Garlic Parmesan Spring Vegetable Pasta (Print view)

Penne with asparagus, peas, and green beans in creamy garlic-Parmesan sauce

# 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, 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-crisp and 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 becomes smooth.
06 - Add cooked penne to the skillet and toss to coat evenly with sauce. Add reserved pasta water gradually as needed to achieve a silky, flowing consistency.
07 - Season with black pepper, salt to taste, lemon zest, and lemon juice. Toss well to distribute flavors evenly.
08 - Transfer to serving plates immediately while hot. Top with additional Parmesan cheese and fresh chopped herbs.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner without the stress.
  • The sauce is luxurious but light enough that you don't feel weighed down afterward.
  • Fresh vegetables actually stay bright and tender instead of turning into mush.
  • One pan does most of the work, so cleanup is almost painless.
02 -
  • Reserve that pasta water before you drain—it sounds like an extra step but it's the difference between a glossy sauce and one that separates.
  • Don't let the cream boil or it'll break and look curdled; keep the heat low and patient instead.
  • Taste everything before serving because salt and seasoning are personal, and you might need more or less than the recipe suggests.
03 -
  • Grate your Parmesan fresh and let it sit out for five minutes before adding so it melts smoothly instead of clumping.
  • If you want extra richness, swirl in a small knob of butter at the end—it sounds unnecessary but it changes everything about how the sauce tastes.
Go back