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Ziti with Vegetables

Total Time

Prep/Total Time: 25 min.


8 servings

Reader Scott Eighme relies on basil, marjoram and thyme to flavor this rich pasta side dish. "This recipe is my older son's favorite. I came up with it when we were staying with friends and I was asked to prepare dinner one evening without making a trip to the store," he writes from Barrinton, Rhode Island. "You can easily vary it, using vegetables and herbs to suit your family's tastes."


  • 12 ounces uncooked ziti or other medium pasta
  • 1 package (16 ounces) frozen broccoli, carrots and water chestnuts
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 teaspoons dried basil
  • 2 teaspoons dried marjoram
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 4 teaspoons cornstarch
  • 1 cup chicken broth
  • 1/2 cup white wine or additional chicken broth
  • 1/2 cup grated Parmesan cheese


  1. Cook pasta according to package directions. Meanwhile, in a saucepan, bring 1 in. of water to a boil; place vegetables in a steamer basket over water. Cover and steam for 5-7 minutes or until tender.
  2. In a Dutch oven or large saucepan, combine the oil, butter, basil, marjoram, thyme and salt. Cook and stir over medium heat for 1 minute. Combine cornstarch, broth and wine or additional broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Drain pasta. Add pasta and vegetables to the sauce; toss to combine. Sprinkle with Parmesan cheese.

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  • kimspacc
    Jan 8, 2014

    This was OK, but next time, I think I might try fresh herbs for additional flavor.

  • lurky27
    Jan 15, 2012

    Yum! We served this as a meatless main dish. We used a 13.25 box of whole wheat penne, had no thyme so omitted it, and used all broth and no wine. We steamed the frozen vegetables for 10 minutes in our Oster food steamer. Delicious!~ Theresa

  • NJ_mommy_1
    Apr 29, 2008

    No comment left