Rainbow Veggie Pasta Primavera (Printable)

Vibrant bow-tie pasta with cherry tomatoes, asparagus, bell peppers, and fresh herbs in a light garlic-lemon sauce.

# Ingredient List:

→ 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

# 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 minced garlic and red pepper flakes if using, sauté for 1 minute until fragrant.
03 - Add the carrots, broccoli, and asparagus to the skillet. 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 for 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 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 cheese if using, fresh basil, and parsley.
09 - Serve immediately, garnished with extra herbs and cheese as desired.

# Expert Tips:

01 -
  • It transforms a pile of random vegetables into something that feels intentional and beautiful without any fancy technique.
  • The lemon and garlic create a sauce that clings to every piece of pasta without feeling heavy or rich.
  • You can taste the freshness in every bite, and it somehow satisfies without weighing you down.
  • Leftovers actually taste better the next day once the flavors marry in the fridge.
02 -
  • Dont skip reserving the pasta water, its starchy and salty and turns olive oil into an actual sauce.
  • Add the vegetables in stages based on how long they take to cook or everything will either be mushy or raw.
  • Toss the pasta with the vegetables off the heat to prevent overcooking and keep the colors bright.
03 -
  • Use a vegetable peeler to make thin ribbons of carrot or zucchini for a more elegant look and faster cooking.
  • If the pasta seems dry after tossing, add pasta water one tablespoon at a time instead of more oil to keep it light.
  • Zest the lemon directly over the skillet right before serving so the oils hit the warm pasta and release their aroma.
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