Garlic Parmesan Spring Vegetable Pasta (Printable)

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

# 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 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 and set aside.
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 3-4 minutes until vegetables are tender but still bright green.
04 - Pour vegetable broth into the skillet and cook for 2 minutes, allowing flavors to meld.
05 - Reduce heat to low and add heavy cream and grated Parmesan cheese. Stir continuously until cheese melts completely and sauce becomes smooth.
06 - Add cooked penne to the skillet and toss thoroughly to coat all pasta. 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 seasonings evenly.
08 - Transfer to serving plates immediately while hot. Garnish with extra Parmesan cheese and chopped fresh herbs.

# Expert Advice:

01 -
  • The way the lemon zest cuts through the cream makes each bite feel impossibly fresh and light
  • Everything cooks in one skillet while the pasta boils, so youre looking at minimal cleanup
  • It transforms ordinary vegetables into something restaurant-worthy without any fancy techniques
02 -
  • The vegetables continue cooking in the residual heat, so pull them slightly earlier than you think
  • That reserved pasta water is your secret weapon for adjusting consistency mid-toss
  • Lemon juice can break cream if added too early, so always save it for the very end
03 -
  • Grate your Parmesan from a wedge instead of using pre-grated cheese for significantly better melting
  • Use room temperature cream to prevent it from separating when it hits the hot pan
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