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
Scale
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.
