Garlic Parmesan Spring Vegetable Pasta (Printer View)

Penne with asparagus, peas, and green beans in a silky garlic-Parmesan cream sauce. Light, fresh, and ready 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
12 - Zest of 1 lemon
13 - 1 tablespoon fresh lemon juice

→ Garnish

14 - Extra grated Parmesan cheese
15 - Fresh basil or parsley, chopped

# Method:

01 - Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
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 just tender but still bright green.
04 - Pour in vegetable broth and cook for 2 minutes.
05 - Reduce heat to low, add heavy cream and Parmesan cheese. Stir until cheese melts and sauce is smooth.
06 - Add cooked penne and toss to coat, adding reserved pasta water as needed to achieve a silky sauce consistency.
07 - Season with black pepper, salt, lemon zest, and lemon juice. Mix thoroughly.
08 - Transfer to serving plates immediately and garnish with extra Parmesan cheese and chopped fresh herbs.

# Expert Advice:

01 -
  • It tastes indulgent but doesn't leave you feeling heavy, just satisfied and a little bit proud.
  • The vegetables stay crisp and bright, not sad and mushy like they do in so many pasta dishes.
  • You can have dinner on the table in the time it takes to boil pasta and chop a few things.
  • It uses up whatever spring greens you have without being fussy about exact amounts.
02 -
  • Reserve the pasta water before you drain, I forgot once and had to add plain water which made the sauce thin and sad.
  • Don't cook the garlic on high heat or it'll go from fragrant to burnt in about ten seconds flat.
  • Add the lemon juice at the very end or the cream can curdle slightly and look grainy instead of smooth.
  • If the sauce feels too thick, add pasta water a tablespoon at a time, not more cream or it gets heavy fast.
03 -
  • Use a microplane to zest the lemon directly over the pan so the oils spray into the pasta and nothing goes to waste.
  • Toss the hot pasta with the sauce off the heat for a minute before serving, it gives everything time to marry and taste like it's been cooking together all along.
  • If you're serving this to guests, warm the bowls first so the pasta stays hot longer and looks more impressive.
  • Keep a little extra Parmesan at the table because someone always wants more, and it makes people feel welcome.
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