Rainbow Veggie Pasta Primavera (Print)

Vibrant bow-tie pasta with fresh spring vegetables in a light garlic and lemon olive oil sauce. Vegetarian, easy, and ready in 40 minutes.

# 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 tablespoons extra-virgin olive oil
11 - 3 cloves garlic, minced
12 - 1/2 teaspoon crushed red pepper flakes, optional
13 - 1/2 teaspoon sea salt, plus additional for seasoning
14 - 1/4 teaspoon freshly ground black pepper
15 - Zest of 1 lemon
16 - 2 tablespoons fresh lemon juice

→ Garnish

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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook bow-tie pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes if using, 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, yellow squash, and a pinch of salt. Sauté another 3 to 4 minutes until all vegetables are just tender yet retain vibrant color.
05 - Add cherry tomatoes and peas to the skillet. Cook for 2 minutes until just heated through.
06 - Add drained pasta to the skillet along with remaining 1 tablespoon olive oil, lemon zest, and lemon juice. Toss to combine, adding reserved pasta water as needed to create a silky sauce consistency.
07 - Season with additional salt and black pepper to taste.
08 - Remove from heat. Toss with Parmesan if using, fresh basil, and parsley.
09 - Transfer to serving plates immediately, garnishing with extra herbs and cheese as desired.

# Expert Advice:

01 -
  • The vegetables stay crisp and vibrant, not mushy like so many pasta dishes
  • The garlic and lemon sauce is light enough to let the fresh flavors shine through
  • It comes together in under 40 minutes but looks like you spent all afternoon cooking
02 -
  • Reserve that pasta water before draining. The starchy liquid is what helps the olive oil and lemon juice come together into a silky sauce that clings to every piece of pasta.
  • Do not overcrowd the pan when cooking the vegetables or they will steam instead of sauté. If your skillet is small, cook the vegetables in two batches.
  • Add the fresh herbs at the very end. If you toss them in too early, they lose their bright flavor and the pasta looks less vibrant.
03 -
  • Use a microplane or fine grater for the lemon zest. You want just the yellow outer layer, not the bitter white pith underneath.
  • If you have time, let the vegetables cool slightly before tossing with the hot pasta. This prevents them from cooking more than intended and helps them maintain their bright colors.
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