Ingredients
Scale
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
- Make the sauce base: Combine chicken broth, half-and-half, bouillon cube, soy sauce, hot sauce, dried herbs, mustard powder, and red pepper flakes in a measuring cup. Stir it up and set it aside—you’ll want it ready to go when the time comes.
- Prep the pasta water: Boil a large pot of water and toss in half a tablespoon of salt once it’s bubbling. This helps season the pasta as it cooks. Add the ziti and cook until al dente (follow the package instructions). Drain and set aside, but don’t rinse—it helps the sauce stick.
- Cook the veggies: Heat olive oil in a large skillet over medium-high heat. Add the broccoli, onions, carrots, and bell peppers, and sauté for about 3 minutes. They should start to soften but still hold their color. Toss in the zucchini, peas, and tomatoes, season with salt and pepper, and cook for another 2-3 minutes. The goal is tender-crisp, not mushy. Remove the veggies and set them aside.
- Make the roux: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds). Sprinkle in the flour and stir constantly for 2 minutes—it’ll look like a thick paste. This step is crucial for a smooth, creamy sauce.
- Bring the sauce together: Gradually add the prepared sauce mixture, a splash at a time, stirring constantly to prevent lumps. Once all the liquid is added, bring it to a gentle boil, then reduce the heat to a simmer. Cover partially to keep it warm while you finish the pasta.
- Add the cheese and lemon juice: Reduce the sauce to low heat and slowly sprinkle in the parmesan, stirring until melted. Stir in the lemon juice for a bright, tangy finish.
- Combine everything: Toss the cooked pasta into the sauce, making sure every piece is coated. Add the sautéed veggies back into the skillet and mix until heated through. Give it a taste and adjust the seasoning if needed.
- Serve and enjoy: Plate up the pasta, garnish with freshly cracked pepper, and maybe a sprinkle of extra parmesan. Serve with lemon wedges on the side for those who like an extra zing.
Notes
How to serve it like a pro
For a polished presentation, pile the pasta high in a shallow bowl and top with a few halved cherry tomatoes for a fresh pop of color. A little grated parmesan and a sprig of fresh basil never hurt either. Pair it with a crisp green salad and some crusty garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dinner