Garlic Parmesan Spring Vegetable Pasta

Last spring, my neighbor brought over a basket of fresh asparagus and peas from her garden, and this pasta was born from that happy accident. The bright green vegetables looked so beautiful together that I couldn't resist tossing them with some penne I had in the pantry. Now every time I see those first spring vegetables at the market, I know exactly what's for dinner.

I made this for my sister when she was visiting last month, and she literally licked her plate clean. She's not usually one for vegetables, but something about the tender asparagus and sweet peas with that velvety Parmesan sauce won her over completely. Now she texts me every week asking if I've made it again.

Ingredients

• 350 g penne pasta: The ridges catch the sauce beautifully, but any short pasta works in a pinch
• 200 g asparagus: Look for bright green stalks with tight tips, and snap off any woody ends before cutting
• 150 g fresh or frozen peas: Frozen peas work perfectly here, so don't hesitate to use them
• 150 g green beans: Trim them carefully so they're all roughly the same size for even cooking
• 2 tbsp olive oil: This creates the foundation for your sauce, so use something you really like
• 3 cloves garlic: Freshly minced is crucial here, don't be tempted by the jarred stuff
• 60 ml vegetable broth: This adds depth to the sauce without making it too heavy
• 120 ml heavy cream: Half and half works if you want something lighter
• 60 g freshly grated Parmesan: Buy a wedge and grate it yourself for the best melt
• Lemon zest and juice: This brightens everything and cuts through the richness

Instructions

Start your pasta water:

Bring a large pot of salted water to boil, then cook penne until al dente, remembering to reserve some pasta water before draining

Build your flavor base:

Heat olive oil in a large skillet over medium heat and sauté minced garlic for just one minute until it becomes fragrant

Cook the vegetables:

Add asparagus, green beans, and peas to the skillet, sautéing for 3 to 4 minutes until tender but still vibrantly green

Create the sauce:

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

Bring it all together:

Add cooked penne to the skillet, tossing everything together and adding pasta water as needed for a silky coating

Season and serve:

Finish with black pepper, salt, lemon zest, and juice, then serve with extra Parmesan and fresh herbs

Save to Pinterest

This pasta has become my go to for spring dinner parties because it looks impressive but is actually so forgiving to make. I love standing at the stove, inhaling that garlic aroma, and watching the vegetables turn bright green in the skillet.

Making It Your Own

Sometimes I add baby spinach or arugula at the very end for extra greens, or toss in some cherry tomatoes if they're in season. The recipe is wonderfully adaptable to whatever you have on hand.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the creaminess beautifully. I also love serving this with a simple green salad dressed with vinaigrette to balance the rich pasta.

Make Ahead Wisdom

You can blanch the vegetables up to a day in advance and store them in the refrigerator. The sauce comes together so quickly that there's really no need to prep it ahead.

• Grate your Parmesan fresh for the best melting behavior
• Save some pasta water even if you think you won't need it
• Add lemon juice right at the end to preserve its bright flavor

Save to Pinterest

There's something so satisfying about a bowl of pasta that celebrates the best of spring produce. I hope this recipe finds its way into your regular rotation too.

Common Recipe Questions

→ Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work well in this dish. Use the same quantities and cook them according to package directions, then proceed with the sauce. Frozen peas and green beans are excellent options and often more convenient.

→ How do I prevent the sauce from breaking?

Keep the heat at medium to low, especially when adding cream and cheese. Stir constantly and avoid high temperatures, which can cause the cream to separate. Reserved pasta water helps create a silky, emulsified sauce.

→ What can I use if I don't have heavy cream?

Half-and-half, whole milk, or plant-based cream alternatives work well. For a lighter version, use half-and-half and increase the Parmesan slightly for richer flavor. Cashew cream is an excellent vegan option.

→ Can I add protein to this dish?

Absolutely. Grilled chicken breast, sautéed shrimp, or crispy pancetta complement this pasta beautifully. Add cooked protein when tossing the pasta with sauce. For vegetarian protein, consider white beans or tofu.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of broth or cream to refresh the sauce. The pasta may absorb excess sauce upon standing, so adjust consistency when reheating.

→ What fresh herbs work best as garnish?

Fresh basil, parsley, chives, and dill all complement this dish beautifully. Basil adds an Italian touch, while parsley provides a fresh, mild flavor. Mint offers a subtle brightness. Chop just before serving to preserve flavor and appearance.