Rainbow Veggie Pasta Primavera (Printable)

Colorful bow-tie pasta with fresh spring vegetables in a light garlic and lemon sauce. Vegetarian, easy, and perfect for healthy dining.

# Components:

→ Pasta

01 - 12 oz bow-tie pasta (farfalle)

→ 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

# Method:

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 to 4 minutes until they begin to soften.
04 - Add the red onion, bell pepper, yellow squash, and a pinch of salt. Sauté another 3 to 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. Serve immediately, garnished with extra herbs and cheese as desired.

# Expert Advice:

01 -
  • Every bite tastes like youre eating sunshine, with vegetables that still have snap and sweetness instead of turning to mush.
  • Its one of those rare dishes that looks impressive but comes together faster than ordering takeout, and you feel good about eating it.
02 -
  • If you add all the vegetables at once, the delicate ones turn to mush while the sturdy ones stay raw, so stagger them by cooking time.
  • That reserved pasta water is not optional, the starch in it helps the oil cling to the pasta instead of pooling at the bottom of the bowl.
03 -
  • Zest the lemon directly over the skillet right before serving so the oils from the zest hit the hot pasta and release their fragrance.
  • If you want deeper flavor, let the vegetables sit undisturbed in the pan for a minute or two so they get a little char on the edges.
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