Garlic Parmesan Spring Vegetable Pasta (Printable)

Vibrant penne with fresh asparagus, peas, and green beans in a light, creamy garlic-Parmesan sauce.

# 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
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 Make It:

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 yet maintain their bright green color.
04 - Pour vegetable broth into the skillet and cook for 2 minutes.
05 - Reduce heat to low and add heavy cream and Parmesan cheese. Stir continuously until cheese melts completely and sauce becomes smooth and silky.
06 - Add cooked penne to the skillet and toss thoroughly to coat with sauce. Add reserved pasta water gradually as needed to achieve desired consistency.
07 - Season with black pepper, salt, lemon zest, and lemon juice. Mix well to incorporate all flavors.
08 - Divide pasta among serving bowls immediately. Top with extra Parmesan cheese and chopped fresh herbs.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • You can swap whatever vegetables look best at the market and it still works beautifully
  • Leftovers actually taste better the next day when the flavors have mingled
02 -
  • Reserve that pasta water even if you think you won't need it—the starch is what transforms a separated sauce into something silky
  • Don't overcook the vegetables before adding the cream or they'll turn mushy when everything simmers together
  • The sauce thickens quickly off the heat, so remove the skillet from the burner before it gets too dense
03 -
  • Mince your garlic finely and watch it closely in the pan—burnt garlic turns bitter and ruins the delicate sauce
  • Room temperature cream incorporates more smoothly than cold from the fridge
  • Let the pasta rest in the sauce for a minute off the heat before serving so the flavors really settle in
Go Back