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.
Course Main Course
Cuisine Australian
Prep Time 10 minutes
Cook Time 10 minutes
Author Sally


  • 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


  • 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.


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.  
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