Rainbow Veggie Pasta Primavera

The sunlight streaming through my kitchen window caught the colors in the bowl and I actually gasped. I hadnt planned on making anything special that Tuesday, just wanted to use up the CSA box before everything wilted, but suddenly dinner felt like a celebration. Spring somehow arrived on my cutting board in red, yellow, green, and orange, and I knew this pasta was going to be something I would make every year when the markets start bursting with fresh produce again.

My roommate walked in midway through chopping and asked if I was cooking for a dinner party. The counter was covered in vegetable prep and I just laughed, realizing how impressive this simple pasta looks when you are surrounded by all the separate components. We ended up eating straight from the serving bowl standing up, neither of us wanting to bother with proper plates.

Ingredients

• 340 g (12 oz) bow-tie (farfalle) pasta: The bow shape catches all the little vegetable pieces and sauce in its folds, making every forkful perfectly balanced
• 1 cup cherry tomatoes, halved: These add bursts of sweetness and juice that contrast beautifully with the savory vegetables
• 1 cup asparagus, cut into 1-inch pieces: Spring asparagus has such a tender, grassy flavor that defines this dish
• 1 cup red bell pepper, thinly sliced: Provides crunch and a gorgeous ruby color that makes the whole bowl pop
• 1 cup yellow squash, sliced into half-moons: Mild and tender, these soak up the garlic and olive oil beautifully
• 1 cup broccoli florets: These add substance and hold up well during cooking, maintaining their bright green color
• 1 cup carrots, julienned: The sweetness of carrots balances the slight bitterness of asparagus and red pepper
• 1/2 cup red onion, thinly sliced: Just enough onion flavor to add depth without overpowering the delicate vegetables
• 1/2 cup frozen peas: These add pops of sweetness and vibrant green color throughout
• 3 tbsp extra-virgin olive oil: Use good quality oil here since it is the backbone of the entire sauce
• 3 cloves garlic, minced: Fresh garlic, not jarred, makes all the difference in the final flavor
• 1/2 tsp crushed red pepper flakes (optional): Adds just the slightest warmth that makes all the flavors sing
• 1/2 tsp sea salt, plus more to taste: Season as you go, building layers of flavor instead of salting only at the end
• 1/4 tsp freshly ground black pepper: Freshly ground has so much more complexity than pre-ground
• Zest of 1 lemon: The oils in the zest brighten everything without making the dish taste acidic
• 2 tbsp fresh lemon juice: Adds just enough acid to cut through the olive oil and make the vegetables taste more vibrant
• 1/4 cup grated Parmesan cheese (optional): A salty, umami-rich finish that ties everything together
• 2 tbsp chopped fresh basil: Tear the basil by hand right before serving to preserve its delicate aroma
• 2 tbsp chopped fresh parsley: Adds a fresh, herbal finish that makes the dish taste garden-fresh

Instructions

Get your pasta water going first:

Bring a large pot of salted water to a boil and cook the bow-tie pasta according to package directions until al dente, which usually means the pasta still has a slight bite in the center

Sauté the aromatics while the pasta cooks:

Heat 2 tablespoons olive oil in a large skillet over medium heat, add the minced garlic and red pepper flakes if you are using them, and let them sizzle for just one minute until your kitchen smells incredible

Start with the harder vegetables:

Add the carrots, broccoli, and asparagus to the skillet and sauté for 3 to 4 minutes, watching as they begin to soften and brighten in color

Add the remaining vegetables:

Throw in the red onion, bell pepper, yellow squash, and a pinch of salt, cooking for another 3 to 4 minutes until everything is tender but still has a nice crunch

Add the delicate vegetables last:

Stir in the cherry tomatoes and frozen peas and cook for just 2 minutes until heated through and the tomatoes are starting to blister

Combine everything:

Add the drained pasta to the skillet along with the remaining tablespoon of olive oil, lemon zest, and lemon juice, tossing everything together until the pasta is coated and the vegetables are distributed throughout

Season and serve:

Taste and add more salt and pepper as needed, then remove from heat and toss with Parmesan, basil, and parsley before serving immediately

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This has become my go-to for impromptu dinner parties because it looks so impressive but is actually quite forgiving. Last summer I made it for my parents who claimed they hated vegetables, and they both went back for seconds.

Making It Your Own

I have learned that the vegetable combinations are endlessly adaptable based on what you have on hand or what looks best at the market. The key is keeping a rainbow of colors and varying the textures so every bite feels exciting.

Perfecting the Timing

The trickiest part is getting everything to finish cooking at the same time so nothing gets cold or overcooked. I start the pasta water first, then begin prep work, and finally heat the skillet so everything comes together right when the pasta is perfectly al dente.

Serving Suggestions

This pasta is substantial enough to stand alone as a main course but also works beautifully as a side dish for grilled fish or chicken. A crisp white wine like Sauvignon Blanc cuts through the olive oil and complements the fresh vegetables perfectly.

• Let the pasta rest for 5 minutes before serving to allow the flavors to meld together
• Have extra lemon wedges at the table for those who love a bright, acidic finish
• This dish is best enjoyed the same day but the leftovers make an excellent cold pasta salad for lunch

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There is something so satisfying about a bowl of pasta that looks as good as it tastes, especially when it comes together this easily. Enjoy every colorful, delicious bite.

Recipe FAQs

→ What vegetables work best in pasta primavera?

Spring vegetables like asparagus, peas, and broccoli work beautifully, along with colorful bell peppers, cherry tomatoes, yellow squash, and red onions. The key is cutting vegetables uniformly so they cook evenly while maintaining their vibrant colors and tender-crisp texture.

→ 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 bell peppers and squash. Cook until just tender-crisp rather than soft. The vegetables should retain some bite and their bright, fresh appearance.

→ Can I make this dish ahead of time?

While best served immediately, you can prepare vegetables in advance and store them refrigerated. Cook the pasta and vegetables just before serving, tossing everything together at the last minute to maintain optimal texture and freshness.

→ What pasta shapes work well with primavera?

Bow-tie (farfalle) pasta catches vegetables beautifully in its folds. Other excellent options include penne, rotini, fusilli, or gemelli. Choose shapes with ridges or curves that hold the light olive oil sauce and small vegetable pieces.

→ How can I add protein to this vegetarian dish?

Grilled chicken, sautéed shrimp, or white beans make excellent protein additions. Chickpeas or cannellini beans work particularly well with the Mediterranean flavors. Add them during the final few minutes so they heat through without overcooking.

→ What wine pairs well with pasta primavera?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh vegetables and bright lemon notes. The wine's acidity balances the olive oil sauce while enhancing the natural sweetness of the seasonal produce.