Rainbow Veggie Pasta Primavera

The first time I made this pasta primavera, I was trying to use up an embarrassing amount of farmers market vegetables that I had ambitiously purchased. My kitchen counters were covered in every color imaginable, and I remember laughing at how rainbow-like the prep bowls looked before I even started cooking. Something about tossing all those vegetables into a sizzling pan felt like such a celebration of spring, and the way my apartment filled with the smell of garlic and olive oil made everything feel right with the world.

I served this at my first dinner party in my new apartment, nervous about cooking for six people. My friend Sarah took one bite and immediately asked for the recipe, which I took as the highest possible compliment considering shes usually picky about vegetarian mains. We sat around the table for hours picking out our favorite vegetables from the bowls, and I realized that night that sometimes the simplest meals bring people together in the best ways.

Ingredients

• 340 g (12 oz) bow-tie pasta: The farfalle shape catches all those lovely vegetable pieces and sauce in its little folds
• 1 cup cherry tomatoes halved: They burst slightly when tossed with hot pasta creating little pockets of sweet juice
• 1 cup asparagus in 1-inch pieces: Spring asparagus adds such a lovely grassy sweetness that balances the garlic
• 1 cup red bell pepper sliced: The red pepper brings sweetness and that gorgeous pop of color
• 1 cup yellow squash in half-moons: Summer squash stays tender but holds its shape beautifully
• 1 cup broccoli florets: Broccoli adds a nice bite and nutrients without overwhelming the dish
• 1 cup carrots julienned: Thinly sliced carrots cook quickly and bring a natural sweetness
• 1/2 cup red onion thinly sliced: Red onion mellows out as it cooks adding just a hint of sharpness
• 1/2 cup frozen peas: Frozen peas are perfectly sweet and tender no need to fuss with fresh ones
• 3 tbsp extra-virgin olive oil: Good olive oil is the foundation of the sauce so use one you really like
• 3 cloves garlic minced: Fresh garlic not powder makes all the difference here
• 1/2 tsp crushed red pepper flakes: Just a subtle warmth that wakes up all the vegetables
• 1/2 tsp sea salt plus more to taste: Seasoning as you cook builds layers of flavor
• 1/4 tsp freshly ground black pepper: Freshly ground has so much more complexity than pre-ground
• Zest of 1 lemon: Lemon zest brightens everything without making the dish acidic
• 2 tbsp fresh lemon juice: Just enough acid to balance the olive oil and make vegetables sing
• 1/4 cup grated Parmesan cheese: Optional but adds a lovely salty umami if youre not vegan
• 2 tbsp chopped fresh basil: Basil at the end tastes like summer itself
• 2 tbsp chopped fresh parsley: Parsley adds freshness and makes the whole dish look garden-fresh

Instructions

Get the pasta going:

Bring a large pot of salted water to boil and cook the bow-tie pasta until al dente then reserve 1/2 cup of that starchy pasta water before draining

Start the aromatic base:

Heat 2 tablespoons olive oil in a large skillet over medium heat then add garlic and red pepper flakes cooking for just 1 minute until fragrant but not browned

Cook the harder vegetables:

Add carrots broccoli and asparagus to the pan and sauté for 3 to 4 minutes until they start to soften and smell amazing

Add the remaining vegetables:

Toss in red onion bell pepper and yellow squash with a pinch of salt then cook another 3 to 4 minutes until tender-crisp

Finish with tender vegetables:

Stir in cherry tomatoes and frozen peas cooking just 2 minutes until heated through and tomatoes are warmed

Combine everything:

Add the drained pasta to the skillet with remaining olive oil lemon zest and lemon juice tossing well and adding pasta water as needed for a silky coating

Season to perfection:

Taste and add more salt and black pepper until the flavors pop just right

Finish with herbs:

Remove from heat and toss with Parmesan if using along with fresh basil and parsley then serve immediately

Pin it

This recipe became my go-to for bringing to friends who need a meal because it travels so well and actually tastes better after the flavors have mingled. I love seeing peoples faces when they open the container and all those colors spill out like edible confetti from someone who cares enough to make something beautiful.

Making It Your Own

The beauty of pasta primavera is that you can swap vegetables based on whats seasonal or what you have in your crisper drawer. Ive made this with zucchini snap peas and even green beans when thats what my garden was producing and it always turns out lovely.

Timing Is Everything

Ive learned to prep all my vegetables before I even start the water boiling because once you start cooking this comes together fast. Theres nothing worse than pasta getting cold while youre frantically slicing bell peppers so mise en place is your friend here.

Serving Suggestions

This pasta is substantial enough to stand alone as a main but I love serving it with a simple green salad dressed with balsamic vinaigrette. A crisp white wine like Sauvignon Blanc cuts through the olive oil beautifully and brings out the vegetables natural sweetness.

• A hunk of crusty bread is perfect for sopping up any leftover olive oil at the bottom of the bowl
• Keep some extra lemon wedges on hand for guests who love a bright finish
• The flavors deepen overnight so leftovers are actually better the next day for lunch

Pin it

Theres something so satisfying about a bowl full of colors that tastes as fresh as it looks. This pasta primavera is spring on a plate and I hope it brings as much joy to your table as it has to mine.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, penne, rotini, or fusilli work wonderfully. Choose shapes that catch the vegetables and sauce well in their crevices.

→ How do I prevent vegetables from becoming mushy?

Add vegetables in stages based on cooking time. Start with harder vegetables like carrots and broccoli, then add softer ones like tomatoes and peas near the end.

→ Can I make this dish ahead of time?

It's best served immediately for optimal texture. If reheating, add a splash of olive oil and warm gently to prevent pasta from drying out.

→ What vegetables can I substitute?

Zucchini, snap peas, green beans, or corn work beautifully. Use whatever seasonal vegetables you have on hand for variety.

→ Is this suitable for meal prep?

Yes, portion into containers and refrigerate up to 3 days. Keep garnishes separate and add fresh herbs when serving to maintain brightness.

→ How can I add more protein?

Grilled chicken, shrimp, or white beans make excellent additions. Add them during the final toss so they heat through without overcooking.