25+ Fresh and Flavorful Spring Pasta Dinner Recipes for Every Occasion

Spring is a time for fresh ingredients, vibrant flavors, and light meals that celebrate the season.

What better way to capture the essence of spring than with a delicious pasta dinner?

Whether you’re looking to enjoy tender asparagus, sweet peas, or fragrant herbs, pasta dishes can incorporate all of these ingredients and more.

From simple pasta salads to indulgent creamy dishes, spring pasta dinners are perfect for celebrating the season.

In this article, we’ve rounded up over 25 mouth-watering spring pasta dinner recipes that are not only easy to prepare but also bring out the best of the season’s produce.

Whether you’re planning a casual weeknight dinner or a special gathering, you’ll find a spring pasta dish to suit every occasion.

Let’s dive into these delightful, fresh recipes that will make your springtime meals truly memorable!

25+ Fresh and Flavorful Spring Pasta Dinner Recipes for Every Occasion

Spring pasta dishes offer a perfect blend of lightness and flavor, with an abundance of seasonal vegetables and fresh herbs.

These 25+ recipes are designed to help you embrace the season’s bounty and elevate your pasta game with easy-to-make dishes.

Whether you’re craving a fresh pesto, a creamy pasta with asparagus, or a refreshing pasta salad, these recipes are sure to satisfy every palate.

By incorporating the best ingredients spring has to offer, you can create meals that are as vibrant and refreshing as the season itself.

So, gather your fresh ingredients, get cooking, and enjoy these delightful pasta dinners with friends and family this spring!

Lemon Basil Pasta with Fresh Spring Veggies

This vibrant and refreshing pasta dish combines the zestiness of lemon with the fragrant sweetness of fresh basil, all topped off with a medley of seasonal spring vegetables. Ideal for a light and satisfying spring dinner, the addition of peas, asparagus, and cherry tomatoes adds color and texture, making this dish perfect for any occasion.

Ingredients:

• 8 oz pasta (linguine or spaghetti)
• 1 cup peas (fresh or frozen)
• 1 cup asparagus, cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 lemon (zested and juiced)
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
3. Add the asparagus and peas, cooking for 3-4 minutes, until they begin to soften.
4. Add the cherry tomatoes and cook for an additional 2 minutes.
5. Toss the cooked pasta into the skillet, mixing everything well. If needed, add some of the reserved pasta water to help combine the ingredients.
6. Stir in the lemon zest, lemon juice, and chopped basil. Season with salt and pepper to taste.
7. Serve with a sprinkle of Parmesan cheese, if desired.

This lemon basil pasta is the perfect celebration of spring’s fresh flavors. The combination of zesty lemon, sweet peas, tender asparagus, and juicy tomatoes creates a well-balanced and satisfying dish. It’s light yet fulfilling, making it an excellent choice for a weeknight dinner or a special spring gathering. The addition of fresh basil brings an aromatic touch, and the option to top it with Parmesan cheese adds just the right amount of creaminess.

Spring Pesto Pasta with Peas and Mint

A twist on the classic pesto pasta, this recipe features a refreshing pesto made with fresh mint and basil, perfectly complementing the springtime sweetness of peas. This light yet flavorful dish comes together quickly and is a great way to incorporate seasonal greens into a delicious dinner.

Ingredients:

• 8 oz pasta (penne or fusilli)
• 1 cup peas (fresh or frozen)
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 1/4 cup Parmesan cheese, grated
• 1/4 cup pine nuts, toasted
• 2 cloves garlic
• 1/3 cup extra virgin olive oil
• Salt and pepper, to taste
• Lemon zest (optional)

Instructions:

1. Cook the pasta according to the package directions, adding peas to the boiling water in the last 2 minutes of cooking. Drain, reserving 1/2 cup of pasta water.
2. In a food processor, combine basil, mint, garlic, Parmesan, and pine nuts. Pulse until finely chopped.
3. With the processor running, slowly add the olive oil until the pesto is smooth. Season with salt and pepper to taste.
4. Toss the cooked pasta and peas with the pesto, adding reserved pasta water as necessary to help coat the pasta.
5. Serve with an optional sprinkle of lemon zest for a citrusy kick.

