Garlic Parmesan Spring Vegetable Pasta

The farmers market had just opened for the season when I found myself staring at a pile of bright green asparagus. I grabbed everything that looked fresh, came home, and threw together this pasta on a whim. Now it is become the thing I make when I need something that tastes like the season itself.

Last spring my neighbor dropped by unexpected while I was making this. She ended up staying for dinner and asking for the recipe before she even finished her first bite. Sometimes the simplest meals are the ones that bring people to the table.

Ingredients

• 350 g penne pasta: The ridges catch the sauce perfectly and the short shape pairs beautifully with bite sized vegetables
• 200 g asparagus: Cut into 2.5 cm pieces so every forkful has that perfect crunch
• 150 g fresh or frozen peas: Add a pop of sweetness that balances the garlic
• 150 g green beans: Trimmed and cut to match the asparagus for even cooking
• 2 tbsp olive oil: The foundation for sauteing the garlic and vegetables
• 3 cloves garlic: Finely minced so it infuses the oil without burning
• 60 ml vegetable broth: Deglazes the pan and adds depth to the sauce
• 120 ml heavy cream: Creates that velvety texture without overwhelming the fresh vegetables
• 60 g freshly grated Parmesan: Pre grated cheese will not give you the same melting quality
• 1/2 tsp black pepper: Freshly cracked makes all the difference here
• 1/4 tsp salt: Adjust at the end since Parmesan adds saltiness
• Zest of 1 lemon: Brightens the whole dish and cuts through the cream
• 1 tbsp fresh lemon juice: Add this right at the end for a burst of acidity
• Extra Parmesan and fresh herbs: The finishing touch that makes it feel restaurant worthy

Instructions

Cook the pasta:

Bring a large pot of salted water to a boil and cook penne until al dente. Reserve 120 ml of pasta water before draining.

Start the base:

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.

Add the vegetables:

Toss in asparagus, green beans, and peas. Sauté for 3 to 4 minutes until vegetables are tender but still bright green.

Build the sauce:

Pour in vegetable broth and let it simmer for 2 minutes. Reduce heat to low and stir in heavy cream and Parmesan until melted.

Bring it together:

Add cooked penne to the skillet and toss to coat. Use reserved pasta water as needed for a silky consistency.

Season and serve:

Finish with black pepper, salt, lemon zest, and lemon juice. Serve immediately with extra Parmesan and fresh herbs.

Pin it

This dish has become my go to for spring dinner parties. There is something about the combination of fresh vegetables and creamy sauce that makes people feel special even when the cooking is straightforward.

Making It Your Own

I have experimented with different vegetables based on what is available. Sugar snap peas work beautifully and sometimes I add baby spinach at the very end for an extra pop of green. The key is keeping everything roughly the same size so they cook evenly.

Timing Is Everything

The trick I learned after making this dozens of times is to have everything prepped before you start cooking. The sauce comes together quickly and you want the vegetables ready to toss in the moment the garlic is fragrant. Mise en place is not just for restaurant kitchens.

Serving Suggestions

A crisp white wine like Pinot Grigio cuts through the cream perfectly. I usually serve this with a simple green salad dressed with balsamic vinaigrette. The acidity balances the richness and keeps the meal feeling light.

• Warm your serving bowls first so the pasta stays hot longer
• Have extra lemon wedges on the table for guests who love bright flavors
• Grate the Parmesan fresh right before serving for the best texture

Pin it

There is something deeply satisfying about a dish that celebrates the season this simply. Every bite reminds me why I wait all year for spring vegetables to arrive.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the vegetables and sauce separately up to a day in advance. Reheat gently and toss with freshly cooked pasta for best results.

→ What other vegetables work well?

Try adding fresh spinach, zucchini, or artichoke hearts. The sauce complements any tender spring vegetables beautifully.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of cream or pasta water to restore sauce consistency.

→ Can I freeze this dish?

Freezing isn't recommended as the cream sauce may separate upon thawing. The pasta and vegetables are best enjoyed fresh.

→ How can I add more protein?

Stir in grilled chicken, sautéed shrimp, or white beans during the final toss to boost protein while maintaining the dish's light character.