Description
A creamy and vibrant spring vegetable pasta that combines fresh asparagus, peas, and green beans with tender penne pasta in a luscious Parmesan cream sauce. Perfect for a quick, wholesome meal celebrating spring’s bounty.
Ingredients
Pasta and Vegetables
- 12 ounces penne or fusilli pasta
- 1 cup fresh asparagus, cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 cup green beans, trimmed and halved
Aromatics and Flavorings
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest (optional)
- Fresh basil or parsley for garnish
Liquids and Dairy
- 4 cups low-sodium chicken or vegetable broth
- 1 cup half-and-half or heavy cream
- 3/4 cup grated Parmesan cheese
Fats and Seasoning
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare Vegetables: Trim and chop asparagus into 1-inch pieces, trim and halve green beans, mince garlic, and finely chop the onion. Set all aside.
- Heat Fats: In a large skillet or saucepan over medium heat, warm olive oil and unsalted butter until melted and shimmering to create a flavorful base.
- Sauté Aromatics: Add chopped onion and cook, stirring occasionally, for 3-4 minutes until translucent but not browned. Then add minced garlic and cook for 30 seconds until fragrant.
- Cook Vegetables: Stir in asparagus and green beans, cooking for 2-3 minutes to brighten their color and slightly soften them.
- Add Pasta and Broth: Add dry pasta to the pot, then pour in broth, ensuring the pasta is mostly submerged. Bring to a gentle boil, then reduce heat to medium-low.
- Simmer Pasta: Cover with a lid and simmer for about 10 minutes, stirring every few minutes to prevent sticking. Add a splash of water or broth if liquid absorbs too quickly.
- Incorporate Peas and Cream: Stir in peas and half-and-half or cream. Cover again and cook another 4-5 minutes until pasta is tender and the sauce is creamy.
- Finish with Cheese and Seasoning: Remove from heat and stir in grated Parmesan cheese until melted and smooth. Season with salt, pepper, and lemon zest if using.
- Garnish and Serve: Garnish with chopped fresh basil or parsley and extra Parmesan if desired. Serve immediately for best flavor and texture.
Notes
- Use vegetable broth for a vegetarian version.
- To make it vegan, substitute cream with coconut milk and Parmesan with nutritional yeast.
- If using frozen peas, add them directly without thawing.
- Adjust the broth amount as needed to ensure pasta cooks evenly without drying out.
- For a zestier flavor, squeeze a bit of fresh lemon juice just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian