Rainbow Veggie Pasta Primavera (Print View)

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

# Components:

→ 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
13 - 1/2 teaspoon sea salt, plus more to taste
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
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, 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 tender but still vibrant.
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 for a silky sauce consistency.
07 - Adjust seasoning with additional salt and black pepper to taste.
08 - Remove skillet from heat. Toss pasta with Parmesan cheese, fresh basil, and parsley.
09 - Transfer to serving dishes immediately and garnish with additional fresh herbs and cheese as desired.

# Expert Advice:

01 -
  • It clears out your crisper drawer and makes you feel like a genius for using up every stray vegetable.
  • The lemon and garlic keep it light enough that you can eat a full bowl without feeling weighed down.
  • It looks like a celebration on the plate, even on a regular Tuesday night.
02 -
  • Do not skip reserving the pasta water, it binds the sauce and keeps everything from feeling oily or dry.
  • Cook the vegetables in stages so the dense ones soften without turning the delicate ones into mush.
  • Toss the pasta off the heat so the herbs stay green and fragrant instead of wilting into the sauce.
03 -
  • Salt your pasta water generously, it should taste like the sea, because the pasta will not absorb any seasoning otherwise.
  • Use a large skillet so the vegetables have room to sear instead of steam, which keeps them from turning limp and dull.
  • Add the lemon zest last so the oils release right into the hot pasta and hit you with fragrance in the first bite.
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