Clean Eating Summer Vegetable Bow Tie Pasta Recipe

Clean Eating Summer Vegetable Bow Tie Pasta

At first, you'll think you're making soup. But by the time you're done, you end up with a delicious, sauce pasta dish that will have you coming back for seconds.

Course Main Course, Pasta
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 30 minutes
Cooling time 30 minutes
Total Time 45 minutes
Yield 9 cups
Calories 223 kcal
Author The Gracious Pantry


  • 4 cups vegetable broth
  • 28 oz. canned diced tomatoes with basil added (it comes that way)
  • 2 cups chopped red onion
  • 1 cup thinly sliced celery
  • 1 cup chopped asparagus
  • 1 cup sliced carrots (slice on the thin side)
  • 1 cup sliced zucchini (about a 1/4 inch slice)
  • 12 medium garlic cloves (minced)
  • 1 tsp. dried thyme
  • 1 tsp. powdered dried rosemary
  • 1 tbsp. Italian Seasoning (store bought or homemade)
  • 1/2 lb. whole wheat pasta (dry, bow tie)
  • 15 oz. chickpeas (drained and rinsed if canned - 1 1/4 cup homemade)
  • 1/2 cup fresh parsley (chopped fine)
US Customary - Metric


  1. In a large soup pot, combine the vegetable broth and the diced tomatoes. (Regular is fine if you can't fine the kind with added basil)

  2. Add all the chopped vegetables and spices and bring to a boil.

  3. Once the pot reaches a boil, add in the pasta and chickpeas.

  4. Boil until the pasta is cooked al dente. This should cook most of the liquid out of the pot (although there will still be some).

  5. Turn off the heat, stir in the parsley, put a lid on the pot and let it sit for about 20-30 minutes. 

  6. Remove the lid, allow the pasta to cool to a manageable temperature. At this point, the liquid should have been soaked up into the pasta. If not, you can enjoy it as is, or you can turn on the heat once again and cook the liquid out completely. Just be sure to stir so nothing burns.

  7. This pasta really holds onto it's heat, so be sure to allow adequate time for cooling to an edible temperature.

  8. If you like, when serving, sprinkle a little extra fresh parsley over the top for garnish.

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition Facts
Clean Eating Summer Vegetable Bow Tie Pasta
Amount Per Serving (1 cup)
Calories 223 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 573mg25%
Potassium 604mg17%
Carbohydrates 45g15%
Fiber 7g29%
Sugar 8g9%
Protein 10g20%
Vitamin A 3250IU65%
Vitamin C 21.4mg26%
Calcium 134mg13%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.