20 Minute Bow Tie Pasta

Ready in just 20 minutes, this bow tie pasta with broccoli, peas, lemon and garlic is the ultimate vegetarian weeknight dinner.

It is no secret that when it comes to everyday cooking, I prefer those recipes that take minimal effort to put together. Sure I love cooking, but if I am going to spend all day in the kitchen it is mostly likely going to result in some form of cake or dessert rather than a complex dinner.

Dinner for me is something I want to taste great, be simple to make, and have some form of positive nutritional value. This recipe ticks all three boxes.

This simple bow tie pasta has become one of my favourite things to cook when I want something quick and low fuss with a side of still feeling healthy.

It came about when I was working from home one day and was desperately looking in my fridge and pantry for something to have for lunch. I ALWAYS have pasta in my cupboard and frozen peas on hand. A quick look in my crisper found a bit of leftover broccoli and a lemon and as it turns out, throwing that all in a pot with some olive oil and garlic made a pretty delicious meal.

Yes you read that right, this is a one pot meal because who has time to wash up really.

How to make bowtie pasta in under 20 minutes

To make this, just cook your pasta until it is almost done, and then throw in the frozen peas and chopped broccoli to the boiling water for the final minute or two. Drain everything into a large colander reserving about a quarter cup of the water for later.

Add your olive oil and garlic and saute for a minute being careful to not let it burn as this will taste bitter. Add back the vegetables and pasta with the reserved pasta water, salt and pepper and lemon juice.

From here, you’re either done or you could add in a little parmesan cheese. This is totally optional and not essential if you are dairy-free or vegan BUT if not, it really ties everything together and adds extra richness. A good quality Italian parmigiano reggiano does not contain lactose therefore it is usually fine for those who are restricted by lactose intolerance which since learning this fun fact about 12 months ago, has allowed me to enjoy it on occasion with pasta.

I like to make this with farfalle, better known as bow tie or butterfly pasta but really any small pasta such as penne, spirals or shells would work fine. The idea is that you would want to get a bite that has a bit of broccoli or some peas along with the pasta.

While I love eating pasta no matter the weather, this to me is a summer pasta. Pasta dishes can often feel heavy and cozy, something that you want to eat when it’s cold outside. But one of the reasons I like this meal is that with the lemon it feels fresh and light but still with the comfort of carbs.

Also being January we are often looking for healthy meals that won’t break the bank. If you are like me, your bank account is trying to recover from a little too much spending in December and one of the best savings at the supermarket can be made by adding a few inexpensive meatless meals to your week.

With just a handful of ingredients and one pot, this is a cheap, fuss free meal that is going to satisfy at the dinner table.

If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.

5 from 4 votes

20 Minute Bow Tie Pasta

Ready in just 20 minutes, this bowtie pasta with broccoli, peas, lemon and garlic is the ultimate vegetarian weeknight dinner.

Prep Time10 mins

Cook Time10 mins

Course: Main Course

Cuisine: Australian

Author: Sally

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Ingredients

• 2 cups (160-180 grams) farfalle pasta
• 2 cups broccoli florets
• ½ cup frozen peas
• 2 cloves garlic crushed
• 2 tablespoons olive oil
• ¼ cup reserved pasta water
• juice of ½ a lemon
• salt and pepper to taste
• ¼ cup grated parmesan optional
• handful fresh parsley chopped

Instructions

• Bring a large saucepan of water to the boil and add the pasta. Boil for 10 minutes or until almost cooked through. Add broccoli and peas to the water and cook for a further 2 minutes or until both the pasta and vegetables are al dente. Reserve ¼ cup of the cooking water before draining the pasta and vegetables into a large colander.
• Put the saucepan back on medium heat and add the oil and crushed garlic. Saute until the garlic is fragrant, being careful not to let it burn. Add the pasta and the vegetables back into the pot with the reserved pasta water and take off the heat. Add salt, pepper and lemon juice. Stir through parmesan if using and fresh parsley. Serve with an extra squeeze of lemon and more fresh parsley.

Notes

Don't use parmesan if dairy-free or vegan and check the specific brand first if you are vegetarian or lactose-free as some will not be suitable.  

Not from Australia? Check out my US Conversion Guide.

More Pasta Recipes:

Mushroom Tagliatelle with Olive Oil and Garlic
Vegan Mac and Cheese
Charlie Chan Pasta: A Filipino Spaghetti
One Pot Spicy Sausage Pasta

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