Rainbow Veggie Pasta Primavera

The first time I made this pasta, I'd gone a bit overboard at the farmers market, coming home with bags of vegetables in every color imaginable. My roommate took one look at the chaotic heap on the counter and asked what on earth I was planning. Honestly, I just started chopping and tossing things into a skillet, hoping something delicious would emerge from the rainbow mess.

That impromptu dinner became a regular request in our apartment. We'd gather around the table with steaming bowls, the vegetables still vibrant from their quick sauté, arguing about whose bowl had more cherry tomatoes. Something about eating all those colors just made the whole evening feel brighter.

Ingredients

• 340 g (12 oz) bow-tie pasta: Those little bows catch the sauce and vegetable pieces in every bite
• 1 cup cherry tomatoes: They burst slightly when tossed with hot pasta, creating little pockets of sweetness
• 1 cup asparagus: Cut into bite sized pieces so they cook evenly alongside the other vegetables
• 1 cup red bell pepper: Provides a gorgeous contrast and sweet crunch
• 1 cup yellow squash: Slice into half moons for an elegant look and tender texture
• 1 cup broccoli florets: Keep them small so they soften without becoming mushy
• 1 cup julienned carrots: They add sweetness and maintain a pleasant bite even after cooking
• 1/2 cup red onion: Thin slices mellow beautifully in the skillet
• 1/2 cup frozen peas: Add them at the end for pops of sweetness and bright green color
• 3 tbsp extra virgin olive oil: Use half to cook the vegetables and half to finish the dish
• 3 cloves garlic: Mince it fresh because the flavor really shines here
• 1/2 tsp crushed red pepper flakes: Optional, but I love the subtle warmth it provides
• 1/2 tsp sea salt: Start with this and adjust at the end
• 1/4 tsp black pepper: Freshly ground makes all the difference
• Zest and juice of 1 lemon: The brightness lifts all the earthy vegetable flavors
• 1/4 cup grated Parmesan: Optional, but adds a savory finish
• 2 tbsp each fresh basil and parsley: Dont skip these, they make the dish taste like spring

Instructions

Cook the pasta:

Bring a large pot of salted water to boil and cook the bow ties until al dente, remembering to reserve that precious half cup of pasta water before draining

Start the aromatics:

Heat 2 tablespoons olive oil in a large skillet over medium heat, adding the garlic and red pepper flakes until you can smell them, about 1 minute

Add the hard vegetables first:

Toss in the carrots, broccoli, and asparagus, giving them 3 to 4 minutes to start softening since they take longest

Add the remaining vegetables:

Throw in the red onion, bell pepper, and yellow squash with a pinch of salt, cooking another 3 to 4 minutes until everything is tender but still colorful

Finish with delicate vegetables:

Stir in the cherry tomatoes and frozen peas for just 2 minutes until heated through

Combine everything:

Add the drained pasta to the skillet with the remaining olive oil, lemon zest, and juice, tossing until well combined and using that reserved pasta water to create a silky sauce

Season and serve:

Taste and add more salt or pepper if needed, then finish with Parmesan, basil, and parsley before serving immediately

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Last spring, I made this for my parents on their back porch. My dad, who typically views pasta as a vehicle for red meat, went back for thirds and asked if we could plant more vegetables in the garden just so I could make it again. That's when I knew this wasn't just a recipe, it was a keeper.

Timing Everything Right

I've learned to start the pasta water first, then prep all my vegetables while waiting for it to boil. By the time the pasta cooks, I have everything ready to go in the skillet, and the whole dish comes together in one fluid motion.

Vegetable Substitutions

The beauty of this recipe is its flexibility. I've used zucchini in place of yellow squash, snap peas instead of asparagus, and even added fresh corn in summer. Just keep the total volume roughly the same and stick to vegetables that cook in about the same time frame.

Making It Your Own

Sometimes I add a handful of arugula at the very end for peppery bite, or top with toasted pine nuts for crunch. The basic formula stays the same, but little tweaks keep it interesting.

• Try adding sun dried tomatoes for an extra punch of umami
• A drizzle of high quality balsamic glaze takes it over the top
• Leftovers reheat beautifully with a splash of water

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This pasta has become my go to for potlucks and weeknight dinners alike. Something about all those colors makes people happy before they even take a bite.

Recipe Questions & Answers

→ Can I make this gluten-free?

Yes, simply substitute the bow-tie pasta with your favorite certified gluten-free pasta. Cook according to package directions and follow the remaining steps as written.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of olive oil or water to refresh the sauce. The vegetables will soften but remain flavorful.

→ Can I add protein?

Absolutely. Grilled chicken breast, sautéed shrimp, or white beans make excellent additions. Add cooked proteins during the final tossing step so they heat through without overcooking.

→ What vegetables work best?

Choose vegetables that cook at similar rates. Asparagus, bell peppers, broccoli, cherry tomatoes, and squash are ideal. Feel free to substitute with snap peas, zucchini, or fresh green beans based on what's in season.

→ Is this suitable for meal prep?

Yes, this dish meal preps beautifully. Portion into containers and refrigerate. The flavors actually meld and improve overnight. Add fresh herbs just before serving for the best presentation.

→ Can I make it dairy-free?

Simply omit the Parmesan cheese or use a plant-based alternative. The dish is delicious without cheese thanks to the bright lemon, garlic, and fresh herb flavors.