This spring pesto pasta is an exciting and refreshing take on the classic pesto recipe. The blend of basil and mint gives it a unique and aromatic flavor profile that complements the sweetness of the peas. It’s a simple, yet elevated dish that can be enjoyed on a warm evening with friends or family. The freshness of the mint adds a cooling element, making this dish especially refreshing for the warmer months. The subtle zing from the lemon zest takes it to the next level, offering a burst of brightness.

Garlic Butter Shrimp and Spring Veggie Pasta

This garlicky, buttery pasta dish features succulent shrimp, sautéed in a rich garlic butter sauce, paired with a variety of fresh spring vegetables like zucchini, peas, and bell peppers. It’s a crowd-pleasing meal that blends savory and buttery flavors with a burst of springtime freshness, making it ideal for a weeknight dinner or a casual dinner party.

Ingredients:

• 8 oz pasta (fettuccine or spaghetti)
• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1/2 cup peas (fresh or frozen)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
4. Add the zucchini, bell pepper, and peas to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender.
5. Add the cooked pasta to the skillet, tossing to combine. If needed, add some reserved pasta water to help mix everything.
6. Stir in the cooked shrimp and season with salt and pepper to taste. Garnish with fresh parsley and serve with grated Parmesan cheese if desired.

This garlic butter shrimp and spring veggie pasta is the perfect combination of savory, buttery richness and fresh, light spring vegetables. The shrimp adds a satisfying protein, while the garlic butter sauce enhances the natural sweetness of the veggies, creating a perfectly balanced dish. It’s a quick and flavorful meal that will leave you feeling satisfied without feeling overly heavy. The addition of Parmesan cheese brings an extra layer of flavor, and the fresh parsley garnish adds a touch of brightness to each bite. This recipe is sure to be a favorite for any spring dinner gathering.

Spring Vegetable and Ricotta Stuffed Shells

These stuffed pasta shells are filled with a creamy ricotta mixture and a variety of fresh spring vegetables, creating a satisfying yet light dinner option. The blend of ricotta, spinach, and seasonal vegetables like zucchini and asparagus makes for a vibrant and comforting dish, perfect for a spring meal.

Ingredients:

• 12 large pasta shells
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup spinach, chopped
• 1/2 cup zucchini, finely chopped
• 1/2 cup asparagus, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• 2 cups marinara sauce
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté zucchini and asparagus for about 4-5 minutes, until tender. Add spinach and cook for an additional 2 minutes, until wilted.
3. In a bowl, combine the ricotta, mozzarella, Parmesan, garlic powder, nutmeg, salt, and pepper. Add the sautéed vegetables and mix well.
4. Stuff each cooked pasta shell with the ricotta mixture and place them in a baking dish.
5. Pour marinara sauce over the stuffed shells and cover with aluminum foil.
6. Bake for 25-30 minutes, or until the shells are hot and bubbly.
7. Garnish with fresh basil before serving.

These spring vegetable and ricotta stuffed shells are a delightful blend of creamy, cheesy filling and tender, seasonal vegetables. The ricotta cheese provides a smooth and rich texture, while the vegetables add a refreshing crunch, making every bite satisfying. This dish is not only a great way to enjoy spring produce but also a comforting, family-friendly meal that will appeal to both adults and kids alike. Serve this as a main course for a cozy spring dinner, and it’s sure to be a hit at the table.

Spring Frittata with Asparagus, Peas, and Goat Cheese

This light and fluffy frittata is packed with fresh spring vegetables like asparagus and peas, along with tangy goat cheese, making it the perfect dish for a spring breakfast, brunch, or dinner. It’s quick to prepare and offers a healthy dose of protein and greens in every bite.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1/2 cup goat cheese, crumbled
• 1 cup asparagus, cut into 2-inch pieces
• 1/2 cup peas (fresh or frozen)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add asparagus and sauté for about 5 minutes, until tender. Add peas and cook for an additional 2 minutes.
2. In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
3. Pour the egg mixture into the skillet with the vegetables, ensuring the eggs evenly coat the vegetables. Sprinkle the crumbled goat cheese on top.
4. Cook over low heat for about 5 minutes, until the edges begin to set.
5. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
6. Garnish with fresh parsley before serving.

