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lemony olive oil bowtie pasta

We are craving simplicity in every aspect of life right now, meals included. Obviously COVID-19 is kind of forcing us into simpler times, but we're embracing it. We're getting more comfortable with slowing down and reflecting inward, we're learning to be ok with down time while also taking advantage of this time to get things done, we're finding new ways to connect with others while also learning to be happy staying at home, and we're craving simple but delicious food!

Enough talk, let's get to the food. In our opinion, you just can't go wrong with a simple lemon and olive oil pasta dish, especially bow ties. It's one of our favorite meals. As for the pasta, while we enjoy the real deal sometimes, we find that Banza chickpea pasta (affiliate link) tastes like regular pasta but it's gluten free and provides some plant-based protein. Win-Win. We also like to volumize our pasta dishes with some veggies, like broccoli and peas, and add some spice with red chili flakes. Simple and delicious.

Ingredients: serves 5-6

box of Banza chickpea bow tie pasta

2 Tbsp olive oil

2-3 Tbsp nutritonal yeast (to your liking)

juice of a lemon

2 C frozen broccoli

1 C baby bella mushrooms

1/2 C frozen peas

handful of fresh arugula or other greens

crushed red pepper to taste

salt + pepper to taste

optional fresh parsley


1. Bring water to a boil, add in the pasta, stir immediately, reduce heat to medium high, and cook for 6 minutes.

2. Drain the pasta, reserving a bit of the warm pasta water on the side for later.

3. Add your veggies, olive oil, nutritional yeast, lemon, and seasonings to the pasta on medium heat. Stir so that everything is coated in the olive oil and seasonings.

4. Add in about 1/4 C of the pasta water you reserved, stir, and cover the pot. This helps cook down the added veggies and makes the pasta a little creamier. Cook for 7-10 minutes, until the veggies are tender.

5. Turn off the heat, then add in the fresh arugula last, stir it in, and you're ready to serve.

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