Garlic Parmesan Spring Vegetable Pasta (Print Version)

Penne tossed with asparagus, peas, and green beans in a silky garlic-Parmesan cream sauce. Light, fresh, and ready in 35 minutes.

# What You 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
15 - Fresh basil or parsley, chopped

# Directions:

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 in a colander.
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 tender-crisp and retain their bright green color.
04 - Pour vegetable broth into the skillet and cook for 2 minutes to develop flavors.
05 - Reduce heat to low and add heavy cream and Parmesan cheese. Stir continuously until cheese fully melts and sauce becomes smooth and silky.
06 - Add cooked penne to the skillet and toss to coat evenly. Add reserved pasta water gradually as needed to achieve a silky, flowing sauce consistency.
07 - Season with black pepper, salt, lemon zest, and lemon juice. Mix thoroughly to distribute flavors evenly.
08 - Divide pasta among serving bowls. Top with extra Parmesan and chopped fresh herbs. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It turns whatever spring vegetables you have on hand into something that feels restaurant special without any fuss.
  • The sauce clings to every piece of pasta and vegetable, so you get creamy, garlicky flavor in every single bite.
  • It comes together in the time it takes to boil pasta, which means you can have dinner on the table in under 40 minutes even on a weeknight.
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Add the Parmesan off the heat or on very low heat, high heat can make it seize up and turn grainy instead of melting smoothly into the cream.
  • If your sauce looks too thick, add pasta water a tablespoon at a time, it will loosen beautifully and stay creamy rather than breaking like it might with plain water.
03 -
  • Use the biggest skillet you have so there's plenty of room to toss the pasta with the vegetables without everything flying out onto the stove.
  • Grate the lemon zest before you juice it, it's nearly impossible to zest a lemon half after you've already squeezed it.
  • Taste the pasta water before you drain it, if it's not salty enough to taste like the sea, your finished dish will need way more salt at the end.
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