Garlic Parmesan Spring Vegetable Pasta (Printable)

Penne tossed with fresh spring vegetables in a light, creamy garlic-Parmesan sauce. A vibrant, vegetarian-friendly dish ready in just 35 minutes.

# 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:

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 in a colander.
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, add heavy cream and Parmesan cheese. Stir continuously until cheese melts and sauce becomes smooth.
06 - Add cooked penne to the skillet and toss to coat evenly. Add reserved pasta water gradually as needed to achieve a silky sauce consistency.
07 - Season with black pepper, salt, lemon zest, and lemon juice. Mix thoroughly to incorporate all flavors.
08 - Transfer to serving bowls immediately. Top with extra Parmesan cheese and chopped fresh herbs.

# Insider Tips:

01 -
  • The sauce comes together in minutes but tastes like something from a restaurant
  • You can swap whatever vegetables look freshest at the market
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Do not rinse your pasta after draining or the sauce will not stick properly
  • The vegetables keep cooking after you take them off the heat, so err on the side of underdone
  • Room temperature cream prevents it from separating when you add it to the hot pan
03 -
  • Use a box grater to grate your Parmesan right into the sauce for the smoothest texture
  • Add a pinch of red pepper flakes with the garlic if you like some warmth
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