Save to Pinterest The first time I made this pasta primavera, I was trying to use up an embarrassing amount of vegetables from my farmers market impulse buy. My tiny apartment kitchen smelled like garlic and spring, and I ended up eating half of it straight from the skillet before it even hit the table.
Last spring, my sister came over for dinner and literally gasped when she saw the finished bowl. She said it looked like something from a restaurant menu, and we spent the whole meal picking out our favorite vegetable colors like they were prizes in a cereal box.
Ingredients
- 340 g (12 oz) bow-tie (farfalle) pasta: The little bow shapes catch all the sauce and vegetable pieces in their folds
- 1 cup cherry tomatoes, halved: They burst slightly when tossed with the hot pasta creating little pockets of sweetness
- 1 cup asparagus, cut into 1-inch pieces: Fresh asparagus has a natural sweetness that pairs beautifully with garlic
- 1 cup red bell pepper, thinly sliced: Adds a gorgeous red color and a subtle sweetness
- 1 cup yellow squash, sliced into half-moons: Buttery texture and mild flavor that soaks up the sauce
- 1 cup broccoli florets: Provides a nice crunch and stays vibrant green when cooked quickly
- 1 cup carrots, julienned: Matchstick cuts cook evenly and add lovely orange color
- 1/2 cup red onion, thinly sliced: Adds a mild sharpness that balances the sweetness of other vegetables
- 1/2 cup frozen peas: I always keep these on hand for instant color and sweetness
- 3 tbsp extra-virgin olive oil: Use good quality oil here since its the backbone of the sauce
- 3 cloves garlic, minced: Fresh garlic makes all the difference do not use the pre-minced stuff
- 1/2 tsp crushed red pepper flakes: Just a whisper of heat that makes everything pop
- 1/2 tsp sea salt, plus more to taste: Enhances all the natural vegetable flavors
- 1/4 tsp freshly ground black pepper: Adds a gentle warmth and depth
- Zest of 1 lemon: The essential oils in the zest bring an incredible brightness
- 2 tbsp fresh lemon juice: Cuts through the olive oil and wakes up your palate
- 1/4 cup grated Parmesan cheese (optional): Adds a salty umami note if you eat dairy
- 2 tbsp chopped fresh basil: Tear the leaves by hand for the most fragrant result
- 2 tbsp chopped fresh parsley: Brings a fresh herbal finish that ties everything together
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. Scoop out and reserve 1/2 cup of the starchy pasta water before draining this liquid gold will help create a silky sauce later.
- Warm the olive oil and bloom the garlic:
- While the pasta bubbles away heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and let them sizzle for just 1 minute until the air becomes fragrant but before the garlic turns brown.
- Start with the harder vegetables:
- Add the carrots broccoli and asparagus to the skillet and sauté for 3 to 4 minutes. You want them to soften slightly but still maintain a satisfying crunch when you bite into them.
- Add the remaining vegetables:
- Toss in the red onion bell pepper and yellow squash with a pinch of salt. Cook for another 3 to 4 minutes stirring occasionally until all vegetables are tender but still vibrant and colorful.
- Finish with the delicate vegetables:
- Stir in the cherry tomatoes and frozen peas and cook for just 2 minutes. The tomatoes should be warmed through but not collapsing and the peas just heated through.
- Combine everything:
- Add the drained pasta to the skillet along with the remaining tablespoon olive oil lemon zest and lemon juice. Toss everything together adding splashes of the reserved pasta water as needed to create a light glossy coating that clings to each piece.
- Season to perfection:
- Taste and add more salt and black pepper as needed. The flavors should be bright and balanced with a gentle kick from the red pepper flakes.
- Add the finishing touches:
- Remove the skillet from heat and toss with the Parmesan cheese fresh basil and parsley. The residual heat will slightly melt the cheese and release the aromatic oils from the herbs.
- Serve immediately:
- Portion into bowls and garnish with extra herbs and cheese if desired. This pasta is best enjoyed hot while the vegetables are still at their peak texture.
Save to Pinterest This recipe has become my go-to for potlucks because it looks impressive but comes together so easily. Last month I made it for a friends birthday and someone actually asked for the recipe before they even finished their first bite.
Choosing Your Vegetables
I have learned that the secret to this dish is cutting everything to roughly the same size so they cook evenly. Sometimes I stand at the cutting board arranging the vegetables by color like Im creating art before I even turn on the stove.
Timing Is Everything
The trickiest part is getting all the vegetables done at the same time without overcooking anything. I start the pasta water first then move through the vegetables in order of their cooking time so everything finishes together perfectly.
Making It Your Own
This recipe is incredibly forgiving and welcomes whatever vegetables look beautiful at the market. I have made versions with snap peas zucchini and even corn in the summer when the farm stands are overflowing.
- Try adding a handful of baby spinach at the very end for extra green
- A drizzle of good balsamic glaze takes this to restaurant quality
- Leftovers actually taste great cold the next day as a pasta salad
Save to Pinterest There is something so satisfying about sitting down to a bowl of food that looks as good as it tastes. This pasta always reminds me that simple ingredients treated with respect can create something magical.
Common Recipe Questions
- → What type of pasta works best for this dish?
Bow-tie (farfalle) pasta is ideal as its shape holds the sauce and vegetables well.
- → Can I substitute the vegetables?
Yes, zucchini, snap peas, or other colorful vegetables can be used depending on preference and season.
- → How can I make the sauce silkier?
Reserve some pasta cooking water and add it gradually while tossing to achieve a smooth, silky sauce.
- → Is it suitable for vegan diets?
Omit the Parmesan or replace it with a plant-based alternative to keep it vegan friendly.
- → What herbs complement this dish?
Fresh basil and parsley add bright, fresh notes that enhance the vegetable flavors beautifully.
- → Can protein be added to this dish?
Yes, grilled chicken or shrimp pairs well for added protein and flavor.