Garlic Parmesan Spring Vegetable Pasta (Printable)

Penne with asparagus, peas, and green beans in a creamy garlic-Parmesan sauce. Fresh, vibrant, and ready in just 35 minutes.

# Ingredient List:

→ 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

# 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. Sauté for 3 to 4 minutes until vegetables are just tender but still bright green.
04 - Pour in vegetable broth and cook for 2 minutes.
05 - Reduce heat to low, add heavy cream and Parmesan cheese. Stir until cheese melts and sauce becomes smooth.
06 - Add cooked penne and toss to coat, adding reserved pasta water as needed to achieve a silky sauce consistency.
07 - Season with black pepper, salt, lemon zest, and lemon juice. Mix well to distribute flavors evenly.
08 - Serve immediately, garnished with extra Parmesan cheese and chopped fresh herbs.

# Tips from the Pros:

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
02 -
  • Don't skip the pasta water, that starchy liquid is what helps the sauce cling to every piece of pasta
  • Add the lemon zest and juice at the very end, right before serving, to keep that bright fresh flavor
03 -
  • Grate your Parmesan fresh from a block, the pre-grated stuff has anti-caking agents that prevent it from melting smoothly
  • Have all your vegetables prepped before you start cooking, everything moves quickly once you begin
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