If you’re searching for a vibrant, fresh, and utterly comforting dish to brighten your dinner table, look no further than this Garlic Parmesan Spring Vegetable Pasta Recipe. It’s a celebration of spring’s best garden treasures like asparagus, peas, and green beans, all tossed in a luscious garlic-infused Parmesan cream sauce. The bright lemon notes elevate the creaminess, while the fresh herbs add the perfect finishing touch. This recipe masterfully balances freshness and indulgence, making it not just a meal but a joyful experience worth sharing with anyone who loves pasta and fresh vegetables as much as I do.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential to achieve the vibrant flavors and textures that define this dish. Each adds a unique touch—whether it’s the crunch of fresh asparagus or the creamy depth of Parmesan and heavy cream.
- 12 oz penne pasta: The perfect shape to catch the creamy sauce and hold those spring veggies in every bite.
- 7 oz asparagus, trimmed and cut: Brings a crisp, grassy freshness that epitomizes spring’s bounty.
- 1 cup fresh or frozen peas: Offers subtle sweetness and a burst of color that’s simply delightful.
- 1 cup green beans, trimmed and cut: Adds satisfying crunch and earthy notes to the mix.
- 2 tablespoons olive oil: Creates a flavorful base for sautéing garlic and veggies.
- 3 cloves garlic, finely minced: Infuses the whole dish with its irresistible, aromatic punch.
- 1/4 cup vegetable broth: Lightly deglazes the pan while enhancing flavor without weighing it down.
- 1/2 cup heavy cream: Turns the sauce silky and rich, enveloping each ingredient in comforting creaminess.
- 2/3 cup freshly grated Parmesan cheese: Adds savory, nutty depth that defines this Garlic Parmesan Spring Vegetable Pasta Recipe.
- 1/2 teaspoon freshly ground black pepper: Brings subtle heat and complexity.
- 1/4 teaspoon salt, or to taste: Balances and elevates all the other ingredients.
- Zest of 1 lemon: Lifts the dish with bright, citrusy notes to keep it fresh and lively.
- 1 tablespoon fresh lemon juice: Adds zing and brightness that cuts through the creaminess.
- Extra grated Parmesan cheese: For a final garnish that makes every bite cheesy and delightful.
- Fresh basil or parsley, chopped: Offers a fragrant, herbaceous finish that invites you to dig in.
How to Make Garlic Parmesan Spring Vegetable Pasta Recipe
Step 1: Cook the pasta
Start by bringing a large pot of salted water to a rolling boil. Adding the penne pasta, cook it according to the package instructions until just al dente—firm to the bite, yet tender. Don’t forget to reserve half a cup of the pasta cooking water before draining; this silky liquid will help perfect your sauce’s consistency later on.
Step 2: Infuse the garlic
Warm the olive oil in a large skillet over medium heat. Toss in the finely minced garlic and sauté just for a minute until it becomes fragrant and golden—but be careful not to burn it. This step develops that warm, aromatic base that defines the Garlic Parmesan Spring Vegetable Pasta Recipe.
Step 3: Sauté the vegetables
Next, add the asparagus pieces, green beans, and peas to the skillet with the garlic oil. Sauté for 3 to 4 minutes, stirring occasionally. Your goal is to have tender veggies that still look bright green and fresh, offering a wonderful contrast of texture and color in the final dish.
Step 4: Build the broth base
Pour in the vegetable broth to the skillet and allow it to simmer for about two minutes. This step not only softens the vegetables a little more but creates a flavorful base for your creamy sauce without making it too heavy.
Step 5: Create the cream sauce
Turn the heat down to low and stir in the heavy cream and freshly grated Parmesan cheese. Keep the sauce moving gently, stirring until the cheese melts completely and forms a smooth, luscious cream sauce that beautifully coats the vegetables.
Step 6: Combine pasta and sauce
Add the cooked penne directly to the skillet with your creamy vegetable sauce. Toss everything carefully but thoroughly, ensuring every piece of pasta is kissed by the sauce. Use the reserved pasta water a little at a time to loosen the sauce and help it cling perfectly to the pasta.
Step 7: Season to perfection
Now for the finishing touches: season with freshly ground black pepper and salt to your taste, then stir in the zest of one lemon and a splash of fresh lemon juice. These bright notes are crucial—they bring a piquant lift that sets this Garlic Parmesan Spring Vegetable Pasta Recipe apart from the rest.
Step 8: Plate and serve
Serve the pasta immediately while it’s warm and glossy. Garnish generously with extra grated Parmesan and a sprinkle of freshly chopped basil or parsley. Not only does this add a beautiful burst of color, but it also invites a fresh, herbaceous aroma that completes the experience.
How to Serve Garlic Parmesan Spring Vegetable Pasta Recipe
Garnishes
Extra grated Parmesan is never too much here—its salty, nutty flavor is the perfect finish. Fresh basil or parsley adds lovely green flecks and a fragrant touch, while a light drizzle of olive oil or a pinch of red pepper flakes can elevate the dish further if you’re feeling adventurous.
