Bow Tie Summer Veggie Pasta with Vegan Ricotta

✨ Peak summer in a bowl ✨

This pasta is light, creamy, and packed with late-summer veggies: caramelized onions, zucchini, and golden squash tossed with bow ties and finished with a swirl of basil-parsley vegan ricotta. A squeeze of lemon ties it all together for a dish that feels cozy but fresh — the kind of weeknight dinner that also shines at a summer gathering.

👉 Pro tip: Make a batch of my vegan ricotta ahead of time so it’s ready to stir in.

🍴 Ingredients

• 12 oz gluten free bow tie pasta (or any shape you love)

• 2 tbsp Brightland olive oil

• 1 medium onion, thinly sliced

• 1 medium zucchini, sliced into half-moons

• 2 cups broccoli florets (small bite-sized pieces)

• 1 medium yellow summer squash, sliced into half-moons

• 2–3 cloves garlic, minced

• Salt + pepper to taste

• Pinch of red pepper flakes (optional)

• Zest + juice of ½ lemon

• 1 cup vegan ricotta

• Fresh basil + parsley, to garnish

⏱ Directions

1. Cook pasta in salted water until al dente. Reserve 1 cup pasta water.

2. In a skillet, heat Brightland olive oil. Add onion and sauté until golden (6–8 min).

3. Add zucchini, squash, broccoli and garlic. Season with salt, pepper + chili flakes. Cook until tender.

4. Toss in pasta and splashes of pasta water until glossy.

5. Stir in vegan ricotta (save some for topping), add lemon zest + juice, and adjust seasoning.

6. Serve warm with extra ricotta, basil, and parsley.

📝Notes

• Gluten-free friendly → I love Jovial’s gluten-free bow tie pasta, but this recipe works with any pasta shape (rigatoni, shells, penne).

• Extra veggies → Add spinach, kale, or roasted cherry tomatoes for more color + nutrition.

• Make ahead → The vegan ricotta can be made 2–3 days in advance and stored in the fridge.

• Serving idea → Top with an extra drizzle of Brightland olive oil + fresh herbs for a restaurant-style finish.

• Heat level → A pinch of red pepper flakes adds a subtle kick, but you can leave them out if serving to kids.

This pasta is one of those recipes that feels effortless but special — creamy, herb-packed, and brimming with farm stand flavor. Perfect for late summer nights.