Easy Garden Flower Pasta Recipe

Tons of veggies are dressed up with Parmesan cheese and lemon in this family-pleasing, easy pasta dish.
By Marge Perry
Feb 18, 2014

Feb 18, 2014

Serves 4


  • 8 oz campanelle (bellflower) pasta
  • ½ cup frozen peas
  • ¼ cup plus 1 Tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • 1 red bell pepper, diced
  • 2 cups broccoli florets
  • 1 pint cherry tomatoes, halved
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • ½ cup basil leaves, thinly sliced or chopped
  • ¼ cup grated Parmesan


1. Cook pasta according to package directions. Four minutes before end, add peas; when pasta is al dente, drain.

2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add garlic and onion, and cook until soft, stirring occasionally, about 3 minutes.

3. Add pepper and broccoli and cook, stirring occasionally, until broccoli is slightly tender, about 4 minutes.

4. Add tomatoes and cook until barely wilted, 3 minutes. Toss with pasta.

5. Add ¼ cup olive oil to the skillet and remove from heat. Whisk in lemon juice and zest; pour over the pasta, add basil, and stir. Top each serving with 1 tablespoon of Parmesan.

More Easy Pasta Recipes:
Farfalle with Butternut Squash, Bacon, and Greens
Tri-Colored Linguine
Gooey Mac 'n' Cheese
Mediterranean Penne
Find Food Ideas, Cooking Tips, and More at Our Easy Eats Hub

Photo Credit: Yunhee Kim

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