Side Dishes
This pasta pairs beautifully with simple sides like a crisp green salad tossed in lemon vinaigrette or crusty garlic bread to soak up any leftover sauce. For a heartier meal, roasted chicken or grilled shrimp complements the creamy, vibrant pasta with protein and bold flavor.
Creative Ways to Present
Try serving the pasta in shallow bowls topped with edible flowers or microgreens for a stunning spring-inspired presentation. You can also build individual servings in small ramekins for a charming family-style spread. And don’t hesitate to swirl a lemon wedge on the side—your guests will appreciate the option to add extra zest.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Garlic Parmesan Spring Vegetable Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, but the pasta might absorb some sauce, so a splash of cream or broth will revive it during reheating.
Freezing
This pasta is best enjoyed fresh because freezing cream-based sauces can sometimes separate after thawing. However, if you must freeze it, place the cooled pasta in a freezer-safe container and consume within one month, reheating gently to minimize texture changes.
Reheating
Reheat leftovers slowly on the stovetop over low heat, adding a little cream, broth, or even water to loosen the sauce as it warms. Avoid the microwave if you want to keep the sauce silky and prevent it from separating or becoming grainy.
FAQs
Can I use other pasta shapes for this recipe?
Absolutely! While penne is ideal for holding the sauce and veggies, farfalle, rigatoni, or fusilli would also work beautifully and give you slightly different textures with each bite.
Is it possible to make this recipe vegan?
Yes! Simply substitute the heavy cream with coconut cream or a plant-based cream, and use vegan Parmesan or nutritional yeast for that cheesy flavor. The broth should be vegetable-based to keep it fully plant-friendly.
Can I prepare the vegetables in advance?
You can trim and cut the vegetables ahead of time and store them in the fridge for a day or two. I recommend cooking them fresh for the best texture and flavor, but prepping in advance can save time on busy days.
What can I substitute for heavy cream if I want a lighter dish?
Light cream or half-and-half can be used for a slightly lighter sauce, though it may be less rich and creamy. For an even lighter option, skim milk combined with a bit of flour or cornstarch can help thicken the sauce.
How do I make sure my vegetables stay bright green and crisp?
Quick sautéing over medium heat helps maintain their vibrant color and crunch. Avoid overcooking by watching the clock—3 to 4 minutes is usually perfect for spring veggies like asparagus and green beans.
Final Thoughts
This Garlic Parmesan Spring Vegetable Pasta Recipe is one of those dishes that feels like a warm hug infused with sunshine. It’s perfect for sharing with friends or family when you want a meal that’s both bright and indulgently comforting. I truly hope you enjoy every creamy, garlicky, and fresh bite—you’ll find yourself making it again and again as a seasonal favorite!
Print
Garlic Parmesan Spring Vegetable Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Garlic Parmesan Spring Vegetable Pasta is a vibrant and creamy dish featuring al dente penne tossed with tender asparagus, green beans, and peas, all coated in a luscious garlic-infused Parmesan cream sauce brightened with fresh lemon zest and juice. Perfect for a fresh, flavorful, and comforting vegetarian meal ready in just 35 minutes.
Ingredients
Pasta
- 12 oz penne pasta
Vegetables
- 7 oz asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 cup green beans, trimmed and cut into 1-inch pieces
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1/4 cup vegetable broth
- 1/2 cup heavy cream
- 2/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt, or to taste
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
Garnish
- Extra grated Parmesan cheese
- Fresh basil or parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add penne and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta in a colander.
- Infuse the garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
- Sauté the vegetables: Add asparagus, green beans, and peas to the skillet. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables are tender but retain a bright green color.
- Build the broth base: Pour in the vegetable broth and cook for 2 minutes to let the flavors meld and reduce slightly.
- Create the cream sauce: Reduce heat to low and stir in the heavy cream and Parmesan cheese. Continue stirring until the cheese fully melts and the sauce turns smooth and creamy.
- Combine pasta and sauce: Add the cooked penne to the skillet and toss carefully to coat the pasta evenly with the sauce. Add reserved pasta water gradually as needed to loosen the sauce to a silky, cohesive consistency.
- Season to perfection: Stir in freshly ground black pepper, salt to taste, lemon zest, and lemon juice. Mix thoroughly to distribute the bright flavors throughout the dish.
- Plate and serve: Transfer the pasta to serving bowls immediately while warm. Garnish generously with extra grated Parmesan cheese and chopped fresh basil or parsley for a fresh herbaceous finish.
Notes
- Use fresh or frozen peas depending on availability; if frozen, no need to thaw before adding.
- Reserve some pasta water to adjust the sauce texture for the perfect creamy consistency.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- For a dairy-free version, use a plant-based cream and vegan Parmesan.
- Adding a pinch of red pepper flakes during garlic sautéing can add a spicy kick.
- Ensure not to overcook the vegetables to preserve their vibrant color and slight crunch.
