Pin It My sister called me last spring complaining that she was stuck in a vegetable rut and everything she made tasted the same. I told her to head to the farmers market and grab every color she could find, then we'd figure it out together. She showed up with this rainbow of produce and we just started chopping and sautéing while catching up about life. The pasta that came out of that afternoon was so bright and cheerful that it's now become our go-to when we need a kitchen reset.
Last month I made this for my book club and watched everyone's eyes light up when I set the bowl on the table. There's something about seeing all those colors together that makes people excited to eat their vegetables. Even my friend who swears she hates asparagus went back for seconds.
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Ingredients
- Bow-tie pasta: The ridges catch the light sauce and all those little vegetable pieces
- Cherry tomatoes: They burst slightly in the pan and add juicy sweetness to every bite
- Asparagus: Cut into bite-sized pieces so they cook evenly and stay tender-crisp
- Red bell pepper: Adds gorgeous color and a subtle sweetness that balances the garlic
- Yellow squash: Sliced into half-moons for elegant presentation and tender texture
- Broccoli florets: Provide satisfying crunch and hold up well during sautéing
- Julienned carrots: Add vibrant orange color and natural sweetness to the mix
- Red onion: Thinly sliced for mild flavor and pretty purple contrast
- Frozen peas: Add pops of bright green and sweetness straight from the freezer
- Extra-virgin olive oil: Creates a silky coating that brings everything together
- Garlic: Minced fresh offers the best aromatic base for the vegetables
- Crushed red pepper flakes: Optional, but adds gentle warmth that complements the spring flavors
- Lemon zest and juice: Brightens all the vegetables and makes the flavors pop
- Fresh basil and parsley: Toss them in at the end for aromatic freshness and color
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Instructions
- Get your pasta going first:
- Boil salted water and cook the bow-tie pasta until al dente, then scoop out that pasta water before draining
- Start building flavor:
- Warm olive oil in your skillet and let the garlic and red pepper flakes sizzle for just a minute until fragrant
- Add the hard vegetables first:
- Toss in carrots, broccoli, and asparagus since they need a few extra minutes to become tender
- Layer in the rest:
- Add onion, bell pepper, and squash, sautéing until everything is vibrant and just tender
- Finish with delicate touches:
- Stir in tomatoes and peas just long enough to heat through
- Bring it all together:
- Add the pasta with lemon zest, juice, and reserved pasta water, tossing until silky
- Season and serve:
- Taste and adjust salt and pepper, then finish with herbs and cheese if you like
Pin It This dish has become my favorite thing to make when I want dinner to feel like a celebration without any fuss. Something about all those colors tumbling together just makes the whole meal feel lighter and happier.
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Making It Your Own
The beauty of this pasta is how adaptable it is to what's in season or what you have in your crisper drawer. I've made it with zucchini ribbons in summer and roasted butternut squash in fall.
Getting The Texture Right
The secret is timing your vegetables so nothing turns mushy. Start with the hardest ones first and keep everything moving in the pan. You want vegetables that still have some bite when you serve.
Serving Suggestions
This pasta works beautifully as a main course or alongside grilled chicken or fish. A simple green salad with vinaigrette complements without competing.
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio
- Serve with crusty bread to soak up any extra sauce
- Keep lemon wedges on the table for an extra squeeze
Pin It Every time I make this now, I think of that afternoon in the kitchen with my sister and how something so simple can bring so much joy to the table.
Recipe Questions
- → Can I make this dish ahead of time?
Yes, you can prepare the vegetables and sauce components up to a day in advance. Store them separately in the refrigerator and combine with freshly cooked pasta when ready to serve.
- → What other vegetables work well in this pasta?
Snap peas, zucchini, sugar snap peas, or fresh green beans make excellent additions. You can also swap vegetables based on what's in season or available in your kitchen.
- → How do I prevent the pasta from becoming dry?
Reserve the pasta water before draining. The starchy water helps create a silky sauce that clings to the pasta. Add it gradually while tossing until you reach your desired consistency.
- → Can I use a different pasta shape?
Absolutely. Penne, rotini, fusilli, or gemelli all work beautifully. The key is choosing a shape that catches the vegetables and light sauce in its crevices.
- → Is this suitable for meal prep?
Yes, it reheats well. Store in airtight containers for up to 3 days. Add a splash of olive oil or water when reheating to refresh the sauce consistency.
