30+ Delicious Spring Vegetable Pasta Recipes You’ll Love

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Spring is a time for renewal, and what better way to celebrate the season than with fresh, vibrant, and healthy dishes?

When it comes to springtime meals, pasta is a perfect choice because it pairs so well with the abundant seasonal vegetables available.

From tender asparagus and peas to earthy spinach and sweet carrots, spring vegetables bring a burst of flavor, color, and nutrition to any pasta dish.

In this collection of 30+ spring vegetable pasta recipes, you’ll find a wide variety of options, from light and refreshing to rich and comforting.

Whether you’re looking for something quick and easy for a weeknight dinner or a more sophisticated dish for a spring gathering, there’s something for every occasion.

These recipes combine fresh, seasonal vegetables with delicious pasta in ways that celebrate the flavors of the season.

So, let’s dive into these mouthwatering spring-inspired pasta recipes that will bring the taste of the garden to your table!

30+ Delicious Spring Vegetable Pasta Recipes You’ll Love

Spring vegetable pasta dishes are an ideal way to embrace the flavors of the season.

The delicate textures and natural sweetness of spring vegetables add brightness and freshness to every bite.

Whether you’re in the mood for a creamy, cheesy pasta or a lighter, oil-based dish, there’s a recipe here for every palate.

So, make the most of the bounty of fresh spring produce and enjoy these flavorful pasta dishes that are sure to become your new favorites.

Perfect for any spring occasion, these recipes bring together the best of the season in one delicious bowl.

Spring Vegetable Pasta Primavera

A classic spring dish, this Pasta Primavera is packed with vibrant, seasonal vegetables. The medley of asparagus, peas, and zucchini tossed with pasta and a light garlic-olive oil sauce makes this a quick, healthy, and satisfying meal. It’s a refreshing way to welcome the warmer months, with flavors that shine without being overly rich.

Ingredients:

8 oz pasta (penne, spaghetti, or farfalle)
1 tbsp olive oil
1 small onion, thinly sliced

2 garlic cloves, minced
1 cup asparagus, chopped into 2-inch pieces
1 cup sugar snap peas, trimmed

1 small zucchini, diced
1/2 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese

Fresh basil leaves, chopped
Salt and pepper, to taste
Zest of 1 lemon

Juice of 1 lemon

Instructions:

Cook Pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.

Prepare Vegetables: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until softened. Add the garlic and cook for another minute until fragrant.
Cook Vegetables: Add the asparagus, peas, and zucchini to the skillet and cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still vibrant. Add the cherry tomatoes in the last 2 minutes.
Combine: Toss the cooked pasta into the skillet with the vegetables. Add a bit of reserved pasta water to help create a light sauce. Stir in the Parmesan, lemon zest, and lemon juice. Season with salt and pepper.

Serve: Garnish with fresh basil and extra Parmesan, if desired. Serve warm.

This Pasta Primavera captures the essence of spring, offering a colorful and light dish full of fresh flavors. The combination of tender vegetables with a simple olive oil and garlic sauce allows the natural sweetness of the spring veggies to shine through. It’s an ideal meal for a light lunch or a delicious dinner after a sunny day. The addition of lemon and Parmesan adds a zingy richness, making this dish as refreshing as it is flavorful.

Creamy Spring Pea and Spinach Pasta

This creamy pasta dish features fresh spring peas and spinach enveloped in a luscious, yet light, sauce. The combination of creamy ricotta and tangy lemon makes the sauce rich without being heavy. Perfect for a weeknight dinner or a special springtime gathering, this dish is both satisfying and vibrant.

Ingredients:

8 oz fettuccine or linguine pasta
1 tbsp olive oil

2 cups fresh spinach, washed and chopped
1 cup spring peas (fresh or frozen)
1 cup ricotta cheese

1/4 cup Parmesan cheese, grated
1/2 cup pasta cooking water
2 tbsp lemon juice

1 tsp lemon zest
Salt and pepper to taste
Fresh mint leaves, for garnish

Instructions:

Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of the pasta cooking water.
Sauté Spinach and Peas: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Stir in the peas and cook for an additional 2 minutes.

Make Sauce: Lower the heat and add the ricotta cheese, Parmesan, lemon juice, and lemon zest to the skillet. Gradually add the reserved pasta water, stirring to combine into a creamy sauce.
Combine: Toss the cooked pasta into the sauce, making sure the pasta is well-coated with the creamy mixture. Adjust seasoning with salt and pepper.
Serve: Garnish with fresh mint leaves and extra Parmesan before serving. Serve immediately.

This Creamy Spring Pea and Spinach Pasta strikes the perfect balance between indulgent and light. The ricotta-based sauce is creamy and smooth without the heaviness of traditional cream sauces, while the freshness of the peas and spinach provide the ideal contrast. The touch of lemon brightens the entire dish, making it a beautiful and satisfying celebration of spring. Perfect for a family dinner or a more casual spring gathering, this recipe is both easy to prepare and utterly delightful.

Lemon Asparagus and Mushroom Pasta

This Lemon Asparagus and Mushroom Pasta combines earthy mushrooms and tender asparagus with a light, zesty lemon sauce. The earthy mushrooms add depth to the dish, while the asparagus offers a crisp, fresh bite, making this pasta perfect for a fresh spring meal. It’s easy to prepare, packed with flavor, and light enough to enjoy on a warm spring evening.

