Garlic Parmesan Spring Vegetable Pasta (Print)

Vibrant penne with fresh spring vegetables in a creamy garlic-Parmesan sauce. Light, elegant, and vegetarian-friendly.

# Ingredients:

→ 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

# Instructions:

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 retain their bright green color.
04 - Pour vegetable broth into the skillet and cook for 2 minutes.
05 - Reduce heat to low. Add heavy cream and Parmesan cheese, stirring constantly until cheese melts completely and sauce achieves a smooth consistency.
06 - Add cooked penne to the skillet and toss thoroughly to coat all pasta with sauce. Add reserved pasta water gradually as needed to achieve a silky sauce consistency.
07 - Season with black pepper, salt, lemon zest, and lemon juice. Mix well to distribute seasonings evenly.
08 - Transfer to serving dishes immediately. Garnish with extra Parmesan cheese and chopped fresh basil or parsley.

# Pro Tips:

01 -
  • It turns a simple pantry staple into something that feels like spring on a plate.
  • The sauce clings to every piece of pasta without feeling heavy or overdone.
  • You can have dinner ready in the time it takes to listen to a favorite album.
  • Leftovers taste just as good cold straight from the fridge the next day.
02 -
  • Dont skip reserving the pasta water, it turns a broken sauce into a cohesive one in seconds.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly instead of clumping into grainy bits.
  • Cut all the vegetables the same size so they cook at the same rate and nothing ends up mushy or raw.
  • Taste before you add more salt because Parmesan is already salty and you can always add more but you cant take it back.
03 -
  • Grate your Parmesan fresh right before you add it, the pre grated stuff has additives that keep it from melting smoothly.
  • Use a microplane for the lemon zest so you get just the fragrant yellow part and none of the bitter white pith underneath.
  • If you want a little heat, toss in a pinch of red pepper flakes when you cook the garlic and it will infuse the whole dish.
  • Toss the pasta in the skillet instead of pouring sauce over it so every piece gets evenly coated and nothing pools at the bottom of the bowl.
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