This spring frittata is a light and flavorful meal that captures the essence of the season with its fresh asparagus, sweet peas, and creamy goat cheese. It’s a simple yet elegant dish that can be enjoyed at any time of the day. Whether served as a brunch centerpiece or as a quick dinner option, this frittata is both satisfying and nourishing, with a balance of protein, healthy fats, and seasonal vegetables. Its fluffy texture and vibrant flavors make it a springtime favorite that’s perfect for any occasion.

Spring Herb and Lemon Chicken Pasta

This lemony pasta dish is a perfect showcase of spring flavors, with tender chicken, fresh herbs, and a bright citrusy kick. The combination of herbs like parsley and thyme, paired with the zesty lemon and juicy chicken, creates a well-rounded meal that’s refreshing and satisfying.

Ingredients:

• 8 oz pasta (fettuccine or spaghetti)
• 2 chicken breasts, boneless and skinless
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 lemon (zested and juiced)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh thyme, chopped
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat and cook the chicken for 6-7 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
3. In the same skillet, sauté garlic for 1 minute, then add chicken broth, lemon juice, and zest. Stir to combine and simmer for 3-4 minutes.
4. Slice the chicken into thin strips and return it to the skillet, mixing with the lemon sauce.
5. Add the cooked pasta to the skillet, tossing everything to combine. Stir in fresh parsley and thyme.
6. Serve with a sprinkle of Parmesan cheese, if desired.

This spring herb and lemon chicken pasta is a wonderfully bright and aromatic dish that highlights the flavors of fresh herbs and citrus. The tender chicken and zesty lemon sauce create a light yet satisfying dinner that’s perfect for the season. With the addition of fresh parsley and thyme, every bite is filled with herbal freshness, making it a great way to enjoy a wholesome meal. Whether paired with a light salad or enjoyed on its own, this dish is a delicious and easy choice for any springtime meal.

Spring Risotto with Peas, Asparagus, and Lemon

This creamy spring risotto is a perfect way to enjoy the season’s freshest vegetables. The sweetness of peas and tender asparagus paired with the richness of the creamy risotto creates a comforting yet light dish. A hint of lemon brightens the flavors, making it a refreshing spring meal that’s satisfying without being too heavy.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup white wine
• 1 tablespoon olive oil
• 1 small onion, diced
• 1/2 cup peas (fresh or frozen)
• 1 cup asparagus, cut into 2-inch pieces
• 2 tablespoons butter
• 1/4 cup Parmesan cheese, grated
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. In a large skillet or saucepan, heat olive oil over medium heat. Add onion and cook for 3-4 minutes until softened.
2. Add Arborio rice to the pan and stir for 1-2 minutes until the rice is lightly toasted.
3. Pour in the white wine, stirring continuously, and let it absorb into the rice.
4. Gradually add the warm vegetable broth, one ladle at a time, allowing the liquid to be absorbed before adding more. Continue stirring frequently for 18-20 minutes, or until the rice is creamy and tender.
5. While the risotto is cooking, sauté asparagus and peas in a separate pan with a little olive oil until tender (about 5-7 minutes).
6. Once the risotto is ready, stir in the sautéed vegetables, butter, Parmesan, lemon zest, and juice. Season with salt and pepper to taste.
7. Serve the risotto warm, garnished with fresh basil.

This spring risotto is a perfect harmony of creamy texture, fresh vegetables, and bright citrus. The peas and asparagus provide a sweet, crisp contrast to the rich, creamy rice, while the lemon zest and juice elevate the dish with a burst of freshness. This risotto is an ideal choice for a light yet indulgent spring dinner, offering both comfort and seasonal flavors in every bite. It’s a dish that’s sure to impress guests or make a satisfying weeknight meal.

Grilled Salmon with Spring Veggie Pasta Salad

A perfect balance of smoky grilled salmon and a fresh pasta salad, this dish is ideal for enjoying the best of spring flavors. The pasta is tossed with a variety of seasonal vegetables, including crisp cucumbers, sweet cherry tomatoes, and tender green beans, all drizzled with a light lemon vinaigrette that complements the rich salmon perfectly.

