Save Celebrate the arrival of spring with this vibrant Rainbow Veggie Pasta Primavera. A colorful array of fresh vegetables meets al dente bow-tie pasta in a light, savory garlic and olive oil sauce, creating a healthy and satisfying meal that is as beautiful as it is delicious.
Save This Italian-American classic is perfect for those seeking a vegetarian main dish that doesn't compromise on flavor. The combination of lemon zest, fresh basil, and parsley elevates the simple sauce, making every bite feel fresh and light.
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
- 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 ensure success, use a large pot for the pasta and a large skillet to provide enough room for sautéing the vegetables. Make sure to have your chefs knife and cutting board ready to julienne the carrots and prep the other vegetables to a uniform size for even cooking.
Varianten und Anpassungen
This recipe is highly adaptable. For a vegan version, simply omit the Parmesan or use a plant-based substitute. You can increase the protein by adding grilled chicken or shrimp. Feel free to swap in other colorful vegetables like zucchini or snap peas. For those with dietary restrictions, use certified gluten-free pasta or dairy-free cheese alternatives.
Serviervorschläge
Serve this pasta immediately while warm, garnished with extra fresh herbs and cheese. For a complete dining experience, pair this meal with a crisp glass of Sauvignon Blanc or Pinot Grigio to complement the bright lemon and garlic notes.
Save Whether you're looking for a healthy weeknight dinner or a stunning dish for a springtime gathering, this Rainbow Veggie Pasta Primavera is sure to impress. Enjoy the fresh, vibrant taste of seasonal vegetables in every forkful.
Recipe FAQs
- → How do I keep the vegetables vibrant and crisp?
Cook vegetables in stages by texture—firm vegetables like carrots and broccoli first, then softer ones like bell peppers and squash, finishing with cherry tomatoes and peas. This prevents overcooking while building layers of flavor.
- → Can I prepare this ahead of time?
Cook pasta and vegetables separately and store in the refrigerator. Combine just before serving with the lemon oil mixture to maintain texture and freshness. Reheat gently if preferred.
- → What vegetables work best as substitutes?
Use seasonal produce like zucchini, snap peas, green beans, or mushrooms. Aim for a variety of colors and textures, maintaining similar cooking times by cutting consistently sized pieces.
- → How do I make this vegan?
Simply omit the Parmesan cheese or substitute with nutritional yeast or dairy-free alternatives. The lemon-garlic oil base is naturally plant-based and provides rich flavor without animal products.
- → Why is reserved pasta water important?
Pasta water contains starch that emulsifies with the olive oil, creating a silky sauce that clings to the pasta. Add gradually while tossing to achieve the desired consistency without making the dish watery.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh vegetables and bright lemon flavors. Their acidity balances the olive oil and enhances the herbs.