved or quartered
16 - salt and pepper to taste
17 - 3 tablespoons butter
18 - 3 cloves garlic, minced
19 - 3 tablespoons flour
20 - 1 cup freshly grated parmesan cheese
21 - ½ lb ziti
22 - 2 tablespoons lemon juice

# Instructions:

01 - Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
02 - Begin boiling a large pot of water for the pasta. Once a boil is reached, stir in ½ tablespoon of salt.
03 - Heat olive oil in a large skillet over medium-high heat. Add the broccoli, onions, carrots, and bell peppers and cook for 3 minutes.
04 - Add the zucchini, peas, and tomatoes. Season the vegetables with salt and pepper and cook for 2-3 minutes. Remove and set aside.
05 - Add the butter and garlic to the same skillet over medium heat. Add the flour and stir continuously for 2 minutes.
06 - Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
07 - Cover the skillet partially while you cook the pasta to al dente according to package instructions. Drain once cooked.
08 - Reduce the heat of the sauce to low and gradually sprinkle in the parmesan cheese until combined, then stir in the lemon juice.
09 - Add the drained pasta to the sauce and stir to combine. Add the vegetables back, toss to combine and heat through.
10 - Remove from heat and serve with freshly cracked pepper and fresh lemon slices.

# Notes:

01 - This recipe uses 7 cups of vegetables, but you can substitute with other options like squash, asparagus, cauliflower, or mushrooms.
02 - Vegetable broth can replace chicken broth to make this vegetarian.
03 - Grate parmesan from a block for consistency and flavor. Packaged cheese may not melt as well.
04 - Add the cheese and lemon juice over low heat to prevent separation.
05 - Feel free to use up to ¾ lb pasta if you prefer less sauce.

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