Ingredients:

• 4 salmon fillets
• 8 oz pasta (penne or rotini)
• 1/2 cup green beans, trimmed and cut into 2-inch pieces
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Season the salmon fillets with salt and pepper and brush with olive oil. Grill for 4-5 minutes per side, until the salmon is cooked through and has grill marks. Remove from the grill and set aside.
2. Cook the pasta according to package instructions, adding the green beans to the boiling water in the last 3 minutes of cooking. Drain and set aside to cool.
3. In a large bowl, combine the cooked pasta, green beans, cucumber, tomatoes, red onion, and parsley.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
5. Pour the dressing over the pasta salad and toss to combine.
6. Serve the grilled salmon fillets on top of the pasta salad.

This grilled salmon with spring veggie pasta salad is a delightful and healthy dish that brings together the best of fresh, seasonal ingredients. The smoky, tender salmon pairs perfectly with the light and tangy pasta salad, which is bursting with crisp vegetables and a bright lemon dressing. This dish is ideal for a casual spring dinner, whether you’re dining outdoors or enjoying a simple family meal. The balance of rich protein and fresh, crunchy vegetables makes it both satisfying and refreshing—a must-try for springtime dining.

Spring Chickpea and Spinach Pasta

A wholesome, vegetarian pasta dish that combines the earthy flavor of chickpeas with the freshness of spinach and garlic, this recipe is quick, nutritious, and bursting with spring flavors. The simple yet flavorful ingredients come together in a light olive oil sauce, creating a satisfying meal that’s perfect for any occasion.

Ingredients:

• 8 oz pasta (fusilli or spaghetti)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• 1/2 cup vegetable broth
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Lemon wedges (for serving)

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute, until fragrant.
3. Add the chickpeas and red pepper flakes, cooking for 3-4 minutes, until the chickpeas are slightly crispy.
4. Add the vegetable broth and spinach to the skillet. Stir until the spinach wilts and the broth is mostly absorbed.
5. Add the cooked pasta to the skillet, tossing to combine. If the pasta seems dry, add a bit of the reserved pasta water to help mix everything together.
6. Stir in Parmesan cheese, salt, and pepper to taste.
7. Serve with lemon wedges for a fresh, citrusy touch.

This spring chickpea and spinach pasta is the epitome of simplicity and freshness. The chickpeas add a hearty texture, while the spinach brings a burst of green, making it both nourishing and satisfying. The light olive oil sauce with a hint of garlic and red pepper flakes ties everything together, making this dish perfect for a weeknight meal or a quick lunch. It’s a healthy, flavorful way to enjoy spring produce, and the addition of Parmesan cheese adds a savory richness that enhances the overall taste. Pair it with a lemon wedge for an extra burst of brightness.

Spring Pesto Pasta with Peas and Arugula

This vibrant and fresh spring pesto pasta combines the earthy richness of homemade basil pesto with the sweet crunch of peas and the peppery bite of arugula. It’s a simple yet flavorful dish that celebrates the best of spring ingredients. The creamy pesto sauce coats the pasta beautifully, creating a refreshing, satisfying meal that’s quick to prepare.

Ingredients:

• 8 oz pasta (penne, fusilli, or spaghetti)
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup Parmesan cheese, grated
• 1/4 cup extra virgin olive oil
• 1 cup peas (fresh or frozen)
• 2 cups arugula
• Salt and pepper, to taste
• Lemon zest (for garnish)

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a food processor, combine basil, pine nuts, garlic, Parmesan, olive oil, salt, and pepper. Pulse until smooth, adding pasta water as needed to achieve a creamy consistency.
3. In the last few minutes of cooking the pasta, add the peas to the pot of boiling water. Drain the pasta and peas together.
4. Toss the pasta and peas with the pesto sauce, ensuring everything is well-coated.
5. Add arugula and toss gently until it wilts slightly in the heat of the pasta.
6. Serve with a sprinkle of lemon zest for extra freshness.

This spring pesto pasta with peas and arugula is a celebration of the season’s fresh, vibrant ingredients. The homemade pesto sauce provides a rich, fragrant base that complements the sweet peas and peppery arugula, creating a balanced, flavorful dish. The ease of preparation makes it perfect for a quick weeknight dinner or a light weekend meal. The addition of lemon zest enhances the dish’s brightness, making it the perfect recipe for when you want to enjoy a refreshing, spring-inspired pasta.

