Description
This Garlic Parmesan Spring Vegetable Pasta is a vibrant and creamy vegetarian dish featuring al dente penne pasta tossed with tender asparagus, green beans, and peas. The vegetables are sautéed and combined with a luscious garlic-infused Parmesan cream sauce brightened with fresh lemon zest and juice. Ready in just 35 minutes, this pasta offers a fresh, flavorful, and comforting meal perfect for spring.
Ingredients
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 the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- Infuse the garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned, releasing its aromatic flavor into the oil.
- Sauté the vegetables: Add the asparagus, green beans, and peas to the skillet. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables are tender yet still retain a bright green color and some crunch.
- Build the broth base: Pour in the vegetable broth and cook for 2 minutes to let the flavors meld and reduce slightly, enhancing the depth of the sauce.
- Create the cream sauce: Reduce the heat to low and stir in the heavy cream and freshly grated Parmesan cheese. Continue stirring gently until the cheese fully melts and the sauce becomes smooth and creamy.
- Combine pasta and sauce: Add the cooked penne to the skillet and toss carefully to coat the pasta evenly with the creamy sauce. Gradually add reserved pasta water as needed to loosen the sauce and achieve a silky, cohesive texture.
- Season to perfection: Stir in freshly ground black pepper, salt to taste, lemon zest, and lemon juice. Mix thoroughly to distribute the bright, fresh 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 fragrant and herbaceous finish.
Notes
- Use fresh or frozen peas depending on availability; if using frozen peas, 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 plant-based cream and vegan Parmesan cheese.
- 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
