Garlic Parmesan Spring Vegetable Pasta (Printable)

Penne with fresh spring vegetables in a light, creamy garlic-Parmesan sauce. Vegetarian, easy to prepare, and perfect for any occasion.

# Components:

→ 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

# Method:

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 but still bright green.
04 - Pour vegetable broth into the skillet and cook for 2 minutes.
05 - Reduce heat to low, add heavy cream and Parmesan cheese. Stir continuously until cheese melts and sauce reaches a smooth consistency.
06 - Add cooked penne to the skillet and toss gently to coat all pasta with sauce. Add reserved pasta water gradually as needed to achieve a silky consistency.
07 - Season with black pepper, salt, lemon zest, and lemon juice. Toss well to distribute flavors evenly.
08 - Transfer to serving bowls immediately while hot. Top each portion with extra Parmesan cheese and chopped fresh basil or parsley.

# Expert Advice:

01 -
  • It turns everyday pasta into something that tastes like you spent hours in the kitchen, but you're done in 35 minutes.
  • The sauce clings to every piece of penne without feeling heavy, and the lemon keeps everything bright and alive.
  • You can swap in whatever spring vegetables you find, and it still works beautifully every single time.
02 -
  • Reserve that pasta water before you drain, I forgot once and had to add plain water, and the sauce never came together the same way.
  • Don't cook the garlic on high heat or let it sit too long in the pan, burnt garlic tastes bitter and there's no coming back from it.
  • Add the Parmesan off the heat or on very low heat, otherwise it can seize up and turn grainy instead of melting smoothly into the cream.
03 -
  • Use a microplane to zest the lemon directly over the pasta so you catch all those fragrant oils that would otherwise end up on the cutting board.
  • If the sauce breaks or looks oily, whisk in a tablespoon of pasta water off the heat and it'll come back together like magic.
  • Taste the pasta water before you drain it, if it's as salty as the sea, your pasta will be perfectly seasoned and you won't need much extra salt later.
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