Spring Carbonara with Asparagus and Peas

This twist on the classic carbonara features the light, spring flavors of asparagus and peas, making it a delightful update for the season. Creamy eggs, Parmesan, and crispy pancetta come together with these fresh vegetables for a rich yet light pasta dish that’s perfect for a spring dinner.

Ingredients:

• 8 oz spaghetti or fettuccine
• 1 cup peas (fresh or frozen)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 oz pancetta, diced
• 2 large eggs
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions. In the last 2 minutes of cooking, add the peas and asparagus to the boiling water. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5-6 minutes. Remove from heat and set aside.
3. In a bowl, whisk together the eggs, Parmesan, salt, and pepper.
4. Toss the cooked pasta, peas, and asparagus in the skillet with the crispy pancetta. Slowly add the egg mixture, stirring quickly to create a creamy sauce. Add reserved pasta water as needed to achieve a smooth consistency.
5. Garnish with fresh parsley and additional Parmesan, if desired, and serve immediately.

This spring carbonara with asparagus and peas offers a delicious, lightened-up take on a classic favorite. The creamy, egg-based sauce is enriched with Parmesan and balanced by the fresh vegetables and savory pancetta. It’s a comforting yet refreshing pasta dish that perfectly captures the essence of spring, making it ideal for a family dinner or a special occasion. The combination of asparagus, peas, and pancetta makes every bite a delightful mix of flavors and textures, bringing warmth and freshness to the table.

Spring Shrimp Scampi with Garlic and Lemon

This fresh and zesty shrimp scampi features succulent shrimp tossed in a garlic, butter, and lemon sauce, making it a perfect choice for a spring dinner. With the addition of fresh herbs and a light pasta base, this dish is both light and flavorful, capturing the essence of spring with every bite.

Ingredients:

• 8 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 1/4 cup white wine
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Red pepper flakes (optional, for heat)

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 1-2 minutes, until fragrant.
3. Add shrimp to the skillet and cook for 3-4 minutes, until pink and cooked through. Remove the shrimp and set aside.
4. In the same skillet, add the white wine, lemon juice, and zest. Simmer for 2-3 minutes to reduce slightly.
5. Return the shrimp to the skillet and toss with the pasta. Add reserved pasta water as needed to create a smooth, silky sauce.
6. Season with salt, pepper, and red pepper flakes if desired. Stir in fresh parsley and serve immediately.

This spring shrimp scampi with garlic and lemon is a perfect blend of fresh seafood, zesty lemon, and aromatic garlic, making it a light yet satisfying pasta dish. The shrimp are perfectly cooked and paired with a tangy, buttery sauce that coats the pasta beautifully. The addition of fresh parsley and lemon zest enhances the dish’s vibrant flavors, making it an ideal option for a spring evening meal. Whether served for a casual dinner or a special occasion, this shrimp scampi is sure to impress with its bold, fresh flavors and quick preparation time.

Lemon and Herb Chicken Pasta with Spring Vegetables

This light and flavorful pasta features lemon and herb-marinated chicken, paired with tender spring vegetables such as zucchini, bell peppers, and peas. The bright citrus and aromatic herbs elevate the dish, making it an ideal choice for a springtime dinner. The dish is a perfect balance of protein, vegetables, and pasta, creating a satisfying yet light meal.

Ingredients:

• 8 oz pasta (penne, fusilli, or spaghetti)
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Juice and zest of 1 lemon
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon garlic powder
• 1/2 cup peas (fresh or frozen)
• 1 small zucchini, sliced
• 1 bell pepper, sliced
• Salt and pepper, to taste
• Parmesan cheese, for serving

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a small bowl, combine lemon juice, zest, thyme, parsley, garlic powder, salt, and pepper. Rub this mixture over the chicken breasts and marinate for at least 15 minutes.
3. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, until golden and cooked through. Let it rest before slicing it into thin strips.
4. In the same skillet, add zucchini, bell pepper, and peas, cooking for 4-5 minutes until the vegetables are tender.
5. Add the cooked pasta to the skillet, toss with the vegetables, and add a little reserved pasta water to create a smooth consistency.
6. Top with sliced chicken and Parmesan cheese before serving.

