Herb Pasta Primavera (Printable Version)

# What You'll Need:

→ Sauce

01 - 1 pinch crushed red pepper flakes
02 - 0.75 teaspoon dry mustard powder
03 - 0.75 teaspoon dried oregano
04 - 0.75 teaspoon dried basil
05 - 0.75 teaspoon dried parsley
06 - 1 teaspoon hot sauce
07 - 1 teaspoon soy sauce
08 - 0.5 chicken bouillon cube
09 - 300 ml half and half
10 - 300 ml chicken broth

→ Vegetables and Pasta

11 - 2 tablespoons lemon juice, freshly squeezed
12 - 225 g ziti pasta
13 - 100 g Parmesan cheese, grated fresh
14 - 3 tablespoons all-purpose flour
15 - 3 cloves garlic, minced up
16 - 3 tablespoons butter, unsalted
17 - Salt and black pepper to taste
18 - 150 g cherry tomatoes, quartered or halved
19 - 80 g peas, frozen
20 - 100 g zucchini, chopped chunky
21 - 150 g red bell pepper, thin sliced
22 - 80 g red onion, thin sliced
23 - 120 g carrots, in matchsticks
24 - 2 cups broccoli florets, bite-sized
25 - 2 tablespoons olive oil

# Steps to Follow:

01 - Turn off the heat. Dish up right away, maybe with more cracked pepper and a few lemon wedges on the side if you want.
02 - Dump the cooked pasta into the sauce, mixing everything so it's all coated. Toss in all the veggies you sautéed and stir till everything's nice and hot.
03 - Turn the heat down low, then sprinkle in the Parmesan a bit at a time, mixing until it melts in. Pour in that lemon juice and give it all a stir.
04 - Part-cover the pan as you cook your pasta in the salted water until it’s just firm, following the box directions. Drain really well before using.
05 - Splash that sauce base into your roux a little at a time, whisking as you go. Let it bubble gently, then simmer it down.
06 - Lower the heat. Drop the butter and garlic into your pan. Sauté for half a minute, then scatter the flour in while stirring nonstop. Let it bubble for around 2 minutes. Don’t let it get brown.
07 - Toss in the zucchini, peas, plus your tomatoes next. Season with salt and pepper. Cook a couple more minutes. Scoop all the veggies out and set aside for later.
08 - Get the oil warming in a skillet on medium-high. Toss in the broccoli, then the onions, carrots, and bell peppers. Sauté 3 minutes, stirring now and then.
09 - Bring water to a big rolling boil in a pot, add half a tablespoon of salt after it boils. Keep that water hot for your pasta.
10 - Grab a measuring jug and mix together the broth, half and half, bouillon, soy sauce, hot sauce, all the dried herbs, mustard powder, and chili flakes. Set this aside for later.

# Additional Tips:

01 - Want the sauce extra smooth? Always grate Parmesan right off the block, not from a bag.
02 - This amount of sauce is plenty for extra pasta, even up to 340 grams if you want.
03 - Swap chicken broth for veggie broth if you’d rather go full vegetarian.
04 - Cream sauces can get thick when reheated. If you warm it up using a double boiler, the texture stays just right.
05 - Mix up the veggies—things like mushrooms, asparagus, spinach, cauliflower, eggplant, green beans, corn, or squash all work well.