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.
Servings 2 servings
Calories 522kcal
Equipment
Ingredients
- 160-180 grams farfalle/bow tie pasta
- 150 grams 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
A note on the 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 cashew parmesan instead.
Nutrition
Calories: 522kcal | Carbohydrates: 71g | Protein: 18g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 277mg | Potassium: 518mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3900IU | Vitamin C: 72mg | Calcium: 178mg | Iron: 2mg
