Save Rainbow Veggie Pasta Primavera is a vibrant and healthy celebration of the season, bringing together a stunning array of fresh vegetables and bow-tie pasta. Tossed in a light garlic and olive oil sauce with a hint of lemon, this dish is as nourishing as it is beautiful, perfect for a fresh meal that celebrates spring bounty.
Save This dish perfectly balances the sweetness of cherry tomatoes and carrots with the earthy tones of asparagus and broccoli, all tied together by a silky emulsion of olive oil and starchy pasta water. The addition of fresh herbs and lemon zest at the end ensures every bite of farfalle is bright and flavorful.
Ingredients
- Pasta: 340 g (12 oz) bow-tie (farfalle) pasta
- Vegetables: 1 cup cherry tomatoes (halved), 1 cup asparagus (1-inch pieces), 1 cup red bell pepper (thinly sliced), 1 cup yellow squash (sliced into half-moons), 1 cup broccoli florets, 1 cup carrots (julienned), 1/2 cup red onion (thinly sliced), 1/2 cup frozen peas
- Sauce: 3 tbsp extra-virgin olive oil, 3 cloves garlic (minced), 1/2 tsp crushed red pepper flakes (optional), 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, Zest of 1 lemon, 2 tbsp fresh lemon juice
- Garnish: 1/4 cup grated Parmesan cheese (optional), 2 tbsp chopped fresh basil, 2 tbsp chopped fresh parsley
Instructions
- 1. Cook the Pasta
- 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.
- 2. Sauté Aromatics
- 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.
- 3. Cook Firm Vegetables
- Add the carrots, broccoli, and asparagus. Sauté for 3–4 minutes until they begin to soften.
- 4. Add Remaining Vegetables
- 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.
- 5. Finish the Veggie Mix
- Stir in the cherry tomatoes and peas. Cook for 2 minutes until just heated through.
- 6. Toss and Emulsify
- 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.
- 7. Season
- Season with additional salt and black pepper to taste.
- 8. Garnish
- Remove from heat. Toss with Parmesan (if using), fresh basil, and parsley.
- 9. Serve
- Serve immediately, garnished with extra herbs and cheese as desired.
Zusatztipps für die Zubereitung
To ensure the best texture, cook the farfalle only until al dente, as it will continue to soften slightly when tossed with the warm vegetables. Using a large skillet is essential to allow enough space for the vegetables to sauté properly rather than steaming.
Varianten und Anpassungen
This recipe is highly adaptable; feel free to try zucchini or snap peas for extra crunch. For a vegan-friendly version, simply omit the Parmesan or use a plant-based substitute. You can also add grilled chicken or shrimp if you wish to increase the protein content.
Serviervorschläge
Serve this pasta warm, garnished with extra fresh herbs. It pairs beautifully with a side of crusty bread and a crisp white wine such as Sauvignon Blanc or Pinot Grigio to complement the lemony garlic sauce.
Save With its spectrum of colors and zesty, aromatic flavors, this Rainbow Veggie Pasta Primavera is a simple yet sophisticated meal that brings the best of the garden to your table.
Recipe FAQs
- → What vegetables work best for this dish?
The classic combination includes asparagus, bell peppers, broccoli, carrots, yellow squash, cherry tomatoes, and peas. Feel free to substitute with seasonal produce like zucchini, snap peas, green beans, or mushrooms based on availability and preference.
- → Can I make this ahead of time?
This dish is best served immediately after cooking to maintain the vibrant color and crisp texture of the vegetables. However, you can prep all ingredients in advance and cook everything together when ready to serve.
- → How do I keep the vegetables from getting mushy?
Cook vegetables in stages, starting with the harder varieties like carrots and broccoli first, then adding softer vegetables like tomatoes and peas toward the end. This staggered approach ensures everything finishes tender-crisp at the same time.
- → What pasta shapes work well for this?
Bow-tie (farfalle) pasta is ideal because its shape captures the sauce and vegetables beautifully. Other good options include penne, fusilli, or orecchiette that hold vegetables and sauce well.
- → How can I add protein to this dish?
Grilled chicken, shrimp, tofu, or white beans are excellent protein additions. Toss them in with the vegetables or add them after cooking. For a vegan option, chickpeas or lentils work wonderfully.
- → Is this dish suitable for dietary restrictions?
The base dish is naturally vegetarian and vegan-friendly. For gluten-free, use certified gluten-free pasta. Dairy-free versions simply omit the Parmesan or substitute with a plant-based alternative.