Save The first time I made this pasta was during a particularly chaotic Tuesday when I had three different vegetables threatening to turn in my crisper drawer. I threw everything into a skillet with some garlic and cream, expecting a decent weeknight dinner but not much else. When my roommate walked in and immediately asked what smelled so incredible, I knew I had stumbled onto something special.
Last spring I served this at a casual dinner party and watched my friend who claims to hate vegetables go back for thirds. She kept asking what I did to the asparagus to make it taste so good, honestly convinced I had some secret technique. The real secret is just cooking everything quickly enough that the vegetables stay bright and snappy, not sad and gray.
Ingredients
- 350 g (12 oz) penne pasta: The ridges catch the sauce perfectly, though rigatoni works too
- 200 g (7 oz) asparagus: Choose bright green spears with tight tips, woody ends removed
- 150 g (1 cup) fresh or frozen peas: Frozen ones are actually sweeter since they are picked at peak ripeness
- 150 g (1 cup) green beans: Trim them into bite sized pieces so they cook evenly with everything else
- 2 tbsp olive oil: This creates the base for your garlicky sauce
- 3 cloves garlic: Do not skip this, mince it finely so it melts into the sauce
- 60 ml (1/4 cup) vegetable broth: Use whatever you have on hand, even chicken broth works
- 120 ml (1/2 cup) heavy cream: Half and half works if you want something lighter
- 60 g (2/3 cup) freshly grated Parmesan: Buy a block and grate it yourself for better melting
- 1/2 tsp freshly ground black pepper: Freshly ground makes a huge difference here
- 1/4 tsp salt: Adjust this at the end since Parmesan is already salty
- Zest of 1 lemon: Use a microplane to get just the yellow part, none of the bitter white pith
- 1 tbsp fresh lemon juice: This brightens the whole dish and cuts through the cream
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a rolling boil and cook the penne until it is al dente, which usually means a minute less than the package says. Before draining, scoop out about half a cup of the starchy cooking water and set it aside.
- Sauté the garlic until fragrant:
- Heat the olive oil in your largest skillet over medium heat. Add the minced garlic and let it sizzle for just one minute until you can smell it, watching carefully so it does not brown and turn bitter.
- Cook the vegetables until bright:
- Toss in the asparagus pieces, green beans, and peas. Stir everything around for three to four minutes until the vegetables are tender but still have some crunch. You want them to stay vibrant green, not mushy.
- Add the broth and let it reduce:
- Pour in the vegetable broth and let it bubble away for about two minutes. This step concentrates the flavors and helps the vegetables absorb some of the liquid.
- Make the creamy sauce:
- Turn the heat down to low and stir in the heavy cream and Parmesan cheese. Keep stirring until the cheese melts completely and you have a smooth, glossy sauce.
- Bring it all together:
- Add the cooked penne to the skillet and toss everything together. If the sauce looks too thick, splash in some of that reserved pasta water until it coats each piece of pasta beautifully.
- Season and serve:
- Sprinkle in the black pepper, salt, lemon zest, and lemon juice. Give everything one final toss and serve it up while it is steaming hot, with extra Parmesan and fresh herbs scattered on top.
Save This recipe has become my go to for Sunday suppers with family. There is something about the combination of tender vegetables and that velvety sauce that makes everyone slow down and actually talk while they eat.
Making It Your Own
I have learned that the beauty of this dish is how adaptable it is. When asparagus is not in season, I swap in zucchini or bell peppers. Sometimes I add baby spinach at the very end so it just wilts into the sauce. The recipe has never failed me, no matter what vegetables I use.
Timing Is Everything
The biggest mistake I made early on was trying to cook everything simultaneously. Now I prep all my vegetables before I even start the pasta water. Having everything chopped and measured means the actual cooking happens smoothly without that frantic feeling.
Serving Suggestions
A simple green salad with a bright vinaigrette cuts through the richness of the cream sauce. Crusty bread is essential for mopping up every last bit of sauce from your plate. I also love starting with some roasted tomatoes or bruschetta.
- Chill some white wine while the pasta cooks
- Set out extra Parmesan at the table
- Have fresh basil ready to scatter on top just before serving
Save I hope this pasta finds its way into your regular rotation, just as it has in mine. Few things beat the satisfaction of turning simple vegetables into something so comforting.
Recipe FAQs
- → Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work wonderfully. They're often picked at peak ripeness and freeze well. Simply add them directly to the skillet—no thawing needed—and adjust cooking time slightly as they may cook faster than fresh vegetables.
- → What type of pasta works best for this dish?
Penne is ideal due to its ridges that capture the creamy sauce beautifully. You can substitute with rigatoni, farfalle, or any short pasta shape you prefer. Whole wheat penne adds extra fiber and a nutty flavor.
- → How can I make this dish lighter?
Replace heavy cream with half-and-half or whole milk for a lighter version. You can also reduce the Parmesan slightly or use Greek yogurt mixed with a small amount of cream for added protein and tang.
- → Can I add protein to this dish?
Absolutely. Grilled chicken breast, pan-seared shrimp, or crispy pancetta complement the sauce beautifully. Add cooked protein during the final tossing step to warm through without overcooking.
- → Why is reserving pasta water important?
Pasta water contains starch that helps emulsify the sauce, creating a silky, cohesive coating that clings to the noodles. It prevents the dish from becoming too thick or clumpy and allows you to achieve the perfect sauce consistency.
- → Can I make this vegan?
Yes, substitute plant-based cream and vegan Parmesan for their dairy counterparts. Nutritional yeast adds a savory depth similar to traditional Parmesan. The dish remains equally delicious and maintains its creamy texture.