Herb Creamy Pasta (Print Version)
# Ingredients:
→ Sauce
01 -
1 teaspoon of hot sauce
02 -
1 teaspoon soy sauce
03 -
¾ teaspoon EACH mustard powder, oregano, basil, parsley (dried)
04 -
1 ¼ cups of half and half
05 -
1 pinch of crushed red pepper
06 -
½ of a bouillon cube (chicken flavor)
07 -
1 ¼ cups of chicken stock
→ Vegetables and Pasta
08 -
1 cup cherry tomatoes, cut in halves or quarters
09 -
½ cup carrots, thin sticks (julienned)
10 -
½ zucchini chopped into small pieces (1 ½ cups total)
11 -
3 tablespoons cooking butter
12 -
½ pound ziti
13 -
2 tablespoons freshly squeezed lemon juice
14 -
3 tablespoons all-purpose flour
15 -
½ cup of frozen green peas
16 -
2 cups of broccoli florets (bite-sized pieces)
17 -
3 garlic cloves, finely chopped
18 -
½ cup of red onion, sliced
19 -
1 cup red bell pepper, cut into strips
20 -
Salt and black pepper (season to taste)
21 -
1 cup parmesan cheese, freshly grated
22 -
2 tablespoons of olive oil for cooking
# Instructions:
01 -
Mix all sauce ingredients together in a large measuring container with a pour spout. Set it aside for later. Prep any additional items before continuing.
02 -
Fill a big pot with water and bring it to a boil. Once it's bubbling, toss in ½ tablespoon of salt and stir.
03 -
Use a large frying pan and heat it on medium to high. Pour in some olive oil, then throw in the broccoli, red onion, carrot sticks, and bell pepper. Let them cook for 3 minutes.
04 -
Toss in the zucchini, peas, and quartered tomatoes. Sprinkle salt and pepper on top, then cook for another 2-3 minutes. Take everything out of the pan and set aside.
05 -
In the same pan, melt butter on medium heat and stir in the garlic. Add the flour while stirring non-stop for 2 minutes.
06 -
Pour the sauce mix little by little into the pan while constantly stirring. Let it come to a rolling boil, then lower the heat to let it gently cook.
07 -
While the sauce is cooking, cover your skillet partially and boil the pasta until it's just soft (al dente). Drain it when it's done.
08 -
Lower the pan to the lowest heat setting and sprinkle in the parmesan bit by bit while stirring gently. Add the lemon juice and mix again.
09 -
Toss the drained pasta straight into the creamy sauce. Stir in the cooked veggies, mix thoroughly, and cook until warm all the way through.
10 -
Turn off the heat, and serve it up with a sprinkle of fresh-ground pepper and lemon wedges on the side.
# Notes:
01 -
This dish contains 7 cups of vegetables, but feel free to swap them for choices like asparagus, mushrooms, squash, or cauliflower.
02 -
For a vegetarian option, sub in vegetable broth instead of chicken broth.
03 -
Always shred parmesan straight from the block so it blends better. Packaged ones don’t melt as nicely.
04 -
To avoid splitting, keep the heat low when adding the cheese and lemon.
05 -
If you prefer the balance to lean less saucy, increase pasta to ¾ pound.