Pasta with Spring Vegetables and Marscarpone Sauce


  • 1 pound penne pasta
  • 1 tbsp olive oil
  • 2 green garlic stalks
  • 1 lb asparagus snapped at natural breaking point, then cut into med pieces
  • 1/2 package frozen peas
  • 1/4 lb spinach cut into ribbons
  • 8oz mascarpone cheese
  • 1/3 cup heavy cream
  • 2 cups grated parmesan
  • salt and freshly cracked pepper


  1. Slice green garlic all the way up to the dark green leaves.

  2. Sauté in olive oil in a large pot over medium heat until soft, add the peas, stir until they’ve just thawed, add mascarpone, heavy cream and parmesan, stir until cheese melts, turn to low.

  3. Cook pasta in boiling, salted water according to package directions, however, add the asparagus during the last 2 and a half minutes of cooking time.

  4. Ladle about a cup of water from the pasta/asparagus pot & reserve.

  5. Drain asparagus/pasta & stir into sauce, add spinach & stir until it has wilted, add reserved cooking water to thin out the sauce to the desired consistency.

  6. Add salt & Pepper to taste. Serve with more parmesan cheese.