Rainbow Veggie Pasta Primavera (Print Version)

Bow-tie pasta tossed with vibrant spring vegetables, garlic, and lemon in a light olive oil sauce. Fresh, 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, 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 garlic and red pepper flakes, 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 cheese if using, fresh basil, and parsley.
09 - Serve immediately, garnished with extra herbs and cheese as desired.

# Expert Advice:

01 -
  • It clears out your vegetable drawer and turns random produce into something that feels intentional and restaurant-worthy.
  • The lemon and garlic create a sauce so light and fresh you can eat a full bowl without feeling weighed down.
  • Every bite is different because the vegetables stay crisp and colorful instead of turning into mush.
  • You can have dinner on the table in under 45 minutes with barely any effort or fancy technique required.
02 -
  • Reserve that pasta water before draining because it's the secret to a sauce that coats instead of puddles at the bottom of the bowl.
  • Don't overcook the vegetables or they'll lose their color and turn limp, which defeats the whole point of a vibrant primavera.
  • Add the lemon juice at the end, not while the vegetables are cooking, so it stays bright and doesn't taste cooked or flat.
03 -
  • Salt your pasta water generously—it should taste like the sea—because that's your only chance to season the pasta itself.
  • Cut all your vegetables before you start cooking so you can move quickly once the garlic hits the pan and nothing burns.
  • Use a large skillet or even a wide sauté pan so the vegetables have room to cook evenly without steaming on top of each other.
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