Save The first time I made this pasta, it was one of those rainy Tuesday afternoons when nothing sounds better than something creamy and comforting. I had a bag of mixed spring vegetables from the farmers market and half a block of Parmesan that needed using. Something magical happened when that lemon zest hit the warm sauce—my whole kitchen suddenly smelled like an Italian grandmother had moved in.
Last spring, my sister came over exhausted from work and I made this for dinner. She took one bite and went completely silent, then asked if I could teach her how to make it. Now it is her go-to for surprise dinner guests because it looks fancy but comes together in the time it takes to boil water.
Ingredients
- 350 g (12 oz) penne pasta: The ridges hold onto that luscious sauce perfectly—do not swap for smooth tubes
- 200 g (7 oz) asparagus, trimmed and cut into 2.5 cm (1-inch) pieces: Look for bright green stalks that snap when you bend them
- 150 g (1 cup) fresh or frozen peas: Frozen work beautifully here, just add them a minute earlier than fresh
- 150 g (1 cup) green beans, trimmed and cut into 2.5 cm (1-inch) pieces: Keep them uniform so everything cooks at the same speed
- 2 tbsp olive oil: Use something decent since the flavor shines through
- 3 cloves garlic, finely minced: Freshly minced makes a difference—no jarred stuff here
- 60 ml (1/4 cup) vegetable broth: Creates a flavorful base for the cream sauce
- 120 ml (1/2 cup) heavy cream: Makes it luxurious—half-and-half works if you want something lighter
- 60 g (2/3 cup) freshly grated Parmesan cheese: Buy a wedge and grate it yourself, pre-grated has anti-caking agents that make sauce grainy
- 1/2 tsp freshly ground black pepper: White pepper keeps the sauce pristine but black adds beautiful specks
- 1/4 tsp salt (or to taste): The Parmesan brings salt, so taste before adding more
- Zest of 1 lemon: Use a microplane or the smallest holes on your grater—avoid the bitter white pith
- 1 tbsp fresh lemon juice: Squeeze it right before you add it for maximum brightness
- Extra grated Parmesan: Because extra cheese is never wrong
- Fresh basil or parsley, chopped: Adds a pop of color and fresh aroma that tells everyone this is something special
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil—really salt it, it should taste like the sea. Cook penne according to package directions until al dente, then reserve that pasta water before draining.
- Sauté the garlic until fragrant:
- Heat olive oil in your largest skillet over medium heat. Add minced garlic and let it sizzle for just 1 minute until it smells amazing but before it turns bitter.
- Cook the vegetables until bright green:
- Add asparagus, green beans, and peas to the garlic. Sauté for 3–4 minutes until tender but still vibrant—nobody wants army green spring vegetables.
- Build the sauce base:
- Pour in the vegetable broth and let it bubble for 2 minutes. This deglazes the pan and creates flavor that will carry through the cream.
- Add the cream and cheese:
- Reduce heat to low and stir in heavy cream and Parmesan. Keep stirring until the cheese melts completely and the sauce turns silky smooth.
- Bring it all together:
- Add your cooked penne straight to the skillet, tossing to coat every piece. Use that reserved pasta water a splash at a time until the sauce clings to the pasta beautifully.
- Season and brighten:
- Finish with black pepper, salt, lemon zest, and juice. Give it one more toss and trust your nose—if it needs something, it probably wants more lemon.
- Serve it up:
- Plate immediately while the sauce is glossy and hot. Top with extra Parmesan that will start melting into the warm pasta, and scatter fresh herbs like you are plating at a restaurant.
Save This pasta became my emergency dinner for the nights when friends call and say they are coming over in twenty minutes. Something about it feels fancy enough for company but casual enough that nobody feels like they need to dress up for it.
Making It Your Way
I have made this with half-and-half when my grocery budget was tight, and honestly it is still delicious. The sauce is just a little lighter and you might want to use slightly more pasta water to get that clingy consistency.
Getting The Vegetable Timing Right
Frozen peas can go in with everything else, but fresh ones only need about 2 minutes in the pan. I learned this the hard way when I served my family mushy peas that had lost all their sweetness.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the cream beautifully. A simple green salad with vinaigrette balances the richness.
- Crusty bread is basically mandatory for mopping up any sauce left on the plate
- If you want protein, grilled chicken or shrimp work perfectly without overpowering the vegetables
- This pasta does not reheat perfectly—the sauce can separate, so it is best enjoyed fresh
Save Spring in a bowl, simple enough for Tuesday but special enough for Sunday. That is the sweet spot this pasta hit perfectly.
Questions & Answers
- → How do I keep the vegetables bright green?
Sauté the vegetables for just 3-4 minutes until tender-crisp, ensuring they don't overcook. This short cooking time preserves their vibrant color and fresh texture while still making them tender enough to enjoy.
- → Can I make this ahead of time?
This pasta is best served immediately after tossing. However, you can prepare the sauce and chop the vegetables in advance. Combine everything just before serving to maintain the pasta's texture and the vegetables' color.
- → What's the purpose of reserving pasta water?
Pasta water contains starch that helps create a silky, cohesive sauce. Add it gradually while tossing to achieve the perfect consistency—creamy but not heavy—as it helps the sauce coat each piece of pasta evenly.
- → How can I make this lighter?
Substitute half-and-half or even whole milk for the heavy cream to reduce fat content. You can also increase the vegetable broth slightly to maintain sauce consistency. The dish remains delicious and satisfying with these adjustments.
- → Are there good substitutions for the vegetables?
Absolutely. Try zucchini, bell peppers, mushrooms, or broccoli. Choose vegetables that cook quickly and maintain their texture. Keep the total vegetable weight around 500g for proper sauce balance and consistent cooking times.
- → How do I adjust the garlic flavor?
For stronger garlic flavor, increase to 4-5 cloves or add roasted garlic. For milder garlic, reduce to 2 cloves or use garlic powder instead. Remember that sautéing garlic until fragrant mellows its intensity while building deep, savory notes.