Save Last spring I found myself drowning in market vegetables after getting too excited at the farmers market. I threw this pasta together on a Tuesday night when I needed something fast but still special enough to feel like a treat. The way the bright green vegetables pop against that creamy sauce makes everyone think you spent way more time on it than you actually did.
My sister was over that first time I made this, and she literally stopped mid conversation to ask what was in the sauce. She still requests it whenever she visits, claiming it tastes like something from a restaurant but better.
Ingredients
- 350 g penne pasta: The ridges catch the sauce beautifully, but rigatoni works just as well
- 200 g asparagus: Look for tight buds and firm stalks, then cut into bite sized pieces
- 150 g fresh peas: Frozen peas work perfectly fine and are often sweeter than fresh
- 150 g green beans: Trim the ends and cut them the same size as asparagus for even cooking
- 2 tbsp olive oil: A fruity extra virgin adds nice depth to the garlic
- 3 cloves garlic: Freshly minced makes all the difference, jarred garlic can taste harsh
- 60 ml vegetable broth: Helps create the silky base for the cream sauce
- 120 ml heavy cream: Brings everything together into a luscious coating
- 60 g freshly grated Parmesan: Pre grated cheese melts grainy, so buy a wedge and grate it yourself
- 1/2 tsp black pepper: Freshly cracked gives the best warm spice notes
- 1/4 tsp salt: Adjust based on how salty your cheese and broth are
- Zest of 1 lemon: Use a microplane to avoid the bitter white pith
- 1 tbsp fresh lemon juice: Cuts through the richness and makes the vegetables sing
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil and cook penne according to package directions, but save 120 ml of that starchy pasta water before draining
- Start the aromatics:
- Heat olive oil in a large skillet over medium heat, add minced garlic and let it sizzle for about 1 minute until it smells amazing but before it browns
- Cook the vegetables:
- Add asparagus, green beans, and peas to the pan, sauté for 3 to 4 minutes until they are tender crisp and still vibrantly green
- Build the sauce base:
- Pour in the vegetable broth and let it bubble for 2 minutes, almost completely evaporating
- Make it creamy:
- Turn heat to low, stir in heavy cream and the Parmesan, keep stirring until the cheese melts completely and the sauce looks smooth and glossy
- Bring it all together:
- Add the cooked penne and toss until every piece is coated, adding that reserved pasta water if the sauce seems too thick
- Season and brighten:
- Sprinkle in the black pepper, salt, lemon zest, and lemon juice, toss one more time and taste to adjust seasoning
- Finish and serve:
- Plate immediately while it is piping hot, topped with extra Parmesan and whatever fresh herbs you have on hand
Save This dish became my go to for spring dinner parties because it looks impressive but comes together in the time it takes to boil water and catch up with friends.
Making It Lighter
Half and half works beautifully in place of heavy cream if you want to cut some calories without sacrificing texture. The sauce will be slightly thinner but still coats the pasta well.
Adding Some Heat
A pinch of red pepper flakes blooms in the hot olive oil right before the garlic goes in. It adds just enough warmth to make the spring vegetables feel more substantial.
Making It Vegan
Coconut cream or cashew cream both work surprisingly well here, and nutritional yeast mixed with a little miso paste mimics that cheesy Parmesan depth. The vegetables are the star anyway.
- Use a large enough skillet so the vegetables sear rather than steam
- Grate the lemon zest before juicing so you do not accidentally grate your fingers
- Have all ingredients measured before you start, the sauce comes together fast
Save This pasta reminds me why I love cooking with the seasons, simple ingredients treated right always taste better than complicated recipes.
Recipe FAQs
- → Can I prepare this dish ahead of time?
This dish is best served immediately after tossing. However, you can prep vegetables and cook pasta in advance. Store separately in airtight containers and assemble just before serving to maintain the bright color and creamy texture of the sauce.
- → What vegetables work as substitutes for asparagus and green beans?
Zucchini, broccoli florets, snap peas, or spinach work beautifully. Keep cooking times consistent with the original vegetables to maintain tender-crisp texture. Frozen vegetables are equally effective and require no additional prep.
- → How do I achieve the perfect al dente pasta?
Follow package directions but taste 1-2 minutes before the recommended time. Pasta should be tender yet firm with slight resistance when bitten. Reserve pasta water before draining—its starch helps the sauce cling beautifully to the noodles.
- → What's the best way to grate Parmesan cheese?
Use a microplane or box grater to create fine, fluffy Parmesan that melts smoothly into the sauce. Freshly grated cheese integrates better than pre-grated varieties, which contain anti-caking agents that can affect texture.
- → Can I make this vegan or dairy-free?
Absolutely. Substitute heavy cream with coconut cream or oat-based alternatives, and use vegan Parmesan or nutritional yeast for the same savory depth. The garlic, lemon, and fresh herbs provide ample flavor compensation for dairy.
- → Why is lemon juice important in this dish?
Lemon juice cuts through the richness of the cream and adds brightness that complements spring vegetables. The acidity balances the savory garlic and cheese while enhancing the fresh, vibrant flavors of the seasonal produce.