Rainbow Veggie Pasta Primavera

The first time I made this pasta primavera, I was trying to use up a random assortment of vegetables from my CSA box and ended up with something so colorful that my roommate asked if I'd secretly become a professional food stylist. There's something almost magical about how the vegetables keep their distinct colors when you cook them just right, turning your dinner plate into an edible rainbow that actually tastes as fresh as it looks.

Last spring, I made this for a dinner party when two guests showed up unexpectedly vegetarian. I was already roasting some chicken, but this pasta ended up stealing the show completely. My friend Sarah still texts me every few months asking for that rainbow pasta recipe, as if it's some family secret passed down through generations instead of something I improvised on a Tuesday night.

Ingredients

• 340 g bow-tie pasta: The farfalle shape catches all those little vegetable pieces and sauce in its folds, making every bite perfectly balanced
• 1 cup cherry tomatoes: Halving them releases just enough juices to mingle with the olive oil without making the dish watery
• 1 cup asparagus: Cut into 1-inch pieces so they cook evenly and stay tender-crisp
• 1 cup red bell pepper: Thinly sliced for that gorgeous pop of red color and sweet crunch
• 1 cup yellow squash: Sliced into half-moons creates beautiful curves that look intentional and elegant
• 1 cup broccoli florets: These hold up beautifully to the quick sauté and add lovely texture variation
• 1 cup carrots: Julienned thin so they cook through without becoming mushy
• 1/2 cup red onion: Thinly sliced for a mild bite that won't overpower the delicate vegetables
• 1/2 cup frozen peas: Add these at the end so they stay bright green and sweet
• 3 tbsp extra-virgin olive oil: Split between cooking the vegetables and finishing the dish for that luxurious silky coating
• 3 cloves garlic: Minced fresh because garlic powder just can't compete with the real thing here
• 1/2 tsp crushed red pepper flakes: Optional but adds just enough warmth to make the vegetables sing
• Zest of 1 lemon: This bright note ties everything together and makes the flavors pop
• 2 tbsp fresh lemon juice: Adds just enough acid to balance the sweet vegetables and rich oil
• Fresh basil and parsley: Don't skip these herbs they're what make it taste like restaurant-quality primavera

Instructions

Get your pasta water going:

Bring a large pot of salted water to boil and cook the bow-tie pasta until al dente, but don't forget to reserve that 1/2 cup of pasta water before draining

Start your vegetable base:

Heat 2 tablespoons olive oil in a large skillet over medium heat, add the garlic and red pepper flakes, and let them sizzle for about 1 minute until the kitchen starts smelling incredible

Add the hard vegetables first:

Toss in the carrots, broccoli, and asparagus and sauté for 3-4 minutes until they start to soften but still have some crunch

Layer in the softer vegetables:

Add the red onion, bell pepper, yellow squash, and a pinch of salt, cooking another 3-4 minutes until everything is tender but still vibrant and colorful

Finish with the delicate vegetables:

Stir in the cherry tomatoes and frozen peas for just 2 minutes until heated through

Bring it all together:

Add the drained pasta to the skillet with the remaining olive oil, lemon zest, and juice, tossing everything together and adding that reserved pasta water as needed to create a silky sauce that coats each piece

Season and serve:

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

Save to Pinterest

My daughter helped me make this last weekend and insisted on arranging the vegetables by color on the cutting board before we started cooking. She called it our rainbow prep station and now refuses to eat primavera any other way.

Making It Your Own

The beauty of primavera is that it's essentially a template for whatever vegetables are in season or sitting in your crisper drawer. I've made this with zucchini ribbons in summer and roasted root vegetables in winter, and somehow it always works.

Getting The Timing Right

The biggest mistake I made when learning this recipe was trying to cook all the vegetables at once. Once I started adding them in stages based on their cooking times, everything came out perfectly tender-crisp instead of having some raw pieces and some mushy ones.

Serving Suggestions

This pasta works beautifully as a standalone vegetarian main or as a colorful side alongside grilled fish or chicken. The light sauce means nothing feels too heavy, even after seconds.

• A crisp white wine like Sauvignon Blanc cuts through the olive oil beautifully
• Crusty bread is essential for mopping up any remaining garlic-lemon sauce
• Serve with a simple green salad dressed with vinaigrette to keep the meal feeling fresh

Save to Pinterest

There's something genuinely joyful about eating a meal that looks this beautiful, and the fact that it tastes even better than it looks is just a wonderful bonus.

Recipe FAQs

→ Can I make this gluten-free?

Yes, simply substitute the bow-tie pasta with certified gluten-free pasta. All other ingredients are naturally gluten-free.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of olive oil to refresh the sauce.

→ What vegetables work best in this dish?

Spring vegetables shine here: asparagus, peas, cherry tomatoes, and tender squash work beautifully. You can also add snap peas, zucchini, or fresh green beans.

→ Can I add protein to make it more filling?

Absolutely. Grilled chicken, sautéed shrimp, or white beans all complement the fresh flavors without overpowering the vegetables.

→ Why should I reserve pasta water?

The starchy pasta water helps create a silky sauce that clings to the pasta and vegetables, bringing everything together beautifully.

→ Is this suitable for meal prep?

Yes, it reheats well. However, for best texture, store the pasta and vegetables separately and combine when ready to eat.