Save Last spring, my neighbor Sarah dropped off a basket of vegetables from her garden and challenged me to use them all before they wilted. I stood in my kitchen staring at this rainbow of produce and decided pasta would be the perfect canvas. That spontaneous creation became one of my most requested recipes, and I love how every bite tastes like sunshine and crunch.
I made this for my book club last month when we were discussing a light summer read. Everyone kept asking what made the pasta taste so fresh and bright. Watching them go back for seconds while debating between seconds and dessert was honestly the best compliment.
Ingredients
- 340 g (12 oz) bow-tie pasta: The little bows catch all those vegetable bits and sauce in their folds
- 1 cup cherry tomatoes halved: They burst slightly and create little pockets of sweetness as you toss
- 1 cup asparagus cut into 1-inch pieces: Keep them bite sized so they cook evenly with other veggies
- 1 cup red bell pepper thinly sliced: Adds gorgeous color and a sweet crunch that pops
- 1 cup yellow squash sliced into half-moons: The shape looks beautiful and holds up perfectly to quick sautéing
- 1 cup broccoli florets: Use bite sized pieces so they tenderize without getting mushy
- 1 cup carrots julienned: The matchstick cuts cook quickly and add lovely texture
- 1/2 cup red onion thinly sliced: Provides just enough bite and a pretty purple accent
- 1/2 cup frozen peas: These little pops of sweetness brighten everything up
- 3 tbsp extra virgin olive oil: Use the good stuff here since its the backbone of your sauce
- 3 cloves garlic minced: Let it sizzle just until fragrant, never brown or bitter
- 1/2 tsp crushed red pepper flakes optional: Adds just a whisper of warmth that wakes up the palate
- 1/2 tsp sea salt plus more to taste: Season each layer as you cook for depth of flavor
- 1/4 tsp freshly ground black pepper: Freshly ground makes all the difference here
- Zest of 1 lemon: This bright aromatic element is the secret weapon
- 2 tbsp fresh lemon juice: Balances the olive oil and makes vegetables sing
- 1/4 cup grated Parmesan cheese optional: Adds a savory umami note if you eat dairy
- 2 tbsp chopped fresh basil: Tear it by hand for the most aromatic finish
- 2 tbsp chopped fresh parsley: Brings freshness and a beautiful final garnish
Instructions
- Get your pasta water bubbling:
- Bring a large pot of salted water to boil and cook bow-tie pasta until perfectly al dente then reserve 1/2 cup pasta water before draining
- Warm the garlic base:
- Heat 2 tablespoons olive oil in a large skillet over medium heat then add garlic and red pepper flakes if using and sauté just 1 minute until fragrant
- Start your harder vegetables:
- Add carrots broccoli and asparagus then sauté 3 to 4 minutes until they begin to soften but still have snap
- Add the remaining fresh vegetables:
- Stir in red onion bell pepper yellow squash and a pinch of salt then cook another 3 to 4 minutes until everything is tender but still vibrant
- Fold in the quick cook vegetables:
- Add cherry tomatoes and frozen peas and cook just 2 minutes until heated through and tomatoes start to glisten
- Bring it all together:
- Toss in the drained pasta with remaining olive oil lemon zest and lemon juice adding pasta water as needed for a silky coating
- Season to perfection:
- Taste and adjust with more salt and black pepper until the flavors pop exactly how you like them
- Finish with herbs and cheese:
- Remove from heat and toss with Parmesan if using plus fresh basil and parsley then serve right away
Save This pasta has become my go to for potlucks because it holds up beautifully at room temperature. Something about all those colors in one bowl makes people smile before they even take a bite.
Making It Your Own
The beauty of this recipe is how adaptable it is to whatever vegetables catch your eye. Swap in zucchini or snap peas or whatever looks fresh at the market.
Perfect Pasta Every Time
Reserve that pasta water before draining because the starch helps create a silky sauce that clings to every bowtie. It makes such a difference in the final texture.
Serving Suggestions
This pasta works beautifully as a main course or as a stunning side alongside grilled fish or chicken. The light fresh flavors pair wonderfully with a crisp white wine.
- Grill some crusty bread to soak up any extra garlic olive oil at the bottom of bowls
- Add a handful of arugula just before serving for peppery fresh contrast
- Pack leftovers for lunch because it tastes even better the next day
Save There is something so satisfying about a bowl full of color and crunch. Hope this recipe finds its way into your regular rotation too.
Cooking Q&A
- → Can I prepare this dish ahead of time?
While best served fresh, you can prepare vegetables in advance and store them separately. Cook the pasta and vegetables just before serving to maintain texture and vibrant color. Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of water.
- → What vegetables work best for substitutions?
Feel free to swap based on seasonal availability and preference. Zucchini, snap peas, green beans, mushrooms, and cherry tomatoes are excellent choices. Use vegetables that cook in similar timeframes to ensure even tenderness.
- → How do I make this dish vegan?
Simply omit the Parmesan cheese or use a plant-based alternative. The garlic and lemon oil sauce is naturally vegan-friendly. Nutritional yeast can add a savory note if desired.
- → Can I add protein to this meal?
Absolutely. Grilled chicken breast, sautéed shrimp, white beans, or chickpeas work wonderfully. Add cooked protein during the final tossing step or serve alongside the pasta.
- → What's the best way to achieve al dente pasta?
Follow package instructions but start checking 1-2 minutes before the recommended time. Pasta should have a slight firmness when bitten. Remember that reserved pasta water helps create a silky sauce when tossed together.
- → Which wines pair well with this dish?
Crisp white wines complement this light, fresh pasta beautifully. Sauvignon Blanc, Pinot Grigio, and Vermentino are excellent choices that enhance the bright lemon and vegetable flavors.