Bow Tie Pasta and Veggie Scampi
Brighten up your dinner table with this vibrant and flavorful Bow Tie Pasta and Veggie Scampi! This quick and easy recipe pairs tender farfalle pasta with a medley of sautéed vegetables like zucchini, yellow squash, grape tomatoes, and baby spinach, all coated in a garlicky, lemon-infused scampi sauce. A hint of red pepper flakes adds gentle heat, while freshly grated Parmesan and chopped parsley deliver a perfect finishing touch. Ready in just 30 minutes, this light yet satisfying dish is ideal for weeknight dinners or as a crowd-pleasing vegetarian main course. Serve it straight from the skillet and watch everyone savor this zesty, veggie-packed pasta dish to the very last bite!
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Recipe Information
Ingredients
- 12 oz bow tie pasta (farfalle)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 0.5 tsp red pepper flakes
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1.5 cups grape tomatoes, halved
- 2 cups baby spinach
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest
- 0.5 cup vegetable broth
- 0.5 cup parmesan cheese, freshly grated
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente, then drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the butter and let it melt.
Add the minced garlic and red pepper flakes to the skillet. Cook, stirring frequently, for about 30 seconds or until fragrant.
Add the zucchini and yellow squash to the skillet. Cook for 4-5 minutes, stirring occasionally, until they begin to soften.
Stir in the grape tomatoes and cook for another 2 minutes until the tomatoes are slightly softened.
Add the baby spinach to the skillet and cook until wilted, about 1-2 minutes.
Pour in the vegetable broth, lemon juice, and lemon zest. Stir to combine and let the mixture simmer for 2-3 minutes.
Add the drained pasta to the skillet and toss to coat it evenly with the veggie scampi sauce.
Remove the skillet from heat and stir in the grated parmesan cheese and fresh parsley. Season with salt and black pepper to taste.
Serve immediately, garnished with additional parmesan and parsley if desired. Enjoy!
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 4534 mg | 197% | |
| Total Carbohydrate | 288.3 g | 105% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 20.3 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1561 mg | 120% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2005 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
