Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) penne
- 4 qt (3.8 L) water + 1 1/2 tbsp kosher salt for boiling
- 2 tbsp extra-virgin olive oil + 1 tbsp unsalted butter
- 3 garlic cloves, minced (about 1 tbsp)
- 1 lemon (1 tsp finely grated zest + 2 tbsp juice)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) low-sodium vegetable broth or reserved pasta water
- 1 cup (90 g) finely grated Parmesan, plus more to serve
- 8 oz (225 g) asparagus, trimmed and cut 1-inch
- 1 small zucchini (8 oz/225 g), halved lengthwise and sliced 1/4-inch
- 1 cup (150 g) peas (fresh or frozen)
- 1 cup (150 g) cherry tomatoes, halved
- 1/4 tsp red pepper flakes (optional), kosher salt, black pepper
- 1/4 cup chopped fresh basil + 2 tbsp chopped parsley
Do This
- 1. Boil 4 qt water (212°F/100°C). Salt with 1 1/2 tbsp; cook penne until 1 minute shy of package al dente. Reserve 1 cup pasta water; drain.
- 2. In a large skillet, heat oil and butter over medium-high. Sauté asparagus 3 minutes; add zucchini 2–3 minutes until crisp-tender.
- 3. Add peas 1 minute. Stir in garlic and red pepper flakes 30 seconds. Add tomatoes 60–90 seconds to just soften.
- 4. Pour in cream and lemon zest; add 1/2 cup broth (or pasta water). Simmer gently 2–3 minutes (about 190°F/88°C).
- 5. Reduce heat to low; stir in Parmesan until smooth. Add lemon juice; season with salt and pepper.
- 6. Toss in pasta 1–2 minutes, adding splashes of reserved water until glossy. Fold in herbs; serve with extra Parmesan and zest.
Why You’ll Love This Recipe
- Bright, creamy lemon–Parmesan sauce that lightly coats every ridge of the penne.
- A colorful mix of spring vegetables cooked just until crisp-tender and vibrant.
- Weeknight-friendly: on the table in about 40 minutes.
- Flexible base recipe with easy swaps for what you have on hand.
Grocery List
- Produce: Asparagus, zucchini, peas, cherry tomatoes, lemon, garlic, basil, parsley
- Dairy: Heavy cream, Parmesan, unsalted butter
- Pantry: Penne, extra-virgin olive oil, vegetable broth (or use pasta water), kosher salt, black pepper, red pepper flakes (optional)
Full Ingredients
Pasta
- 12 oz (340 g) penne
- 4 qt (3.8 L) water
- 1 1/2 tbsp kosher salt (for the boiling water)
Vegetables
- 8 oz (225 g) asparagus, woody ends trimmed, cut into 1-inch pieces
- 1 small zucchini (8 oz/225 g), halved lengthwise and sliced 1/4-inch thick
- 1 cup (150 g) peas (fresh or frozen; no need to thaw)
- 1 cup (150 g) cherry tomatoes, halved
Sauce & Seasoning
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 3 garlic cloves, minced (about 1 tbsp)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) low-sodium vegetable broth or reserved pasta water
- 1 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 cup (90 g) finely grated Parmesan, plus extra for serving
Finish & Garnish
- 1/4 cup chopped fresh basil
- 2 tbsp chopped fresh parsley
- Additional lemon zest and shaved Parmesan, for serving (optional)
Step-by-Step Instructions
Step 1: Prep your vegetables and aromatics
Trim asparagus and cut into 1-inch pieces. Halve the zucchini lengthwise and slice into 1/4-inch half-moons. Halve cherry tomatoes. Mince the garlic. Finely grate 1 tsp lemon zest and juice the lemon (2 tbsp). Grate the Parmesan finely so it melts smoothly.
Step 2: Boil the pasta
Bring 4 qt (3.8 L) water to a rolling boil (212°F/100°C). Add 1 1/2 tbsp kosher salt. Cook penne until 1 minute shy of al dente per package time (usually 9–11 minutes). Reserve 1 cup pasta water, then drain.
Step 3: Sauté the sturdy vegetables
Heat a large 12-inch skillet over medium-high. Add 2 tbsp olive oil and 1 tbsp butter. When butter foams, add asparagus and 1/4 tsp salt; cook, stirring, 3 minutes. Add zucchini and cook 2–3 minutes more until both are crisp-tender and lightly golden in spots.
Step 4: Add quick-cooking veg and garlic
Reduce heat to medium. Stir in peas and cook 1 minute. Add garlic and red pepper flakes; cook 30 seconds until fragrant (do not brown). Add cherry tomatoes and cook 60–90 seconds just until they begin to soften and release a little juice.
Step 5: Build the lemon–Parmesan cream
Pour in heavy cream and sprinkle in the lemon zest. Add 1/2 cup vegetable broth (or use the same amount of reserved pasta water). Bring to a gentle simmer (about 190°F/88°C) and cook 2–3 minutes to slightly thicken. Lower heat to low and gradually stir in 1 cup Parmesan until smooth. Stir in lemon juice. Season with 1/4–1/2 tsp salt and 1/2 tsp black pepper to taste.
Step 6: Marry pasta and sauce
Add drained penne to the skillet. Toss continuously over low heat for 1–2 minutes, adding splashes of the reserved pasta water (start with 1/4 cup) until the sauce loosens and turns glossy, clinging to each piece of pasta without pooling.
Step 7: Finish and serve
Fold in basil and parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice. Serve immediately, topped with extra shaved Parmesan and a little more lemon zest. For best results, warm your bowls so the sauce stays silky at the table.
Pro Tips
- Salt your pasta water generously (about 1 1/2 tbsp per 4 qt) so the penne is well-seasoned from within.
- Finely grate Parmesan (a Microplane works best) to ensure it melts smoothly into the cream without clumping.
- Reserve pasta water before draining; its starch is key for a glossy, restaurant-style sauce.
- Cook vegetables just until crisp-tender to keep their color vibrant and texture lively.
- Balance the lemon: add juice after the cheese melts; if it tastes too sharp, soften with a splash more cream or a pinch of sugar.
Variations
- Shrimp Primavera: Sear 12 oz peeled shrimp in the skillet first (2 minutes per side), set aside, then add back in Step 7.
- Lighter Cream: Use 1/2 cup heavy cream + 1/2 cup half-and-half, adding more pasta water as needed for body.
- Dairy-Free: Swap in 1 cup unsweetened cashew cream and a vegan Parmesan-style cheese; adjust lemon to taste.
Storage & Make-Ahead
Best enjoyed fresh. Refrigerate leftovers in an airtight container up to 3 days. Reheat gently over low heat with a splash of water or cream until loosened and hot. You can prep ahead by chopping vegetables, zesting/juicing the lemon, and grating cheese up to 2 days in advance. Freezing is not recommended (cream sauces can break).
Nutrition (per serving)
Approximate: 725 calories; 33 g fat; 75 g carbohydrates; 7 g fiber; 26 g protein; 860 mg sodium. Values will vary based on exact ingredients and salt added.
