Garlic Parmesan Spring Vegetable Pasta

The first time I made this pasta, I had just come home from the farmers market with an armful of spring vegetables I couldn't resist. My kitchen smelled like garlic and bright green things within minutes. It was one of those rare weeknight meals that felt like a celebration without any fuss at all.

Last spring my sister came over exhausted from work and I put this in front of her. She took one bite and actually went quiet for a full minute. Sometimes simple food hits harder than anything fancy.

Ingredients

• 350 g penne pasta: I like how the ridges catch all that creamy sauce but any short pasta works beautifully here
• 200 g asparagus trimmed: Cutting them into bite sized pieces means every forkful has the perfect balance of pasta and vegetable
• 150 g fresh or frozen peas: Frozen peas work perfectly fine and actually cook more evenly than fresh ones sometimes
• 150 g green beans trimmed: Keep them bright green and slightly crisp for texture contrast against the soft pasta
• 2 tbsp olive oil: This forms the base of your sauce so use something you really like the taste of
• 3 cloves garlic finely minced: Fresh garlic makes all the difference here and mincing it finely ensures it melts into the sauce
• 60 ml vegetable broth: This helps deglaze the pan and adds depth without overpowering the delicate spring flavors
• 120 ml heavy cream: Creates that luxurious silky texture that makes this feel like a restaurant quality meal
• 60 g freshly grated Parmesan cheese: Freshly grated melts better and has more flavor than pre grated cheese
• 1/2 tsp freshly ground black pepper: Adds a gentle warmth that balances the creaminess perfectly
• 1/4 tsp salt: Start with less and adjust at the end since Parmesan is naturally salty
• Zest of 1 lemon: This bright ingredient is what makes the dish sing and taste truly fresh
• 1 tbsp fresh lemon juice: Adds just enough acidity to cut through the rich cream sauce

Instructions

Get your pasta water going:

Bring a large pot of salted water to boil and cook penne until al dente then reserve that pasta water before draining

Start your aromatic base:

Heat olive oil in a large skillet over medium heat and sauté minced garlic for just one minute until fragrant but not brown

Cook the spring vegetables:

Add asparagus green beans and peas then sauté for 3 to 4 minutes until tender but still bright and vibrant

Build your creamy sauce:

Pour in vegetable broth and cook for 2 minutes then reduce heat and stir in cream and Parmesan until smooth

Bring it all together:

Add cooked penne and toss to coat using reserved pasta water as needed to reach that perfect silky consistency

Finish with bright flavors:

Season with pepper salt lemon zest and juice then serve immediately with extra Parmesan and fresh herbs

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This became my go to for bringing dinner to friends with new babies. It travels well reheats beautifully and makes everyone feel cared for without requiring hours of standing time.

Making It Your Own

I have discovered that swapping half the cream for half and half still gives you that luxurious texture without feeling quite so heavy. Sometimes I throw in a handful of spinach or arugula at the very end just to wilt it into the sauce for extra nutrition.

Timing Is Everything

The secret here is getting your vegetables into the skillet about five minutes before your pasta finishes cooking. That way everything comes together at the same moment and nothing sits around getting cold or overcooked.

Serving Suggestions

This pasta stands alone beautifully but a simple green salad with vinaigrette cuts through the richness perfectly. A crisp white wine like Pinot Grigio or Sauvignon Blanc makes the whole meal feel like a patio dinner party even on a Tuesday night.

• Let the pasta rest for two minutes after tossing to let the sauce thicken slightly
• Grate extra Parmesan right at the table for the best presentation
• Save some fresh herbs to scatter on top as a finishing touch

Save

There is something deeply satisfying about a recipe that captures the best of the season in such an uncomplicated way. This is the kind of meal that makes you appreciate simple ingredients done right.

Recipe FAQs

→ Can I use other vegetables?

Yes, you can substitute or add vegetables like bell peppers, zucchini, spinach, or broccoli. Adjust cooking times accordingly so everything stays tender-crisp.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or pasta water to restore the sauce's consistency.

→ Can I make this gluten-free?

Absolutely. Use your favorite gluten-free penne and ensure all other ingredients, particularly the vegetable broth, are certified gluten-free.

→ What other pasta shapes work?

Rotini, fusilli, farfalle, or rigatoni all work well. Choose shapes that catch the sauce and hold onto the vegetables.

→ Can I make this ahead?

You can prep the vegetables and grate the cheese up to a day in advance. For best results, cook the pasta and sauce just before serving.

→ How do I prevent the sauce from separating?

Keep the heat low when adding the cream and cheese, stirring constantly. Remove from heat once the cheese melts to avoid breaking the sauce.