Ingredients
Scale
- 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
- 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
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Begin boiling a large pot of water for the pasta. Once a boil is reached, stir in ½ tablespoon salt.
- Heat olive oil in a large skillet over medium-high heat. Add the broccoli, onions, carrots, and bell peppers and cook for 3 minutes.
- Add the zucchini, peas, and tomatoes. Season the vegetables with salt and pepper and cook for 2-3 minutes. Remove and set aside.
- Add the butter and garlic in the same skillet over medium heat. Add the flour and stir continuously for 2 minutes.
- Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
- Cover partially while you cook the pasta to al dente according to package instructions. Drain once cooked.
- Reduce heat of the sauce to low and gradually sprinkle in the parmesan cheese until combined, then stir in the lemon juice.
- Add the drained pasta and stir to combine. Add the vegetables back and toss to combine and heat through.
- Remove from heat and serve with freshly cracked pepper and fresh lemon slices.