This restaurant-quality pasta primavera has a delicious herb cream sauce with penne pasta and a ton of fresh vegetables. This is the best way to get your family to eat their veggies!
Pasta Primavera
This Pasta Primavera recipe has savory pasta tossed in a delicious parmesan cream sauce with a fresh, vibrant assortment of vegetables, including broccoli, peppers, onions, zucchini, carrots, peas, and more!
Some pasta primavera recipes don’t include a cream sauce, but you better believe this one does. (But it’s on the lighter side, made with 50% chicken broth and 50% half and half.) This dish originated at a fancy restaurant in New York called Le Cirque, and their version contained lots of heavy cream, butter, and parmesan. So we’re paying a little homage to the original.
I can’t wait for you to try this. Be sure to check out my pro tips below!
How to Make It
Note: This is just an overview. See recipe card below this post for ingredient quantities and full instructions.
Sauté the broccoli, onions, carrots, and peppers in olive oil over medium-high heat for 3 minutes. Add the zucchini, tomatoes, and peas. Season the vegetables with salt and pepper and cook for 2-3 more minutes. Remove and set aside.
Melt butter and garlic in the same skillet and add the flour. Cook for 2 minutes. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Stir the Parmesan cheese into the sauce over low heat, followed by the lemon juice. Add cooked pasta and toss to combine.
Add the vegetables and toss to combine and heat through. Serve!
Pro Tips
- 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.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
- 1 quart measuring cup with a spout– This is what I use to combine the gravy ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes.
- Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Box Cheese Grater– Always grate cheese from a block, it melts and tastes much better.
- Pasta Strainer– This is the one I have.
- Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
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Pasta Primavera
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
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Begin boiling a large pot of water for the pasta. Once a boil is reached, stir in ½ tablespoon salt.
- Heat olive oil in a large skillet over medium-high heat. Add the broccoli, onions, carrots, and bell peppers and cook for 3 minutes.
- Add the zucchini, peas, and tomatoes. Season the vegetables with salt and pepper and cook for 2-3 minutes. Remove and set aside.
- Add the butter and garlic in the same skillet over medium heat. Add the flour and stir continuously for 2 minutes.
- Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
- Cover partially while you cook the pasta to al dente according to package instructions. Drain once cooked.
- Reduce heat of the sauce to low and gradually sprinkle in the parmesan cheese until combined, then stir in the lemon juice.
- Add the drained pasta and stir to combine. Add the vegetables back and toss to combine and heat through.
- Remove from heat and serve with freshly cracked pepper and fresh lemon slices.
Notes
- 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.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Oh my goodness another hit!
I’m so happy to hear that Olive! Thanks so much!
I can’t wait to purchase the ingredients this summer so I can make my own recipe pasta primavera. How much does the Cook Book cost? . I might purchase it.
I can’t wait for you to make this recipe either Julia!! This is the Cookbook ordering page with all of the information, let me know if you have any questions! 🙂
I made your Potato Soup yesterday and it was a big hit with everyone, tomorrow I’m going to do the Veggie with Ziti, can’t wait, Thankyou so much, I have a happy diners,and they gave me a thumbs up to pass onto you, 👍🏽👍🏽❤️
Excellent! Can’t wait for you to give this one a try! Thank you!!
Hi Stephanie, i just finished preparing and eating this recipe. My husband and I LOVE it. Thank you so much for sharing!!!!!!
I am SOOOO happy that you loved it Tish!!! You made my day, thank you so so much!! ❤️
Your recipe calls for ½ chicken bouillon cube…but the link you suggest is not a cube? If you use the liquid/paste stuff how much is 1// a cube equal to?
Hi Sherri! The label has the measurements on it, 1/2 teaspoon of Better Than Bouillon is equal to 1/2 bouillon cube 🙂
Thank you! Can’t wait to try it. Looks so good!!!
Can you add chicken to this?
Of course you can! 🙂
That’s great news! When would you suggest adding the chicken?
I would sear it and cook it first, set it aside, and then add it back at then end! 🙂
Total success on adding the chicken! I have been making your recipes for months now and they NEVER disappoint!! I am always excited to try the next one 😊
Excellent!! I am so happy to hear that you are loving the recipes Alissa!! 😍 Thank you so much for taking the time to leave a review!! ❤️❤️ -Stephanie
Fantastic dish! I love anything that will get the veggies in the bellies my family and this recipe certainly did just that! Everyone loved it and they said I could make it any time I like:) I love how versatile it is with the kinds of veggies used…a great way to clean out my fridge! The kids loved the sauce and said it would make anything taste good! LOL! It’s a keeper for us for sure!
I’m so happy everyone loved it Nicole! I love how versatile it is too! Thanks so much for taking the time to leave a review!
This was SO good. I literally ran to the store on my lunch to get the ingredients I didn’t have so I could make it for dinner last night. It was so good. Of course I forgot the hot sauce (swore I had some) so I used sriracha (we like spice, so wasn’t too concerned) and it’s not spicy at all. Even my 2.5 year old loved it!
I am soooooooo happy to hear that!!! (Nice work with the sriracha too!) I can’t thank you enough for taking the time to come leave a review/comment, you are the BEST!! ❤️❤️❤️❤️ -Stephanie 🙂
Absolutely amazing! The whole family loved it. I especially loved how perfect all of the veggies turned out.
I am sooo happy to hear that Kaitlin!! Thank you SO much for the review, I really appreciate it!! ❤️❤️❤️
I dont understand how you think hot sauce and red pepper flakes don’t add heat. Bouillon cub÷ adds a lot of sodium when you could just as easily add a base. SMH
1 teaspoon of hot sauce is a common flavor enhancer that restaurants use, especially in cream sauces. I never said that red pepper flakes don’t add heat. 1/2 bouillon cube adds savory depth of flavor without having to add salt.
“Oz”, -I wouldn’t knock the ingredients or techniques until you’ve tried them, you obviously aren’t familiar with recipes from this site. You could learn a lot from them. (“SMH”🙄)
I just made this tonight and it wasn’t spicy at all 🙂
😁 🙌🏻
Oz…..A TSP of hot sauce and a PINCH of red pepper flakes is hardly going to add any heat to this large recipe. Just flavor. And HALF a bouillon cube spread out over SIX servings is not enough sodium to even comment on! Good heavens. I can’t wait to make this!
Agree, Linda. ❤️❤️❤️ I can’t wait for you to make this either!! XOXOXO