Creamy Lemon Vegetable Pasta

If you’re craving a fresh, colorful pasta that feels comforting but not heavy, this creamy lemon vegetable penne is exactly what you need. It’s packed with vibrant veggies, bright citrus flavor, and a silky cream sauce that comes together easily—perfect for busy weeknights or a relaxed weekend dinner. Even better, it’s simple, flexible, and guaranteed to impress without stressing you out in the kitchen.

One-Pan Creamy Lemon Vegetable Pasta

Ingredients

• 16 oz penne pasta
• 1 tablespoon olive oil
• 8 oz asparagus, cut into 1½-inch pieces
• 1 yellow bell pepper, cut into 1½-inch pieces
• 2 cups small broccoli florets
• 1 small zucchini, chopped
• Salt and black pepper, to taste
• 2 tablespoons unsalted butter
• 1 shallot, minced
• 4 garlic cloves, minced
• Zest of 1 lemon
• Dash of crushed red pepper flakes
• 1 cup vegetable broth
• ½ cup heavy cream
• 3 tablespoons lemon juice, divided
• 1 cup frozen peas
• ½ cup shredded Parmesan cheese
• 1½ cups grape tomatoes, halved
• ¼ cup chopped fresh basil
• 2 tablespoons chopped Italian parsley (for garnish)
• Extra Parmesan cheese (for garnish)
• Crushed red pepper flakes (for garnish)

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
2. Sauté the vegetables:
   Heat olive oil in a large skillet over medium heat. Add the asparagus, bell pepper, broccoli, and zucchini. Season lightly with salt and black pepper, then cook for about 5–7 minutes, stirring occasionally, until the vegetables are tender but still bright. Transfer them to a plate and set aside.
3. Build the flavor base:
   In the same skillet, melt the butter over medium heat. Add the minced shallot and cook for about 1 minute until fragrant. Stir in the garlic, lemon zest, and crushed red pepper flakes, cooking for another 30 seconds.
4. Make the sauce:
   Pour in the vegetable broth and let it simmer for 2–3 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice. Let the sauce gently simmer until slightly thickened.
5. Bring it all together:
   Add the cooked pasta, sautéed vegetables, frozen peas, Parmesan cheese, and remaining 1 tablespoon of lemon juice. Toss everything together until well coated and heated through.
6. Finish and garnish:
   Gently fold in the grape tomatoes and fresh basil. Taste and adjust seasoning if needed. Remove from heat and garnish with parsley, extra Parmesan, and a sprinkle of crushed red pepper flakes.

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