Penne tossed with fresh spring vegetables in a silky garlic-Parmesan cream sauce. Light, flavorful, and ready in 35 minutes.
# What Goes In:
→ Pasta
01 - 12 oz penne pasta
→ Vegetables
02 - 7 oz asparagus, trimmed and cut into 1-inch pieces
03 - 1 cup fresh or frozen peas
04 - 1 cup green beans, trimmed and cut into 1-inch pieces
→ Sauce
05 - 2 tablespoons olive oil
06 - 3 cloves garlic, finely minced
07 - 1/4 cup vegetable broth
08 - 1/2 cup heavy cream
09 - 2/3 cup freshly grated Parmesan cheese
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon salt, or to taste
12 - Zest of 1 lemon
13 - 1 tablespoon fresh lemon juice
→ Garnish
14 - Extra grated Parmesan cheese
15 - Fresh basil or parsley, chopped
# How to Make It:
01 - 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 in a colander.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add asparagus, green beans, and peas to the skillet. Sauté for 3-4 minutes until vegetables are tender-crisp and maintain their bright green color.
04 - Pour vegetable broth into the skillet with vegetables and cook for 2 minutes.
05 - Reduce heat to low. Add heavy cream and Parmesan cheese, stirring continuously until cheese melts and sauce becomes smooth and cohesive.
06 - Add cooked penne to the skillet and toss thoroughly to coat all pasta. Add reserved pasta water gradually as needed to achieve a silky, fluid sauce consistency.
07 - Season with black pepper, salt, lemon zest, and lemon juice. Toss well to distribute flavors evenly throughout.
08 - Transfer to serving bowls immediately. Top each portion with extra Parmesan cheese and chopped fresh basil or parsley.
