Ingredients
Scale
- ½ lb. ziti pasta
- 1 ¼ cups chicken broth
- 1 ¼ cups half and half
- 2 tablespoons olive oil
- 2 cups broccoli florets
- ½ cup julienned carrots
- ½ cup sliced red onion
- 1 cup sliced red bell pepper
- ½ cup frozen peas
- 1 cup halved cherry tomatoes
- 3 cloves minced garlic
- 3 tablespoons butter
- Salt and pepper (to taste)
- Freshly grated parmesan cheese (optional)
Instructions
- In a large measuring cup, combine chicken broth, half and half, chicken bouillon cube, soy sauce, hot sauce, and herbs. Set aside.
- Boil salted water in a large pot and cook ziti until al dente, then drain.
- Heat olive oil in a skillet over medium-high heat; sauté broccoli, onions, carrots, and bell peppers for about 3 minutes until softened.
- Add zucchini, peas, and tomatoes to the skillet; season with salt and pepper. Cook for an additional 2–3 minutes.
- In the same skillet, melt butter over medium heat; add minced garlic and whisk in flour until lightly golden.
- Gradually stir in the reserved sauce mixture; bring to a boil then reduce to simmer.
- Combine cooked pasta with the sauce and sautéed vegetables until well-mixed.
- Serve immediately with freshly cracked pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg