Garlic Parmesan Spring Vegetable Pasta (Print Version)

Fresh spring vegetables tossed in a light, creamy garlic-Parmesan sauce with penne pasta. Ready in 35 minutes.

# What You’ll Need:

→ Pasta

01 - 12 oz penne pasta

→ Vegetables

02 - 7 oz asparagus, trimmed and cut into 1-inch pieces
03 - 1 cup fresh or frozen peas
04 - 1 cup green beans, trimmed and cut into 1-inch pieces

→ Sauce

05 - 2 tablespoons olive oil
06 - 3 cloves garlic, finely minced
07 - 1/4 cup vegetable broth
08 - 1/2 cup heavy cream
09 - 2/3 cup freshly grated Parmesan cheese
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon salt, or to taste
12 - Zest of 1 lemon
13 - 1 tablespoon fresh lemon juice

→ Garnish

14 - Extra grated Parmesan cheese
15 - Fresh basil or parsley, chopped

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add penne and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add asparagus, green beans, and peas to the skillet. Sauté for 3 to 4 minutes until vegetables are just tender but still bright green.
04 - Pour in vegetable broth and cook for 2 minutes.
05 - Reduce heat to low, add heavy cream and Parmesan cheese. Stir until cheese melts and sauce is smooth.
06 - Add cooked penne and toss to coat, adding reserved pasta water as needed for a silky sauce consistency.
07 - Add black pepper, salt, lemon zest, and lemon juice. Mix well to combine.
08 - Serve immediately, garnished with extra Parmesan cheese and chopped fresh herbs.

# Expert Hints:

01 -
  • The sauce manages to feel luxurious while still letting the vegetables shine
  • Ready in 35 minutes but tastes like something from a restaurant kitchen
  • Perfect for those nights when you want comfort food without the heavy feeling
02 -
  • Overcooking the vegetables turns this into mush, so watch that 3-4 minute window carefully
  • Room temperature cream prevents it from separating when you add it to the hot pan
  • Grating your own Parmesan makes a massive difference in how well the sauce emulsifies
03 -
  • Microplane your lemon zest directly over the pan to capture all those fragrant oils
  • Save some extra pasta water, you might need more than you think
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