Garlic Parmesan Spring Vegetable Pasta

The first time I made this pasta, it was a Tuesday evening and I had bags of spring vegetables from the farmers market that needed using. I tossed everything together somewhat desperately, but that first bite made me stop in my tracks, the asparagus still crisp, the cream sauce clinging to each penne tube, lemon zest brightening everything up. My roommate walked in, took one sniff of the garlic and cream, and immediately asked if there was enough for two. Now it is the dish I make when I want something that feels special but comes together in the time it takes to boil water.

Last spring I served this at a small dinner party when my friend Sarah announced she was pregnant. We sat around my tiny table for hours, talking about names and nurseries, and nobody noticed that the meal had been thrown together in thirty five minutes. That is the kind of recipe this is, something that brings people together without keeping you stuck in the kitchen.

Ingredients

• 350 g (12 oz) penne pasta: Penne catches the sauce in its tubes, but rigatoni or fusilli work just as well if that is what you have
• 200 g (7 oz) asparagus, trimmed and cut into pieces: Choose thin stalks rather than thick woody ones, they cook faster and taste sweeter
• 150 g (1 cup) fresh or frozen peas: Fresh peas are wonderful if you can find them, but frozen work perfectly and are always in my freezer
• 150 g (1 cup) green beans, trimmed and cut into pieces: Look for beans that snap when you bend them, not limp ones
• 2 tbsp olive oil: A good quality oil makes a difference here since you will taste it
• 3 cloves garlic, finely minced: Do not use jarred garlic, fresh gives you that aromatic punch that makes the sauce sing
• 60 ml (1/4 cup) vegetable broth: This helps thin the cream slightly while adding another layer of flavor
• 120 ml (1/2 cup) heavy cream: Half and half works if you want something lighter, though the sauce will be less rich
• 60 g (2/3 cup) freshly grated Parmesan cheese: Buy a wedge and grate it yourself, pre grated cheese does not melt properly
• 1/2 tsp freshly ground black pepper: Freshly cracked pepper makes a huge difference in flavor
• 1/4 tsp salt: Start with less, you can always add more at the end
• Zest of 1 lemon: Use a microplane if you have one, you want just the yellow part, none of the bitter white pith
• 1 tbsp fresh lemon juice: This brightens the rich sauce and balances the cream
• Extra grated Parmesan: For serving, because everything is better with more cheese
• Fresh basil or parsley, chopped: Basil feels more spring like, but parsley adds a nice fresh bite too

Instructions

Get your pasta water going:

Bring a large pot of salted water to a boil, then add the penne and cook until al dente according to the package directions

Save that precious pasta water:

Before draining, scoop out about 120 ml of the starchy cooking water and set it aside, then drain the pasta

Start the aromatic base:

Heat olive oil in a large skillet over medium heat, add the minced garlic, and let it sizzle for about a minute until fragrant but not brown

Cook your vegetables just right:

Add the asparagus, green beans, and peas to the skillet and sauté for 3 to 4 minutes until tender crisp and still bright green

Build the sauce foundation:

Pour in the vegetable broth and let it bubble for 2 minutes, letting the vegetables absorb some of that flavor

Make it creamy:

Reduce the heat to low, pour in the heavy cream, add the Parmesan, and stir until the cheese melts and you have a smooth sauce

Bring it all together:

Add the cooked penne to the skillet and toss everything together, adding some of the reserved pasta water if the sauce seems too thick

Season and brighten:

Stir in the black pepper, salt, lemon zest, and lemon juice, then taste and adjust the seasoning if needed

Finish and serve:

Plate the pasta immediately, topping each serving with extra Parmesan and a sprinkle of fresh herbs

Save

This recipe has become my go to for potlucks because it travels well and people always ask for the recipe. Something about the combination of tender vegetables and that creamy, garlicky sauce just makes people happy.

Making It Your Own

I have played around with this recipe enough to know that it is incredibly forgiving. Sometimes I add broad beans or sugar snap peas if I find them at the market. Once I added fresh mint instead of basil and it was surprisingly good, the mint playing beautifully off the sweet peas and bright lemon. The sauce can handle more vegetables too, zucchini or even fresh spinach stirred in at the end works wonderfully.

Timing Is Everything

The secret here is having everything ready before you start cooking because once the vegetables hit the pan, things move quickly. I prep all my vegetables while the pasta water comes to a boil, and I measure out the cream and grate the cheese ahead of time. There is nothing worse than trying to grate cheese while your cream is bubbling over or your garlic is threatening to burn. A little prep makes this feel like a calm, peaceful cooking experience rather than a frantic race against the clock.

Serving Suggestions

This pasta is substantial enough to stand alone as a main course, but a simple green salad with a vinaigrette cuts through the richness nicely. Crusty bread is never a bad idea for soaking up any extra sauce. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the spring vegetables beautifully.

• Let guests add their own extra Parmesan at the table, everyone likes a different amount
• A sprinkle of red pepper flakes adds lovely warmth if you like a little heat
• The leftovers reheat surprisingly well, though the sauce thickens in the fridge

Save

Spring is short, and this pasta is my way of holding onto it a little longer. I hope it becomes a favorite in your kitchen too.

Recipe FAQs

→ Can I make this pasta ahead of time?

Yes, you can prepare the vegetables and sauce components separately up to a day in advance. Store them in airtight containers in the refrigerator. Reheat the sauce gently, cook the pasta fresh, and combine just before serving for the best texture and flavor.

→ What other vegetables work in this dish?

Feel free to swap in other spring vegetables like sugar snap peas, baby spinach, or shredded zucchini. You could also add artichoke hearts or sun-dried tomatoes for extra depth. Adjust cooking times accordingly to maintain the vegetables' bright color and tender-crisp texture.

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

The reserved pasta water is key—add it gradually while tossing to achieve a silky, coating consistency. If reheating leftovers, stir in a splash of broth or cream to loosen the sauce. The starch from the pasta water helps bind everything together beautifully.

→ Can I use different pasta shapes?

Absolutely. While penne holds the sauce well, fusilli, farfalle, or gemelli work wonderfully too. Short pasta shapes with ridges or nooks are ideal for catching the creamy sauce and vegetables. Longer shapes like fettuccine also make a delicious variation.

→ Is this dish freezer-friendly?

Freezing isn't recommended as the cream sauce can separate upon thawing and the vegetables may lose their texture. However, the dish keeps well in the refrigerator for 2-3 days. Reheat gently with a splash of cream or broth to restore the silky sauce consistency.

→ What protein can I add to make it more substantial?

Grilled chicken, sautéed shrimp, or crispy pancetta pair beautifully. For a vegetarian boost, add white beans or chickpeas. Cook proteins separately and fold them in during the final toss to maintain their texture and prevent overcooking.