Pasta Primavera Herb Cream (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 dried parsley
07 - ¾ teaspoons dried basil
08 - ¾ teaspoons dried oregano
09 - ¾ teaspoons 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 - ½ cup carrots, julienned
14 - ½ cup red onion, sliced
15 - 1 cup red bell pepper, sliced
16 - ½ zucchini, cut into chunks (equal to 1 ½ cups)
17 - ½ cup frozen peas
18 - 1 cup cherry tomatoes, halved or quartered
19 - Salt and pepper, to taste
20 - 3 tablespoons butter
21 - 3 cloves garlic, minced
22 - 3 tablespoons flour
23 - 1 cup freshly grated parmesan cheese
24 - ½ lb. ziti
25 - 2 tablespoons lemon juice

# Instructions:

01 - Combine the sauce ingredients in a large measuring cup with a spout and set aside.
02 - Begin boiling a large pot of water for the pasta. Once a boil is reached, stir in ½ tablespoon 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 in 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. Cover partially.
07 - Cook the pasta to al dente according to package instructions. Drain once cooked.
08 - Reduce 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 and stir to combine. Add the vegetables back and toss to combine and heat through.
10 - Remove from heat and serve with freshly cracked pepper and fresh lemon slices.

# Notes:

01 - Feel free to use up to ¾ lb. pasta instead of ½ lb. for more servings.
02 - Vegetable broth can replace chicken broth for a vegetarian option.
03 - Grate cheese from a block for better consistency and taste.
04 - Add cheese and lemon juice over low heat to prevent separation.
05 - The recipe works with several pasta types such as penne, farfalle, or fusilli.

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