Garlic Parmesan Spring Vegetable Pasta (Printable)

Penne with asparagus, peas, and green beans in a silky garlic-Parmesan cream sauce. Fresh, vegetarian, and ready in 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
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 yet 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. Stir continuously until cheese melts completely and sauce achieves a smooth consistency.
06 - Add cooked penne to the skillet and toss thoroughly to coat all pasta. 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 well to distribute flavors evenly.
08 - Transfer to serving bowls immediately. Garnish generously with additional Parmesan and freshly chopped basil or parsley.

# Expert Advice:

01 -
  • The vegetables stay crisp-tender instead of turning into mush, which I learned after years of overcooking asparagus
  • The lemon zest cuts through the cream so the sauce feels indulgent without being heavy
  • Everything happens in one pan while the pasta boils, making weeknight spring cooking feel effortless
02 -
  • Adding cream to a pan that's too hot causes it to separate into an oily mess, so reduce your heat before pouring it in
  • The pasta water is your insurance policy for a silky sauce, so never skip reserving it before draining
  • Vegetables continue cooking in the hot sauce, so pull them from the heat while they're still slightly crisp
03 -
  • Cut your vegetables uniformly so they finish cooking at the same time, preventing some pieces from turning to mush while others stay crunchy
  • Have all your ingredients measured and ready before you start cooking, because the sauce comes together quickly once the cream hits the pan
Go Back