Herb Pasta Sauce

This homemade herb cream penne comes packed with fresh veggies and tastes just like something you'd order at a fancy restaurant. It's the tastiest way to get everyone in your family eating more vegetables!

I whipped this up after going overboard at the local farmers market, and now it's our go-to method for turning plain veggies into something my children beg for more of. That herb-infused creamy sauce works magic - even the pickiest eaters clean their plates completely.

Ingredients

• Chicken broth: Creates a tasty foundation for the sauce while keeping it light
• Half and half: Gives just the right amount of creaminess without being too heavy
• Dried herbs (parsley, basil, and oregano): Blend together for authentic Italian flavors
• Soy sauce: Provides a hidden depth most folks can't pinpoint but definitely enjoy
• Hot sauce: Lifts the other flavors without adding spiciness
• Fresh vegetables: Deliver wonderful colors, crunch, and goodness in every mouthful
• Parmesan cheese (freshly grated): Transforms the sauce to silky perfection with a savory finish
• Pasta (preferably ziti or penne): Catches all that delicious sauce in its grooves and openings
• Lemon juice: Cuts through the richness and wakes up all the flavors

Step-by-Step Instructions

Prepare the Sauce Base:

Mix chicken broth, half and half, bouillon, herbs, and seasonings in a pouring cup. This prep makes everything go smoothly later when timing gets important. Don't worry if it looks weird with floating herbs - they'll soften up nicely while cooking.

Prep the Vegetables:

Warm olive oil in a big skillet over medium high heat until it's shiny. Toss in the veggies that need longer cooking first: broccoli, onions, carrots, and bell peppers. Let them cook about 3 minutes until they start softening but still look bright. This order makes sure nothing gets too soft.

Add Quick Cooking Vegetables:

Throw in the zucchini, peas, and tomatoes. Sprinkle with salt and pepper to build good flavor from the start. Cook just 2-3 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.

Create the Roux Base:

In the same pan, melt butter and cook garlic until you can smell it, about 30 seconds. Sprinkle flour on top and stir non-stop for 2 minutes. This gets rid of the raw flour taste and starts your sauce off right. It should look like damp sand and smell a little nutty.

Develop the Cream Sauce:

Pour in your sauce mix a little at a time, stirring constantly to avoid lumps. Don't rush this part if you want it smooth. Bring to a gentle boil, then turn down to a simmer so it thickens properly and flavors can mingle.

Cook the Pasta:

While the sauce bubbles away, boil your pasta in really salty water until it's got a tiny bit of bite left. It'll soften more in the hot sauce later. Drain it well but don't rinse - that starchy coating helps the sauce stick better.

Finish the Sauce:

Turn heat to low and add parmesan cheese bit by bit, letting each handful melt before adding more. This keeps it from clumping up. Squeeze in fresh lemon juice at the end to cut through the richness and brighten everything up.

Combine Everything:

Add your drained pasta to the sauce and toss until every piece is covered. Gently mix in all those veggies you set aside, spreading them throughout and warming them back up. The pasta will soak up some sauce and get even tastier.

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My favorite thing about this dish is what happens when you add lemon juice to the cream sauce. It's that perfect final touch that took me many tries to nail down. Now my daughter asks for the "magic sauce pasta with rainbow veggies" almost every week.

Vegetable Variations

What makes pasta primavera so great is how you can use whatever veggies you have on hand. For a springtime twist, throw in some quickly blanched asparagus at the end to keep its bright green color. In fall, try adding cubes of roasted butternut squash for sweet nuttiness. Mushrooms bring an earthy flavor that's perfect for winter versions. When you're in a pinch, even frozen veggie mixes work fine, though fresh ones do give you better crunch and taste.

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Sauce Secrets

This sauce has a few surprise ingredients that make it way better than your average cream sauce. The mix of chicken bouillon, soy sauce and hot sauce creates a richness that's hard to place but totally unforgettable. These extras work as flavor boosters instead of taking over the whole dish.

Make Ahead Options

You can partly prep this pasta primavera ahead of time for faster weeknight cooking. Chop all the veggies up to two days before and keep them in the fridge. You can also make the buttery flour mixture, cool it down, and store it separately from the liquid ingredients.

Pro Tips

Frequently Asked Questions

→ Which veggies taste best in this dish?

Try carrots, zucchini, broccoli, cherry tomatoes, bell peppers, asparagus, or any fresh seasonal finds!

→ Can I make it vegetarian-friendly?

Swap chicken broth for veggie broth and double-check all ingredients are plant-based.

→ How can I stop the sauce from separating?

Keep the heat gentle when adding lemon and cheese to help the sauce stay creamy and smooth.

→ What's the best kind of pasta to use?

Penne, farfalle, fusilli, or ziti are great options since they hold up well with the sauce and veggies.

→ How do I reheat this properly?

Warm it over low heat on the stove or use a microwave at reduced power for best results.

→ Can I make this ahead of time?

Yes, store it in the fridge for up to three days in a tightly sealed container. Reheat it gently before serving.