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This homemade veggie pasta dish delivers a tasty herb cream coating with penne and loads of fresh produce. It's the perfect trick to get your kids munching on vegetables without complaints!
I came up with this when I was drowning in farmers market veggies, and now it's our go-to way to turn basic produce into something my children actually want more of. The herb-infused cream mixture works magic - even the biggest veggie haters clean up their plates.
What You'll Need
- Chicken broth: Creates a tasty foundation for our sauce that isn't too heavy
- Half and half: Gives just the right creaminess without going overboard like heavy cream would
- Dried herbs (parsley, basil, and oregano): Team up for that wonderful Italian taste
- Soy sauce: Brings a sneaky richness most folks can't pick out but definitely enjoy
- Hot sauce: Boosts the other flavors without making anything spicy
- Fresh vegetables: Add beautiful colors, different textures, and good nutrition in every forkful
- Parmesan cheese (freshly grated): Turns the sauce silky and adds that wonderful savory finish
- Pasta (preferably ziti or penne): Catches all the sauce in its grooves and holes
- Lemon juice: Adds a pop of freshness that cuts through the creamy richness
How To Make It
- Mix Your Sauce Starter:
- Stir together chicken broth, half and half, bouillon, herbs, and flavorings in a cup with a pour spout. This makes things go smoother later when timing counts. Don't worry if it looks weird with floating herbs, they'll soften up nicely as they cook.
- Get Your Veggies Ready:
- Warm olive oil in a big pan over medium high until it glistens. Toss in the veggies that need longer cooking first: broccoli, onions, carrots, and bell peppers. Let them cook about 3 minutes until they start getting softer but still look bright. This cooking order keeps everything from turning mushy.
- Toss In Fast-Cooking Veggies:
- Now add zucchini, peas, and tomatoes to your pan. Sprinkle with salt and pepper right now to build good flavor. Cook just 2 to 3 minutes until barely soft, then take all veggies out and set them aside. They'll keep cooking a bit from their own heat and again when they go back in the sauce.
- Start Your Sauce Base:
- In the same pan, melt butter and cook garlic until you can smell it, about 30 seconds. Sprinkle flour over it and keep stirring for 2 full minutes. This gets rid of that raw flour taste and starts a smooth sauce. It should look like damp sand and smell slightly toasty.
- Build Your Cream Sauce:
- Pour in your prepared liquid mix a little at a time, stirring non-stop to avoid lumps. Don't rush this part if you want it silky smooth. Bring to a light boil, then turn down to a simmer which helps it thicken while the flavors blend together.
- Boil Your Pasta:
- While your sauce bubbles, cook pasta in very salty water until it's just firm to the bite. The pasta should have a tiny bit of resistance since it'll soften more in the hot sauce. Drain well but skip rinsing, which would wash away the starchy coating that helps sauce stick.
- Complete Your Sauce:
- Turn heat to low and slowly add parmesan cheese, letting each handful melt before adding more. This stops clumping and keeps everything smooth. Finish with fresh lemon juice to brighten up the flavors and balance the richness.
- Mix It All Together:
- Add your drained pasta to the sauce and toss until every piece is coated. Gently mix in the saved veggies, spreading them throughout and warming them up. The pasta will soak up some sauce, making it even tastier.
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What I love most about this dish is the amazing change that happens when you add lemon juice to the cream sauce. It's that perfect final touch that took me many test runs to nail down. My daughter now asks for the "magic sauce pasta with the colorful veggies" almost every week.
Mix Up Your Veggies
What makes pasta primavera so great is how you can use whatever produce you've got on hand. Asparagus makes an amazing spring version, lightly cooked and tossed in at the end to keep its bright green color. In fall, try adding cubes of roasted butternut squash for sweet nuttiness. Mushrooms bring deep earthy flavors that work great in winter versions. Even bags of frozen mixed veggies can do the job when you're in a hurry, though fresh ones definitely give better bite and taste.
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What Makes The Sauce Special
This sauce has a few surprise ingredients that lift it above your basic cream sauce. The mix of chicken bouillon, soy sauce and hot sauce creates a richness that's hard to pinpoint but really sticks in your memory. These extras work as flavor boosters rather than taking over the whole dish.
Prep Ahead Tips
You can get parts of this pasta dish ready ahead of time for quick cooking on busy nights. Chop all your veggies up to two days before and keep them in the fridge. You can also cook the flour and butter mixture, cool it down, and store it separately from the liquid mix in the refrigerator.
Cooking Tricks
Frequently Asked Questions
- → Which vegetables go best with this pasta?
Try using zucchini, cherry tomatoes, bell peppers, broccoli, spinach, asparagus, or any veggies that are in season for the best taste.
- → Can this be made vegetarian?
Absolutely! Swap chicken broth for vegetable broth, and ensure the cheese is vegetarian-friendly.
- → How do I stop the sauce from curdling?
Keep the heat low when stirring in the cheese and lemon juice. Avoid turning up the heat too high.
- → What pasta shapes work well here?
Pick hardy shapes like fusilli, farfalle, ziti, or penne that pair perfectly with the creamy sauce and veggies.
- → What’s the best way to reheat leftovers?
Gently warm it in the microwave on a low setting or on the stove using a double boiler to keep the sauce nice and smooth.
- → Could I prepare some of it ahead of time?
Yes, make it in advance and store it covered in the fridge for up to three days. Reheat gently to keep the sauce nice and creamy.