Merken Rainbow Veggie Pasta Primavera is a vibrant and colorful dish that brings the best of spring to your table. Featuring delightful bow-tie pasta tossed with a kaleidoscope of fresh vegetables in a light, fragrant garlic and olive oil sauce, it is a healthy meal that perfectly celebrates the season's bounty.
Merken This Italian-American classic relies on high-quality extra-virgin olive oil and fresh lemon to create a silky coating for the farfalle. By sautéing the vegetables in stages, we ensure that the carrots and broccoli are tender while the cherry tomatoes and peas remain bright and juicy.
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 (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 achieve a silky texture without a heavy cream sauce, don't forget to reserve the starchy pasta water. When tossed with the olive oil and lemon juice, it creates a light emulsion that coats every piece of farfalle and vegetable perfectly. Make sure to use a large skillet to allow enough room for tossing everything together without crushing the tender vegetables.
Varianten und Anpassungen
For a vegan version of this dish, simply omit the Parmesan or swap it for a plant-based nutritional yeast alternative. To increase the protein content, grilled chicken or sautéed shrimp make excellent additions. If you want to vary the colors, try substituting zucchini for squash or adding snap peas for extra crunch. Those with gluten sensitivities should use a certified gluten-free pasta.
Serviervorschläge
Serve this Rainbow Veggie Pasta Primavera immediately while the vegetables are at their most vibrant. A final flourish of fresh basil and parsley adds a burst of herbal aroma. For a complete dining experience, pair this meal with a crisp white wine like a Sauvignon Blanc or a Pinot Grigio.
Merken Whether you're looking for a healthy vegetarian dinner or a impressive seasonal side dish, this pasta primavera delivers a rainbow of nutrition and flavor in every bite.
