Step 1: Prepare the Sauce in the Slow Cooker

1. In a large measuring cup, combine 1 ¼ cups chicken broth, 1 ¼ cups half and half, ½ chicken bouillon cube (crumbled), 1 tsp soy sauce, 1 tsp hot sauce, ¾ tsp dried parsley, ¾ tsp dried basil, ¾ tsp dried oregano, ¾ tsp mustard powder, and a pinch of red pepper flakes. Stir until the bouillon dissolves.

2. Pour the mixture into the slow cooker. Add 3 tbsp butter and 3 minced garlic cloves.

3. Cover and cook on low for 4-6 hours or high for 2-3 hours, stirring occasionally if possible, until the sauce is fragrant and slightly thickened.

4. About 30 minutes before serving, whisk 3 tbsp flour with ¼ cup cold water to create a slurry. Stir into the sauce and cook on high for 20-30 minutes to thicken. Keep warm.

   • Tip: Stir the sauce halfway through to prevent separation. Use a slow cooker liner for easy cleanup. If the sauce is too thin, add an extra 1 tbsp flour slurry.

Step 2: Cook the Pasta

1. About 20 minutes before the sauce is done, bring a large pot of water to a boil. Add ½ tbsp salt and ½ lb ziti. Cook to al dente per package instructions (typically 8-10 minutes).

2. Drain the pasta and toss with 1 tsp olive oil to prevent sticking. Set aside and keep warm.

   • Tip: Undercook pasta by 1 minute to avoid mushiness when mixed with sauce. Use a colander for easy draining. Reserve ½ cup pasta water to adjust sauce consistency if needed.

Step 3: Sauté the Vegetables

1. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add 2 cups broccoli florets, ½ cup julienned carrots, ½ cup sliced red onion, and 1 cup sliced red bell pepper. Cook for 3-4 minutes, stirring occasionally, until slightly tender but still crisp.

2. Add 1 ½ cups zucchini chunks, ½ cup frozen peas, and 1 cup halved cherry tomatoes. Season with salt and black pepper to taste. Cook for 2-3 minutes until the vegetables are vibrant and just tender. Remove from heat and set aside.

   • Tip: Cut vegetables uniformly for even cooking. Sauté just before serving to maintain color and crunch. Use a large skillet to avoid overcrowding.

Step 4: Combine and Finish the Dish

1. Reduce the slow cooker sauce to low. Gradually stir in 1 cup freshly grated Parmesan cheese until melted and smooth. Stir in 2 tbsp lemon juice.

2. Add the cooked ziti to the sauce and toss gently to coat. If the sauce is too thick, add reserved pasta water (1-2 tbsp at a time) to reach desired consistency.

3. Fold in the sautéed vegetables, tossing gently to combine and heat through (about 1-2 minutes on low in the slow cooker or in a large mixing bowl if the slow cooker is too small).

4. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

   • Tip: Add Parmesan gradually to avoid clumping. Toss gently to preserve vegetable texture. Serve immediately for the best texture.

Step 5: Serve

1. Spoon the pasta primavera onto a large serving platter or divide among 4-6 plates, ensuring each portion has a balance of pasta and colorful vegetables (about 1 ½ cups per serving).

2. Garnish with freshly cracked black pepper and fresh lemon slices. Serve hot with a side of garlic bread, a green salad, or roasted asparagus for a complete meal.

   • Tip: Arrange for a vibrant presentation—pasta in the center, with bright vegetables scattered on top. Warm plates for a cozy touch. Offer extra Parmesan or red pepper flakes on the side for customization