Pasta with Vegetables (Print Version)

# Ingredients:

→ Sauce

01 - ½ teaspoon soy sauce
02 - 1 teaspoon hot sauce
03 - 1 pinch of crushed red pepper flakes
04 - ¾ teaspoons EACH dried basil, oregano, parsley, and dry mustard
05 - 1 ¼ cups of half-and-half
06 - 1 teaspoon chicken bouillon powder or ½ cube
07 - 1 ¼ cups chicken stock

→ Vegetables and Pasta

08 - 1 ½ cups sliced zucchini chunks (about ½ zucchini)
09 - ½ cup frozen green peas
10 - 1 cup halved or quartered cherry tomatoes
11 - 2 cups bite-sized broccoli pieces
12 - A little salt and pepper for seasoning
13 - 2 tablespoons of olive oil
14 - ½ cup thinly sliced carrots
15 - ½ cup red onion, cut into slices
16 - 3 cloves of garlic, minced up
17 - 3 tablespoons of melted butter
18 - ½ lb of ziti pasta
19 - 3 tablespoons of all-purpose flour
20 - Red bell pepper, sliced (1 cup)
21 - Freshly shredded parmesan, 1 cup
22 - Splash of fresh lemon juice (2 tablespoons)

# Instructions:

01 - Mix together sauce ingredients in a big spouted measuring cup. Have everything measured out before starting.
02 - Get a big pot of water boiling for the pasta. Toss in ½ tablespoon of salt once it's bubbling.
03 - In a hot skillet over medium heat, pour in olive oil and stir-fry broccoli, carrots, onions, and red peppers for around 3 minutes.
04 - Stir in zucchini, peas, and cherry tomatoes. Sprinkle some salt and pepper, cook a bit longer (about 2-3 minutes), then set aside.
05 - Using the same pan, melt butter on medium. Stir in garlic and the flour, mixing it around for a couple of minutes.
06 - Gradually pour in the sauce mixture, mixing well. Heat to boiling, then hold it to a simmer.
07 - While the sauce simmers, cook pasta according to the package directions. Drain once done.
08 - On a low heat, sprinkle in the parmesan bit by bit while stirring, then mix in the lemon juice.
09 - Drop the pasta and veggies into the sauce. Stir to coat everything thoroughly, and let it heat through.
10 - Turn off the heat, plate up, and top with some fresh-cracked black pepper and sliced lemons if you like.

# Notes:

01 - There are 7 cups of veggies in this dish, but swap in things like zucchini, cauliflower, asparagus, or mushrooms.
02 - If you'd prefer it vegetarian, just use veggie broth instead of chicken stock.
03 - Shred your parmesan fresh from a block. The pre-packed stuff can struggle to melt properly.
04 - Only mix the cheese and lemon juice on low heat to keep a silky texture.
05 - Want more pasta? You can use up to ¾ pound with less sauce.

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