Pin The morning market was overflowing with bundles of asparagus and snap peas still dewy from the farm, and I bought more than I planned. Back home, I stared at the pile of green and wondered what to do with all of it. A pot of penne was already boiling for lunch, so I grabbed some garlic and cream from the fridge and started tossing things together. What came out of that skillet was so bright and satisfying that I made it again two days later.
I made this for a friend who swore she didnt like peas, and she went back for seconds without realizing what she was eating. The lemon zest made everything taste clean and alive, and the Parmesan melted into the cream so smoothly it almost looked like silk. We sat on the back porch with our bowls, and she asked for the recipe before she even finished. That was the moment I knew this one was a keeper.
Ingredients
- Penne pasta: The ridges catch the creamy sauce perfectly, and it holds up well when tossed with vegetables.
- Asparagus: Trim the woody ends and cut into bite sized pieces so they cook evenly and stay tender.
- Fresh or frozen peas: Frozen peas work beautifully here and save you the trouble of shelling, plus they add a pop of sweetness.
- Green beans: Cut them the same size as the asparagus so everything finishes at the same time.
- Olive oil: Use a good quality oil since it forms the base of the sauce and carries the garlic flavor.
- Garlic: Mince it finely so it melts into the sauce without leaving sharp bites.
- Vegetable broth: This loosens the sauce and adds a subtle savory background without overpowering the vegetables.
- Heavy cream: It creates that silky texture, but you can use half and half if you want something lighter.
- Parmesan cheese: Freshly grated melts smoothly and tastes miles better than the pre shredded kind.
- Black pepper and salt: Season at the end so you can taste and adjust without overdoing it.
- Lemon zest and juice: The zest adds brightness, and the juice keeps the sauce from feeling too rich.
- Fresh basil or parsley: A handful of chopped herbs on top makes the whole dish smell like a garden.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until al dente, then save half a cup of the starchy pasta water before draining. That water is your secret weapon for making the sauce cling.
- Start the garlic:
- Heat olive oil in a large skillet over medium heat and add the minced garlic, stirring constantly for about a minute until it smells toasty and golden. Dont let it brown or it will taste bitter.
- Cook the vegetables:
- Toss in the asparagus, green beans, and peas, stirring them around for three to four minutes until theyre just tender but still vibrant green. You want a little snap left in them.
- Add the broth:
- Pour in the vegetable broth and let it bubble for a couple of minutes, scraping up any garlic bits stuck to the pan. This step builds flavor into the base of the sauce.
- Make the sauce creamy:
- Lower the heat and stir in the heavy cream and Parmesan, whisking gently until the cheese melts and everything comes together into a smooth, glossy sauce. It should coat the back of a spoon.
- Toss the pasta:
- Add the drained penne to the skillet and toss everything together, adding splashes of the reserved pasta water until the sauce is silky and clings to every piece. The starch in that water makes all the difference.
- Season and brighten:
- Stir in the black pepper, salt, lemon zest, and lemon juice, tasting as you go. The lemon should wake everything up without making it sour.
- Serve it up:
- Divide the pasta into bowls and top with extra Parmesan and a generous sprinkle of fresh basil or parsley. Serve immediately while its still steaming.
Pin One evening I made this after a long day and didnt feel like doing much, but the kitchen filled with the smell of garlic and lemon, and suddenly I felt lighter. My neighbor knocked on the door just as I was plating it, and I handed her a bowl without thinking twice. She texted me an hour later asking if I could teach her how to make it. Sometimes food does more than fill you up.
Choosing Your Vegetables
You can swap in whatever green vegetables look best at the market or are sitting in your crisper drawer. Zucchini, snap peas, and broccoli florets all work beautifully here. Just keep the cooking times in mind so nothing turns to mush. I once added spinach at the very end and it wilted into the sauce in seconds, adding another layer of green without any extra effort.
Making It Lighter or Richer
If you want something less indulgent, use half and half instead of heavy cream and cut back on the Parmesan slightly. The sauce will still be creamy but wont sit as heavy in your stomach. On the other hand, if youre feeling fancy, stir in a spoonful of mascarpone at the end for an even silkier texture. I did that once for a dinner party and people thought I had ordered takeout from somewhere expensive.
Storing and Reheating
This pasta keeps well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of broth or water to loosen the sauce because it thickens as it sits. I usually reheat it gently in a skillet over low heat, stirring often so the cream doesnt separate.
- Let it cool completely before storing so condensation doesnt make it watery.
- Reheat only what youll eat because the sauce doesnt love being heated multiple times.
- If the pasta seems dry after a day, a drizzle of olive oil and a squeeze of lemon can bring it back to life.
Pin This dish reminds me that simple ingredients and a little attention can turn into something that feels like a celebration. Keep it in your back pocket for those nights when you want something nourishing and bright without spending hours in the kitchen.
Recipe Q&A
- → Can I use frozen vegetables instead of fresh?
Yes, frozen asparagus, peas, and green beans work beautifully. There's no need to thaw them—add directly to the skillet and cook for 4–5 minutes until heated through and tender.
- → How do I prevent the sauce from breaking?
Keep the heat low when adding cream and cheese. Stir constantly and avoid boiling, which can cause the cream to separate. If needed, add reserved pasta water gradually to achieve a smooth, silky consistency.
- → What's the best way to zest a lemon?
Use a microplane zester or box grater, working over the lemon carefully to capture only the yellow portion. Avoid the white pith underneath, which tastes bitter. One lemon typically yields about ½ teaspoon of zest.
- → Can I make this dish dairy-free?
Absolutely. Substitute heavy cream with plant-based cream (oat or coconut work well), and use dairy-free Parmesan or nutritional yeast for that umami flavor. The dish remains creamy and satisfying.
- → How should I store leftovers?
Transfer cooled pasta to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat with a splash of pasta water or cream to restore creaminess.
- → What pairs well as a side dish?
A crisp green salad with lemon vinaigrette or crusty bread for soaking up sauce complements this beautifully. A light white wine like Pinot Grigio or Sauvignon Blanc is an excellent pairing.