Rainbow Veggie Pasta Primavera (Print View)

Bow-tie pasta with vibrant spring vegetables in a light garlic and olive oil sauce, finished with fresh lemon and herbs.

# 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 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 (optional)
18 - 2 tablespoons chopped fresh basil
19 - 2 tablespoons 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 instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using), sauté for 1 minute until fragrant.
03 - Add the carrots, broccoli, and asparagus. Sauté for 3–4 minutes until they begin to soften.
04 - Add the red onion, bell pepper, yellow squash, and a pinch of salt. Sauté another 3–4 minutes until all vegetables are just tender but still vibrant.
05 - Stir in the cherry tomatoes and peas. Cook for 2 minutes until just heated through.
06 - Add the drained pasta to the skillet along with the remaining 1 tablespoon olive oil, lemon zest, and lemon juice. Toss to combine, adding reserved pasta water as needed for a silky sauce.
07 - Season with additional salt and black pepper to taste.
08 - Remove from heat. Toss with Parmesan (if using), fresh basil, and parsley.
09 - Serve immediately, garnished with extra herbs and cheese as desired.

# Expert Suggestions:

01 -
  • Its like eating a rainbow but way more satisfying than that sounds
  • The garlic and lemon sauce makes every vegetable taste like it was destined to be there
  • You can swap in whatever vegetables are wilting in your crisper drawer
02 -
  • Reserving pasta water is the difference between dry pasta and restaurant-style coating sauce
  • Vegetables continue cooking after you take them off the heat, so err on the side of slightly underdone
  • The lemon juice goes in last to preserve its bright, acidic kick that makes the whole dish sing
03 -
  • Use a microplane for the lemon zest to avoid any bitter white pith
  • If your vegetables seem dry before adding the pasta, dont be afraid to add another splash of olive oil
  • Room temperature vegetables cook more evenly than ones straight from the refrigerator
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