Garlic Parmesan Spring Vegetable Pasta

Embrace the vibrant flavors of the season with this Garlic Parmesan Spring Vegetable Pasta. This Italian-inspired dish brings together tender penne and a trio of fresh spring greens—asparagus, crisp green beans, and sweet peas—all tossed in a silky, lemon-scented garlic sauce. It is a light yet satisfying meal that perfectly celebrates fresh produce in just 35 minutes.

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Whether you're looking for a quick weeknight dinner or a vegetarian centerpiece for a weekend lunch, this pasta is sure to impress. The secret is in the balance of the creamy sauce and the crunch of the barely-sautéed vegetables.

Ingredients

• Pasta: 350 g (12 oz) penne pasta
• Vegetables: 200 g (7 oz) asparagus (trimmed and cut into 1-inch pieces), 150 g (1 cup) fresh or frozen peas, 150 g (1 cup) green beans (trimmed and cut into 1-inch pieces)
• Sauce: 2 tbsp olive oil, 3 cloves garlic (finely minced), 60 ml (1/4 cup) vegetable broth, 120 ml (1/2 cup) heavy cream, 60 g (2/3 cup) freshly grated Parmesan cheese, 1/2 tsp freshly ground black pepper, 1/4 tsp salt, zest of 1 lemon, 1 tbsp fresh lemon juice
• Garnish: Extra grated Parmesan, fresh basil or parsley (chopped)

Instructions

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve 120 ml (1/2 cup) pasta water, then drain.

Step 2: Sauté the Aromatics

Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Step 3: Cook the Vegetables

Add asparagus, green beans, and peas to the skillet. Sauté for 3–4 minutes until vegetables are just tender but still bright green.

Step 4: Simmer

Pour in vegetable broth and cook for 2 minutes.

Step 5: Thicken the Sauce

Reduce heat to low, add heavy cream and 60 g Parmesan. Stir until cheese melts and sauce is smooth.

Step 6: Combine Ingredients

Add cooked penne and toss to coat, adding reserved pasta water as needed for a silky sauce.

Step 7: Season and Zest

Season with black pepper, salt, lemon zest, and lemon juice. Mix well.

Step 8: Final Garnish

Serve immediately, garnished with extra Parmesan and chopped fresh herbs.

Zusatztipps für die Zubereitung

To ensure the best texture, cook the pasta just until al dente, as it will continue to cook slightly when tossed in the hot skillet. Always use a grater for fresh Parmesan cheese rather than pre-shredded varieties to ensure the sauce melts smoothly without graininess.

Varianten und Anpassungen

For a lighter version, substitute half-and-half for the heavy cream. To increase fiber, swap the standard penne for whole wheat pasta. If you enjoy a bit of heat, add a pinch of red pepper flakes during the garlic sauté. For a vegan version, use plant-based cream and a vegan Parmesan alternative.

Serviervorschläge

Serve this dish immediately in warmed bowls to keep the sauce silky. Garnish with a final squeeze of lemon or extra fresh herbs like basil or parsley. It pairs wonderfully with a crisp white wine and a side of crusty bread to soak up the garlic-Parmesan sauce.

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This Garlic Parmesan Spring Vegetable Pasta is a wonderful way to welcome the warmer months. With its blend of textures and bright citrus notes, it is a vegetarian meal that feels both nourishing and indulgent.

Recipe FAQs

→ Can I make this dish ahead of time?

This pasta is best served immediately after preparation to maintain the vegetables' vibrant color and the sauce's silky consistency. However, you can prep ingredients in advance and cook everything fresh when ready to serve.

→ What can I use as a substitute for heavy cream?

Half-and-half works well for a lighter version. For dairy-free options, use plant-based cream like oat or cashew cream, which will provide a similar creamy texture.

→ How do I prevent the pasta from becoming mushy?

Cook vegetables briefly—just 3-4 minutes—until tender-crisp. Add them to the sauce at the end rather than cooking them longer. Cook penne to al dente according to package directions for the best texture.

→ Can I use frozen vegetables instead of fresh?

Yes, frozen asparagus, peas, and green beans work beautifully in this dish. Thaw them first and reduce cooking time by about a minute since they're already partially cooked.

→ What fresh herbs pair well with this dish?

Fresh basil, parsley, or mint work wonderfully as garnish. Chives and dill also complement the garlic and lemon flavors nicely. Add them just before serving for maximum freshness.

→ How can I make this dish spicier?

A pinch of red pepper flakes added to the garlic oil at the beginning provides gentle heat. You can also finish with a sprinkle of chili powder or use hot paprika in place of black pepper.