Garlic Parmesan Spring Vegetable Pasta

The first farmers market of April always pulls me toward the asparagus bunches like a magnet, those tight little spearheads promising that winter has officially lost its grip. I came home with armfuls of green everything and ended up throwing together this pasta in what I call a "kitchen sink moment" when hunger strikes and creativity takes over. The lemon zest was actually an accident I reached for the wrong microplane and ended up loving how it cut through all that creamy richness.

Last spring I made this for my sister who swears she hates green beans and she went back for thirds without even realizing what she was eating. Theres something about tossing vegetables directly into pasta that makes them feel less like "the healthy part" and more like they belong there, like theyve been friends with the penne all along.

Ingredients

• 350 g (12 oz) penne pasta: The ridges catch every bit of that creamy sauce and I learned the hard way that smooth pasta just lets everything slide right off
• 200 g (7 oz) asparagus: Trim the woody ends by bending each spear until it snaps naturally its the only way to guarantee no tough surprises
• 150 g (1 cup) fresh or frozen peas: Frozen work beautifully here and honestly sometimes taste sweeter than fresh depending on your market
• 150 g (1 cup) green beans: Cut them the same size as your asparagus so everything cooks evenly and looks cohesive on the fork
• 2 tbsp olive oil: This creates the foundation for your garlic to bloom without burning which nobody wants to taste in their dinner
• 3 cloves garlic finely minced: Fresh garlic is non negotiable here jarred stuff turns bitter in the heat and ruins the delicate balance
• 60 ml (1/4 cup) vegetable broth: Use this to deglaze the pan after sautéing your vegetables because those browned bits hold so much flavor
• 120 ml (1/2 cup) heavy cream: The silkiness is worth every calorie though Ive successfully used half and half when trying to pretend Im being healthy
• 60 g (2/3 cup) freshly grated Parmesan cheese: Pre grated cheese has anti caking agents that make your sauce grainy so please just grate it yourself
• 1/2 tsp freshly ground black pepper: White pepper works too if you want the heat without the specks for some reason
• 1/4 tsp salt: Start here and adjust at the end because the Parmesan brings its own saltiness to the party
• Zest of 1 lemon: This brightens the whole dish and I promise it doesnt make it taste lemony just more alive somehow
• 1 tbsp fresh lemon juice: Add this right at the end to preserve that fresh pop instead of cooking it away
• Extra grated Parmesan and fresh herbs: Basil or parsley whichever calls to you from your windowsill or crisper drawer

Instructions

Get your pasta water bubbling:

Boil a large pot of salted water and cook the penne until al dente then scoop out that precious 120 ml of pasta water before draining because that starchy liquid is liquid gold for sauce making.

Build your flavor foundation:

Warm the olive oil in a large skillet over medium heat and let the garlic sizzle for exactly one minute until your kitchen smells like an Italian grandmother moved in.

Cook your vegetables:

Add the asparagus green beans and peas to the skillet and sauté for 3 to 4 minutes until theyre tender but still holding onto that gorgeous spring green color.

Start building the sauce:

Pour in the vegetable broth and let it bubble for 2 minutes while you scrape up any flavorful bits stuck to the bottom of the pan.

Make it creamy:

Turn the heat down to low and stir in the heavy cream and Parmesan watching the cheese melt into something silky and gorgeous.

Bring it all together:

Add your cooked penne to the skillet and toss everything together adding splashes of that reserved pasta water until the sauce coats each piece perfectly.

Finish with brightness:

Season everything with black pepper salt lemon zest and lemon juice then toss one more time before serving with extra Parmesan and herbs scattered on top.

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This pasta has become my go to for bringing to friends who need a dinner dropped off because it reheats beautifully and somehow tastes even better the next day when all those flavors have had time to really get to know each other.

Making It Your Own

Once I swapped in half and half when I realized halfway through cooking that I was out of heavy cream and honestly could barely tell the difference. You can add protein like grilled chicken or shrimp if you need to convince certain family members that pasta constitutes a complete dinner.

Timing Secrets

The real trick is getting the pasta going first then prepping all your vegetables while the water heats up because everything else moves so fast once you hit the stove. I chop everything into little bite sized pieces so every forkful contains a bit of everything instead of those sad single ingredient bites.

Serving Suggestions

A simple arugula salad with lemon vinaigrette cuts through the richness perfectly and makes the whole meal feel lighter than it actually is. Crusty bread is non negotiable in my house because somebody has to sop up that sauce left in the bottom of the bowl.

• Use a vegetable peeler to shave extra Parmesan on top for those restaurant worthy photos
• Cracked black pepper looks fancier than ground and adds nice texture
• Lemon wedges on the side let everyone adjust their own brightness level

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Theres something so satisfying about a recipe that celebrates vegetables without making them feel like the healthy obligation portion of the meal. Spring deserves to be this vibrant on our plates.

Recipe FAQs

→ Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work wonderfully and often require slightly less cooking time. Add them directly to the skillet without thawing, reducing the sauté time to 2-3 minutes since they're pre-blanched during freezing.

→ How do I prevent the sauce from becoming too thick?

Reserve pasta water before draining—it contains starch that helps create a silky sauce. Add it gradually while tossing the pasta, adjusting the consistency to your preference for a light, coating sauce.

→ Can I make this dish dairy-free?

Absolutely. Substitute heavy cream with coconut milk or plant-based alternatives, and use dairy-free Parmesan or nutritional yeast for that savory umami flavor. The dish remains creamy and delicious.

→ What's the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of broth or cream to restore the sauce's silky texture, as it thickens when cooled.

→ How can I add protein to this dish?

Toss in grilled chicken, sautéed shrimp, or crispy pancetta during the final tossing stage. For vegetarian protein, add white beans or crumbled tofu mixed into the sauce.

→ Can I use a different pasta shape?

Yes, any medium pasta shape works beautifully. Linguine, fettuccine, or farfalle all hold the creamy sauce well. Adjust cooking time according to your chosen pasta's package instructions.