This lemon and herb chicken pasta with spring vegetables is the perfect spring dinner—light, flavorful, and full of fresh ingredients. The lemon marinade adds a zesty brightness that perfectly complements the tenderness of the chicken and the sweetness of the seasonal vegetables. The dish is both nourishing and satisfying, making it an excellent option for a wholesome weeknight meal or a special dinner with loved ones. The added Parmesan brings a savory touch that enhances the overall flavor profile.

Spring Vegetable and Ricotta Stuffed Shells

These stuffed pasta shells are filled with a creamy ricotta mixture and loaded with a variety of spring vegetables, such as spinach, zucchini, and peas. Baked in a light tomato sauce, this dish is a comforting yet fresh take on classic stuffed shells. The combination of creamy ricotta and crisp vegetables creates a flavorful, satisfying meal for any occasion.

Ingredients:

• 12 large pasta shells
• 1 cup ricotta cheese
• 1 cup spinach, chopped
• 1/2 zucchini, grated
• 1/2 cup peas (fresh or frozen)
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon fresh basil, chopped
• 1/2 teaspoon garlic powder
• 2 cups marinara sauce
• Salt and pepper, to taste
• Fresh basil (for garnish)

Instructions:

1. Cook the pasta shells according to package instructions. Drain and set aside.
2. In a bowl, combine ricotta cheese, spinach, zucchini, peas, Parmesan, basil, garlic powder, salt, and pepper.
3. Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish.
4. Stuff each pasta shell with the ricotta and vegetable mixture and arrange them in the baking dish.
5. Top the stuffed shells with the remaining marinara sauce and sprinkle with Parmesan cheese.
6. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until bubbly and golden.
7. Garnish with fresh basil before serving.

These spring vegetable and ricotta stuffed shells offer a perfect combination of creamy, cheesy goodness and fresh, crisp vegetables. The ricotta mixture is light yet rich, while the zucchini, peas, and spinach bring seasonal freshness to the dish. Baked in marinara sauce, each bite is comforting and satisfying. This recipe is ideal for a family dinner or gathering with friends, offering both wholesome ingredients and comforting flavors in every bite.

Spring Fettuccine with Lemon Cream Sauce and Fresh Peas

This spring-inspired fettuccine features a silky, lemony cream sauce that perfectly complements the sweetness of fresh peas. The richness of the cream is balanced by the bright, citrusy flavor of lemon, creating a fresh and light dish that’s perfect for spring. It’s an indulgent yet refreshing pasta that can be enjoyed as a quick weeknight dinner or a special occasion meal.

Ingredients:

• 8 oz fettuccine pasta
• 1 cup fresh peas (or frozen, thawed)
• 1 tablespoon olive oil
• 1/2 cup heavy cream
• Zest and juice of 1 lemon
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the fettuccine according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a skillet, heat olive oil over medium heat. Add peas and cook for 2-3 minutes until tender.
3. Lower the heat and add the heavy cream, lemon zest, and juice. Stir to combine and bring to a simmer.
4. Add the cooked pasta to the skillet, tossing to coat with the sauce. If needed, add reserved pasta water to achieve the desired sauce consistency.
5. Stir in Parmesan cheese, salt, and pepper. Cook for another 1-2 minutes to let the flavors meld.
6. Garnish with fresh basil before serving.

This spring fettuccine with lemon cream sauce and fresh peas is a decadent yet fresh dish that celebrates the season’s flavors. The creamy lemon sauce adds richness without being heavy, while the peas offer a sweet and vibrant touch. The addition of fresh basil and Parmesan elevates the dish, creating a wonderful balance of textures and flavors. It’s the perfect dish for any springtime gathering or as a quick, satisfying dinner on a busy evening. Each bite is a reminder of the freshness and brightness of the season.

Spring Herb and Goat Cheese Pasta Salad

This light and refreshing spring herb and goat cheese pasta salad is the perfect dish for a warm weather gathering. Filled with fresh vegetables like cherry tomatoes, cucumbers, and bell peppers, along with a creamy goat cheese dressing, this pasta salad is vibrant and flavorful. The combination of fresh herbs, tangy goat cheese, and crisp vegetables makes for a balanced, satisfying meal or a perfect side dish to complement grilled meats.

