Rainbow Veggie Pasta Primavera

Experience the colors of the season with this vibrant Rainbow Veggie Pasta Primavera. This dish features light bow-tie pasta tossed with a garden-fresh medley of spring vegetables in a delicate garlic and olive oil sauce. It is a healthy, cheerful meal that perfectly captures the essence of fresh, seasonal cooking.

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This Italian-American classic is as beautiful to look at as it is to eat. The combination of zesty lemon and aromatic garlic creates a silky sauce that coats every bow-tie pasta piece, ensuring each bite is full of bright, Mediterranean-inspired flavor.

Ingredients

• Pasta
• 340 g (12 oz) bow-tie (farfalle) pasta
• Vegetables
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, cut into 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, plus more to taste
• 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

Step 1

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.

Step 2

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.

Step 3

Add the carrots, broccoli, and asparagus. Sauté for 3–4 minutes until they begin to soften.

Step 4

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.

Step 5

Stir in the cherry tomatoes and peas. Cook for 2 minutes until just heated through.

Step 6

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.

Step 7

Season with additional salt and black pepper to taste.

Step 8

Remove from heat. Toss with Parmesan (if using), fresh basil, and parsley.

Step 9

Serve immediately, garnished with extra herbs and cheese as desired.

Zusatztipps für die Zubereitung

To keep the vegetables vibrant and crisp, be careful not to overcook them; they should be just tender to the bite. Using the reserved pasta water is key to achieving a professional, silky sauce texture that clings perfectly to the farfalle without needing heavy cream.

Varianten und Anpassungen

You can easily adapt this recipe based on what you have in your refrigerator. Try adding zucchini or snap peas for different textures. For a vegan version, simply omit the Parmesan or use a plant-based alternative. If you want more protein, grilled chicken or sautéed shrimp make excellent additions.

Serviervorschläge

This pasta is best served immediately while the herbs are fresh and the vegetables are bright. For a complete dining experience, pair this meal with a crisp glass of Sauvignon Blanc or Pinot Grigio. Serve in warm bowls and offer extra grated Parmesan and red pepper flakes at the table.

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Whether you're hosting a spring gathering or enjoying a quiet weeknight dinner, this Rainbow Veggie Pasta Primavera brings a touch of freshness and joy to the table. Enjoy your healthy, homemade Italian-American feast!

Recipe FAQs

→ What vegetables work best in this dish?

Cherry tomatoes, asparagus, red bell pepper, yellow squash, broccoli florets, and julienned carrots create the signature rainbow. You can also add snap peas, zucchini, or fresh green beans based on seasonality.

→ Can I make this vegan?

Simply omit the Parmesan cheese or substitute with nutritional yeast, vegan Parmesan, or cashew-based cheese alternatives. The olive oil and lemon sauce base is naturally plant-based.

→ How do I prevent vegetables from becoming mushy?

Sauté harder vegetables like carrots and broccoli first for 3-4 minutes, then add softer vegetables like peppers and squash. Cook until just tender-crisp and vibrant in color. Avoid overcooking to maintain texture.

→ What pasta shapes work well?

Bow-tie (farfalle) pasta is traditional, but penne, rotini, fusilli, or orecchiette also work beautifully. Choose shapes that catch the sauce and vegetables in their crevices.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil. The pasta may absorb more liquid as it sits, so adjust seasoning before serving.

→ Can I add protein?

Grilled chicken, sautéed shrimp, or white beans make excellent additions. Add cooked proteins during the final toss step so they heat through without overcooking.