Ready in just 20 minutes, this bow tie pasta with broccoli, peas, lemon and garlic is the ultimate vegetarian weeknight dinner. 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.
⭐⭐⭐⭐⭐ thank you sally, perfect! i love lemon pasta, this is exactly what I have been looking for. tired of the cream sauces for pasta that my son likes, l like a lighter pasta and easy too! – cheryl
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’ve had a busy day I am looking for food that is going 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.
While I love eating pasta no matter the weather, this to me is a quintessential summer pasta. Pasta dishes can often feel heavy and cosy, 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 you know I am all about budget-friendly recipes, and the easiest savings at the supermarket can be made by adding a few inexpensive meatless meals like this one to your weekly menu.
If you’re looking for more super simple dinner recipes using minimal ingredients, try these 5 minute sweet and spicy noodles, my go-to budget friendly fried rice or my favourite crispy black bean tacos.
Key Ingredients
This weeknight dinner recipe is one that that uses simple ingredients that could possibly already be on hand in your house.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Pasta – as the name of this recipe suggests, we’re using Farfalle pasta, also known as bow tie or butterfly pasta. But you can use any small pasta such as penne, spirals or shells.
- Broccoli – I love broccoli for this recipe because it’s a vegetable that has a long life in the fridge so is easy to keep on hand. It also adds texture and volume to the pasta dish helping to make it filling and satisfying.
- Peas – frozen peas are a great staple to keep in the freezer for adding vegetables to dishes like this and of course my creamy salmon pasta.
- Garlic – without many ingredients, the garlic really is essential for adding flavour.
- Lemon – fresh lemon mixes with the olive oil and some of the pasta water, to create a light and fresh ‘sauce’ for the pasta.
- Parsley – a little fresh parsley if you have it is so good to add extra flavour and freshness to this pasta but if you don’t have it, you can skip it.
- Parmesan: this recipe works with or without it, but the type you choose matters depending on your dietary needs.
- Lactose free: authentic Parmigiano-Reggiano produced in Italy is usually safe for people with lactose intolerance, as long as it has been aged for at least 12 months. The long ageing that is part of the traditional cheese-making process breaks down almost all of the lactose.
- Vegetarian: Parmigiano-Reggiano is made using animal rennet, so whether or not to eat it comes down to personal preference for vegetarians. There are other brands of parmesan and Italian-style hard cheeses that do not follow the same strict process and are made without animal rennet, so these may be suitable. Always check the label.
- Dairy free or vegan: skip the parmesan completely, or finish the pasta with a little dairy free cashew parmesan instead.
Step-By-Step Instructions
Step 1: Fill a large, heavy based pot or saucepan with water and bring it to a boil. Salt it well, then add the pasta and cook until 2 minutes less than the recommended time on the packet.
Step 2: Add the frozen peas and chopped broccoli to the pot with the pasta and cook for the final 2 minutes, or until the pasta and broccoli are cooked.
Step 3: Reserve ¼ cup of the cooking water, then drain the pasta and vegetables in a large colander. Put the pan back on medium heat and sauté the garlic in the olive oil. Add the pasta and vegetables back to the pan with the reserved pasta water, then take it off the heat.
Step 4: Stir through the salt, pepper, lemon juice, parmesan (if using) and the fresh parsley. Serve with an extra squeeze of lemon and a little more parsley.
Storage Instructions
This pasta is best served fresh. I do not recommend freezing it, as the pasta and broccoli tend to go soft once thawed.
Any leftovers will keep in an airtight container in the fridge for up to 3 days.
When you reheat it, you can add a splash of water or a drizzle of olive oil to loosen it back up, and a fresh squeeze of lemon brings it right back to life.
Recipe FAQs
Parmesan cheese, especially Parmigiano-Reggiano produced in Italy, is usually safe to consume by people with lactose intolerance as long as it has aged for at least 12 months due to the cheese-making process.
What happens is that the lactose is converted into lactic acid, which is then drained off with the whey. This means that even though Parmesan is made from cow’s milk, it contains only trace amounts of lactose and can be safely consumed by people with lactose intolerance.