Ingredients:

• 8 oz pasta (rotini, fusilli, or farfalle)
• 1/2 cup goat cheese, crumbled
• 1/4 cup Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 bell pepper, diced
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain, rinse with cold water, and set aside.
2. In a small bowl, combine the goat cheese, Greek yogurt, olive oil, lemon juice, parsley, and basil. Use a whisk to blend until smooth and creamy.
3. In a large bowl, toss the cooked pasta with the diced cucumber, cherry tomatoes, bell pepper, and fresh herbs.
4. Drizzle the goat cheese dressing over the pasta and toss until evenly coated. Season with salt and pepper to taste.
5. Chill the pasta salad in the fridge for at least 30 minutes before serving.

This spring herb and goat cheese pasta salad is an incredibly versatile dish, offering both a creamy and tangy flavor profile that complements the fresh crunch of vegetables. Perfect for picnics, barbecues, or light dinners, it can be served as a main or a side. The combination of tangy goat cheese and the freshness of spring herbs adds complexity to every bite, making it an ideal dish to celebrate the season’s bounty.

Spring Vegetable Carbonara with Leeks and Asparagus

A lighter twist on the classic carbonara, this spring vegetable carbonara incorporates tender leeks and asparagus alongside a creamy, egg-based sauce. The dish combines the richness of the carbonara with the bright, fresh flavors of spring vegetables, creating a satisfying yet fresh pasta dish. It’s a comforting meal with a seasonal flair, perfect for a cozy yet sophisticated dinner.

Ingredients:

• 8 oz spaghetti or fettuccine
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 leeks, cleaned and sliced
• 2 tablespoons olive oil
• 4 large eggs
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add leeks and asparagus and sauté for 5-6 minutes, until softened and slightly caramelized.
3. In a bowl, whisk together eggs, Parmesan, salt, and pepper.
4. Add the cooked pasta to the skillet with the vegetables, tossing to combine. Pour the egg mixture over the pasta, stirring quickly to create a creamy sauce. Add reserved pasta water if needed to adjust the sauce consistency.
5. Serve immediately, garnished with fresh parsley and additional Parmesan.

This spring vegetable carbonara with leeks and asparagus is a delightful way to enjoy the comfort of carbonara while embracing the freshness of spring. The delicate flavors of leeks and asparagus add a lightness to the dish, while the egg and Parmesan sauce binds everything together in a creamy, savory coating. It’s a simple yet elegant meal that brings out the best of both seasonal vegetables and traditional pasta.

Spring Spinach and Ricotta Stuffed Ravioli in Butter Sage Sauce

This homemade ravioli stuffed with fresh spinach and creamy ricotta cheese is a springtime favorite. The ravioli is bathed in a rich butter sage sauce that’s simple yet elegant, allowing the freshness of the spinach and the creaminess of the ricotta to shine. This dish offers a satisfying balance of flavors, perfect for a special occasion or an indulgent weeknight dinner.

Ingredients:

• 12 fresh ravioli (store-bought or homemade)
• 2 tablespoons unsalted butter
• 6-8 fresh sage leaves
• 1/2 cup ricotta cheese
• 1 cup fresh spinach, sautéed and chopped
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Cook the ravioli according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a small pan, melt butter over medium heat. Add the sage leaves and cook for 2-3 minutes, allowing the butter to brown and the sage to crisp.
3. In a small bowl, mix ricotta, sautéed spinach, Parmesan, salt, and pepper. If using store-bought ravioli, stuff each ravioli with the ricotta-spinach mixture before cooking.
4. Add the cooked ravioli to the pan with the brown butter and sage, gently tossing to coat the pasta in the butter.
5. Add a little reserved pasta water to thin out the sauce if needed. Serve immediately with a sprinkle of Parmesan.

This spring spinach and ricotta stuffed ravioli in butter sage sauce is a deliciously rich yet refreshing dish, showcasing the flavors of fresh herbs and creamy cheese. The simple butter sage sauce adds depth without overpowering the ravioli’s delicate filling, creating a dish that is both comforting and sophisticated. Perfect for a leisurely dinner, this pasta is sure to impress with its combination of fresh ingredients and rich flavors.

