Garlic Parmesan Spring Vegetable Pasta (Printable)

Vibrant penne with fresh spring vegetables in a light, creamy garlic-Parmesan sauce. Perfect weeknight comfort food.

# 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 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 tender but still bright green.
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 constantly until cheese melts and sauce is smooth.
06 - Add cooked penne to the skillet and toss to coat evenly. Add reserved pasta water as needed to achieve a silky sauce consistency.
07 - Stir in black pepper, salt, lemon zest, and lemon juice. Mix well to distribute seasonings throughout.
08 - Transfer to serving dishes immediately. Garnish with extra Parmesan cheese and chopped fresh herbs.

# Expert Advice:

01 -
  • The vegetables stay crisp-tender, keeping their bright color and fresh flavor instead of turning mushy
  • Everything comes together in one pan while the pasta boils, making it perfect for busy weeknights
  • The light cream sauce lets the spring vegetables shine instead of overpowering them
02 -
  • Don't overcook the vegetables in the beginning, they'll continue cooking slightly when tossed with the hot pasta
  • The reserved pasta water is essential for adjusting sauce consistency, don't skip this step
  • Add lemon juice at the very end to preserve its bright acidity and prevent the cream from separating
03 -
  • Grate your Parmesan from a wedge instead of buying pre-grated, the texture and flavor difference is remarkable
  • If your sauce feels too thick, add pasta water a tablespoon at a time until it loosens up
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