Rainbow Veggie Pasta Primavera (Print view)

Vibrant bow-tie pasta celebrates spring with an array of colorful vegetables in a light garlic and lemon sauce.

# List of Ingredients:

→ 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, optional
18 - 2 tablespoons chopped fresh basil
19 - 2 tablespoons chopped fresh parsley

# Step-by-Step Directions:

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, 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 -
  • It turns a pile of random vegetables into something that feels intentional and special without any fancy technique.
  • The lemony garlic oil clings to every bow-tie fold, so each bite is bright and satisfying instead of boring and virtuous.
  • You can clean out your crisper drawer and still end up with a dish that looks like you planned it all along.
02 -
  • Don't skip reserving the pasta water because plain water won't emulsify the oil the same way, and you'll end up with a greasy puddle instead of a silky sauce.
  • Add the vegetables in stages based on how long they take to cook, or you'll end up with some raw and some mushy, which ruins the whole rainbow effect.
  • Toss the herbs in at the very end off the heat so they stay bright green and fragrant instead of wilting into dull little strings.
03 -
  • Use a skillet large enough to toss everything comfortably, or you'll end up chasing vegetables across your stovetop like I did the first time.
  • Taste a piece of each vegetable as you cook so you can pull them at the exact moment they're tender but still have a little life left in them.
  • If the dish feels too oily, you added the pasta water too late, so next time toss it in while everything is still hot and moving in the pan.
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