The production of Parmigiano-Reggiano in Italy is tightly regulated and must adhere to strict guidelines to ensure quality and authenticity. One of these guidelines is that the cheese must be aged for a minimum of 12 months, with many producers choosing to age their cheese for much longer to develop a richer flavour.
Therefore, I always buy Parmigiano-Reggiano produced in Italy so I know it’s gone through this strict process and will be safe for me to consume.
Due to the strict guidelines of production in Italy, the cheese making process of Parmigiano-Reggiano uses rennet, which is an animal-derived product.
Some other parmesan cheeses may be made without however it’s best to look into it further if this is of concern to you.
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.
More vegetarian pasta recipes:
Mushroom Tagliatelle with Olive Oil and Garlic
Vegan Mac and Cheese
Gnocchi Puttanesca (Vegan!)
Vegan Vodka Pasta
20 Minute Bow Tie Pasta
Equipment
Ingredients
- 160-180 grams (2 cups) farfalle/bow tie pasta
- 150 grams (2 cups) broccoli florets approx.
- ½ cup frozen peas
- 2 tablespoons olive oil
- 2 cloves garlic crushed
- ¼ cup reserved pasta water
- salt and pepper to taste
- juice of ½ a lemon
- ¼ cup grated parmesan optional, or use cashew parmesan
- handful fresh parsley chopped
Instructions
- Bring a large saucepan or dutch oven of water to the boil and add the 160-180 grams farfalle/bow tie pasta. Boil for 10 minutes, or until almost cooked through.
- Add the 150 grams broccoli florets and ½ cup frozen peas and cook for a further 2 minutes, or until both the pasta and vegetables are al dente.
- Reserve ¼ cup of the cooking water, then drain the pasta and vegetables in a large colander.
- Put the pan back on medium heat and add the 2 tablespoons olive oil and 2 cloves garlic. Sauté until the garlic is fragrant, being careful not to let it burn.
- Add the pasta and vegetables back to the pan with the ¼ cup reserved pasta water and take off the heat.
- Add the salt and pepper, and juice of ½ a lemon, then stir through the ¼ cup grated parmesan, if using, and the chopped handful fresh parsley.
- Serve with an extra squeeze of lemon and more fresh parsley.
Notes
- Lactose free: authentic Parmigiano-Reggiano produced in Italy is usually safe for people with lactose intolerance, as long as it has been aged for at least 12 months. The long ageing that is part of the traditional cheese-making process breaks down almost all of the lactose.
- Vegetarian: Parmigiano-Reggiano is made using animal rennet, so whether or not to eat it comes down to personal preference for vegetarians. There are other brands of parmesan and Italian-style hard cheeses that do not follow the same strict process and are made without animal rennet, so these may be suitable. Always check the label.
- Dairy free or vegan: skip the parmesan completely, or finish the pasta with a little cashew parmesan instead.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This post was updated in November 2024 with new photos.
Faith says
THIS WAS SO GOOD!!! I was really busy studying and I had just bought a portable boiler for my college dorm! It was just so fresh and it gave me a break from the boring college cafeteria foods. Again thank you so much for this quick and easy delicacy!! (I will be trying more of these for sure 😋😂)
Sally says
So happy you enjoyed it Faith, and that you could make it in your dorm!
Cheryl Brunette says
Thank you Sally, perfect, l love lemon pasta, this is exactly what I have been looking for, tired of the cream sauces for pasta that my son likes, l like a lighter pasta and easy too
Sally says
Thanks Cheryl – so glad you loved it!
Gavin says
This has spring ALL OVER IT!! Defo one for midweek dinner when I want something tasty and easy
Sally says
Thanks Gavin!
Robyn says
This is the perfect dish to make on a busy midweek night – and one my whole family would love!
Sally says
So good when you don’t have much time!
Andrea says
Pasta is one of my family’s favourite go-to midweek dinners. This one is so pretty- and a great, tasty way to get a good serve of greens!
Sally says
Thanks Andrea!
Sylvie says
Pasta are my favourite mid-week dinner. And If they are quick and easy to make – and as delicious as these ones – they are definitely a meal for me!! Thanks for a delicious recipe 🙂
Sally says
Pasta is the perfect quick dinner!