Garlic Parmesan Spring Vegetable Pasta (Printable)

Vibrant penne with fresh asparagus, peas, and green beans in a light, creamy garlic-Parmesan sauce. Perfect spring comfort in 35 minutes.

# Components:

→ 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

# Directions:

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 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 in vegetable broth and cook for 2 minutes.
05 - Reduce heat to low and 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 as needed to achieve a silky, cohesive sauce.
07 - Season with black pepper, salt, lemon zest, and lemon juice. Mix well to distribute flavors throughout.
08 - Transfer to serving bowls immediately while sauce is warm. Garnish generously with extra Parmesan cheese and chopped fresh herbs.

# Expert Advice:

01 -
  • The sauce clings to every piece of pasta without feeling heavy or greasy.
  • You can use whatever green vegetables are freshest at your market and it still works beautifully.
  • It comes together faster than ordering takeout and tastes like you spent all afternoon cooking.
  • Leftovers reheat surprisingly well with a splash of broth to revive the creaminess.
02 -
  • Reserve pasta water before you drain, I've forgotten this more times than I'd like to admit and had to add plain water which just isn't the same.
  • Don't skip the lemon, it transforms the dish from heavy and one note to bright and balanced in a way that surprised me the first time I tried it.
  • Add the Parmesan off the heat or over very low heat, high heat can make it clump and turn grainy instead of melting smoothly.
03 -
  • Toast the garlic just until it barely starts to turn golden, that's when the flavor is sweetest and most aromatic.
  • Use a skillet large enough to toss the pasta comfortably, cramming everything into a small pan makes it hard to coat evenly and you'll end up with clumps.
  • Taste the sauce before adding salt, the Parmesan is already salty and I've over seasoned this more than once by not checking first.
  • If you don't have fresh lemon, a splash of white wine or a teaspoon of white wine vinegar adds a similar brightness without the citrus flavor.
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