Spring Pesto Pasta with Peas and Mint

This vibrant spring pesto pasta is filled with the bright flavors of fresh peas, mint, and a basil pesto sauce. The creamy, herbaceous pesto coats the pasta beautifully, while the peas add a burst of sweetness and freshness, and the mint brings an aromatic and refreshing note. This dish is perfect for a springtime dinner that’s quick to prepare yet full of fresh, seasonal flavors.

Ingredients:

• 8 oz pasta (fusilli, farfalle, or penne)
• 1 cup fresh peas (or frozen, thawed)
• 1/2 cup fresh basil pesto
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and reserve 1/2 cup of pasta water.
2. In a skillet, heat olive oil over medium heat and sauté the peas for 2-3 minutes until tender.
3. Add the cooked pasta to the skillet with the peas and toss gently to combine.
4. Add the basil pesto and mint, tossing until the pasta is evenly coated. If needed, add some reserved pasta water to achieve the desired sauce consistency.
5. Season with salt and pepper to taste and top with grated Parmesan cheese before serving.

This spring pesto pasta with peas and mint is the perfect dish for those looking to enjoy the essence of the season. The combination of fresh mint and basil pesto adds a fragrant, herbaceous twist to the classic pesto pasta, while the peas contribute a burst of natural sweetness. It’s a light, satisfying meal that’s packed with springtime flavors, ideal for any occasion that calls for a fresh, easy-to-make dinner.

Spring Asparagus and Lemon Orzo

This refreshing orzo dish is loaded with tender asparagus and bright lemon, making it a delightful spring meal. The orzo is perfectly cooked, and the asparagus adds a fresh crunch while the lemon infuses the dish with zesty brightness. It’s a great light dinner option that can be served on its own or paired with grilled meats for a complete meal.

Ingredients:

• 8 oz orzo pasta
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the orzo according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a skillet, heat olive oil over medium heat and sauté the asparagus for 4-5 minutes, until tender but still crisp.
3. Add the cooked orzo to the skillet with the asparagus and toss to combine.
4. Stir in lemon zest, lemon juice, and Parmesan cheese. If the dish is too dry, add some reserved pasta water to create a smoother consistency.
5. Season with salt and pepper and garnish with fresh parsley before serving.

This spring asparagus and lemon orzo is a simple yet flavorful dish that truly highlights the fresh ingredients of the season. The asparagus offers a delightful crunch, while the lemon brings a zesty freshness that brightens the entire dish. The Parmesan cheese adds a savory richness, making it a balanced and satisfying meal. Whether enjoyed on its own or as a side dish, this orzo is a great way to welcome spring into your dinner table.

Roasted Garlic and Spring Onion Spaghetti Aglio e Olio

A twist on the traditional spaghetti aglio e olio, this recipe incorporates roasted garlic and spring onions, giving the classic Italian dish a fresh, seasonal touch. The sweet, caramelized flavor of the roasted garlic pairs perfectly with the mild, aromatic flavor of the spring onions, while the olive oil and red pepper flakes provide a satisfying depth of flavor. This pasta dish is quick to prepare, making it perfect for a simple yet flavorful spring dinner.

Ingredients:

• 8 oz spaghetti
• 2 heads of garlic, roasted
• 4-5 spring onions, chopped
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions:

1. Roast the garlic by wrapping the heads in foil and baking at 400°F (200°C) for 30-35 minutes until soft and caramelized. Once cool, squeeze the garlic out of the skins.
2. Cook the spaghetti according to package instructions. Drain, reserving 1/2 cup of pasta water.
3. In a large skillet, heat olive oil over medium heat. Add the roasted garlic, spring onions, and red pepper flakes, and cook for 3-4 minutes until fragrant.
4. Add the cooked spaghetti to the skillet, tossing to coat with the garlic and oil mixture. If the pasta seems dry, add reserved pasta water to loosen it up.
5. Season with salt and pepper to taste and garnish with fresh parsley and Parmesan cheese (if using).

This roasted garlic and spring onion spaghetti aglio e olio is an elevated version of a classic, bringing the rich flavors of roasted garlic and the sweetness of spring onions into the mix. The simplicity of the dish allows the ingredients to shine, with the olive oil and red pepper flakes adding depth and a touch of heat. It’s an easy-to-make dish that packs a punch of flavor, making it perfect for a quick weeknight dinner or a light, flavorful meal during the spring season.

Note: More recipes are coming soon!