Rainbow Veggie Pasta Primavera (Printable Version)

Colorful bow-tie pasta with crisp vegetables in light garlic olive oil sauce

# What You'll Need:

→ Pasta

01 - 12 oz bow-tie (farfalle) pasta

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 1 cup red bell pepper, thinly sliced
05 - 1 cup yellow squash, sliced into half-moons
06 - 1 cup broccoli florets
07 - 1 cup carrots, julienned
08 - 1/2 cup red onion, thinly sliced
09 - 1/2 cup frozen peas

→ Sauce

10 - 3 tbsp extra-virgin olive oil
11 - 3 cloves garlic, minced
12 - 1/2 tsp crushed red pepper flakes
13 - 1/2 tsp sea salt, plus more to taste
14 - 1/4 tsp freshly ground black pepper
15 - Zest of 1 lemon
16 - 2 tbsp fresh lemon juice

→ Garnish

17 - 1/4 cup grated Parmesan cheese
18 - 2 tbsp chopped fresh basil
19 - 2 tbsp chopped fresh parsley

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the bow-tie pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
03 - Add carrots, broccoli, and asparagus to the skillet. Sauté for 3 to 4 minutes until they begin to soften.
04 - Stir in red onion, bell pepper, and yellow squash with a pinch of salt. Sauté another 3 to 4 minutes until all vegetables are tender yet vibrant.
05 - Add cherry tomatoes and frozen peas. Cook for 2 minutes until just heated through.
06 - Add drained pasta to the skillet with remaining 1 tablespoon olive oil, lemon zest, and lemon juice. Toss thoroughly, incorporating reserved pasta water as needed for a silky consistency.
07 - Season generously with salt and black pepper to taste. Remove from heat and toss with Parmesan, basil, and parsley.
08 - Plate immediately, garnished with additional herbs and cheese as desired.

# Expert Tips:

01 -
  • Its the kind of meal that makes you feel virtuous for eating all those vegetables while actually craving seconds
  • The garlic lemon sauce ties everything together without overpowering the fresh flavors
  • You can use whatever vegetables you have on hand, making it perfect for cleaning out the crisper drawer
02 -
  • Reserving pasta water is non negotiable, it starchy liquid is what transforms olive oil and lemon juice into a cohesive sauce
  • Don't overcrowd your skillet or the vegetables will steam instead of sauté, work in batches if necessary
  • The vegetables should still have some bite when you add the pasta, theyll continue cooking slightly
03 -
  • Cut all your vegetables to similar sizes so they cook evenly and every forkful has the same variety
  • Room temperature vegetables cook more evenly than cold ones straight from the fridge
Go Back