Ingredients:

8 oz spaghetti or linguine
1 tbsp olive oil
1 cup mushrooms, sliced (preferably cremini or button mushrooms)

1 bunch asparagus, trimmed and cut into 2-inch pieces
1 garlic clove, minced
1/4 cup white wine (optional)

1/2 cup vegetable broth or chicken broth
1/4 cup grated Parmesan cheese
Zest and juice of 1 lemon

Salt and pepper to taste
Fresh parsley, chopped, for garnish

Instructions:

Cook Pasta: Cook the pasta in a large pot of salted boiling water according to package instructions. Drain, reserving 1/2 cup of pasta cooking water.
Sauté Mushrooms and Asparagus: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté until they release their moisture and become golden brown, about 5 minutes.
Add Asparagus and Garlic: Stir in the asparagus and garlic, cooking for another 3-4 minutes, until the asparagus is tender but still crisp.

Create Sauce: Add the white wine (if using) to the skillet, letting it reduce for 1-2 minutes. Add the vegetable broth and let it simmer for an additional 2-3 minutes. Stir in the lemon zest and juice, then season with salt and pepper.
Combine Pasta: Add the cooked pasta to the skillet, tossing everything together. If needed, add some of the reserved pasta water to create a silky sauce. Sprinkle in the Parmesan and mix to combine.
Serve: Garnish with fresh parsley and serve hot.

Lemon Asparagus and Mushroom Pasta is a delightful and light meal that highlights the flavors of spring without being too heavy. The combination of savory mushrooms, crisp asparagus, and zesty lemon creates a symphony of fresh, bright flavors that will leave you feeling satisfied and energized. The addition of Parmesan adds just the right amount of richness, balancing out the lightness of the dish. This recipe is perfect for a spring dinner party or a weeknight meal that feels both special and simple to prepare.

Spring Vegetable Pesto Pasta

This Spring Vegetable Pesto Pasta is a fresh and vibrant dish that combines seasonal vegetables with a rich, herbaceous pesto sauce. The addition of roasted vegetables like bell peppers and zucchini provides a smoky, caramelized flavor that pairs beautifully with the bright green pesto. It’s an easy-to-make dish that brings the flavors of spring to your dinner table.

Ingredients:

8 oz pasta (fusilli, farfalle, or penne)
1 tbsp olive oil
1 red bell pepper, sliced

1 zucchini, sliced
1/2 cup cherry tomatoes, halved
1 cup fresh basil leaves

1/4 cup Parmesan cheese, grated
1/4 cup pine nuts or walnuts, toasted
1 garlic clove, minced

1/4 cup olive oil (for pesto)
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions:

Roast Vegetables: Preheat the oven to 400°F (200°C). Toss the bell pepper, zucchini, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes or until the vegetables are tender and slightly caramelized.
Cook Pasta: While the vegetables roast, cook the pasta in salted boiling water according to the package instructions. Drain, reserving 1/2 cup of pasta cooking water.

Make Pesto: In a food processor, combine the basil, Parmesan, pine nuts, garlic, and olive oil. Blend until smooth. Season with salt and pepper to taste.
Combine Pasta and Vegetables: Toss the cooked pasta with the roasted vegetables. Add the pesto, mixing thoroughly, and add reserved pasta water if needed to help coat the pasta evenly.
Serve: Garnish with extra fresh basil and serve immediately.

This Spring Vegetable Pesto Pasta is a celebration of the season, with roasted vegetables adding depth and richness, and fresh pesto bringing a burst of flavor. The creamy texture of the pesto complements the sweetness of the roasted veggies, while the pine nuts and Parmesan offer an added richness. It’s a versatile dish that can easily be made ahead of time, and it’s perfect for a light yet satisfying meal that captures the essence of spring. Enjoy it as a main course or pair it with a side salad for a complete meal.

Spring Garlic and Lemon Pasta with Asparagus

Light and zesty, this Spring Garlic and Lemon Pasta with Asparagus combines the fresh crunch of asparagus with a tangy lemon-garlic sauce. The garlic and lemon add a punch of flavor, while the pasta provides a satisfying base. This dish is ideal for a refreshing spring lunch or dinner, bringing together simple ingredients to create a bright and flavorful meal.

Ingredients:

8 oz spaghetti or linguine
1 tbsp olive oil
2 garlic cloves, minced

1 bunch asparagus, trimmed and cut into 2-inch pieces
1/2 cup vegetable broth or water
1/4 cup lemon juice (freshly squeezed)

Zest of 1 lemon
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions:

Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain, reserving 1/2 cup of pasta cooking water.

Sauté Garlic and Asparagus: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the asparagus and cook for 4-5 minutes, stirring occasionally, until the asparagus is tender yet still crisp.
Create Sauce: Add the vegetable broth or water, lemon juice, and lemon zest to the skillet. Let it simmer for 2-3 minutes, allowing the flavors to meld together.
Combine Pasta: Add the cooked pasta to the skillet, tossing to combine. If needed, add some reserved pasta water to help the sauce coat the pasta evenly. Stir in the Parmesan cheese and season with salt and pepper.

Serve: Garnish with fresh parsley and serve immediately.

This Spring Garlic and Lemon Pasta with Asparagus is the perfect balance of bright, zesty flavors and earthy freshness. The garlic and lemon provide a delightful contrast to the crisp asparagus, while the Parmesan adds a touch of creaminess. It’s a light yet satisfying dish that is both easy to prepare and perfect for spring. Whether enjoyed as a solo meal or paired with a side of grilled chicken or fish, it’s sure to become a springtime favorite.

Spring Veggie and Ricotta Stuffed Shells

These Spring Veggie and Ricotta Stuffed Shells are a comforting yet light dish that combines the rich flavors of ricotta and Parmesan with the fresh taste of spring vegetables. Asparagus, spinach, and peas are mixed with creamy ricotta and stuffed into jumbo pasta shells, then baked in a light marinara sauce. This dish is perfect for those looking for a hearty, satisfying meal with the fresh taste of the season.

Ingredients:

12 jumbo pasta shells
1 tbsp olive oil

1/2 cup onion, finely chopped
1 garlic clove, minced
1 cup fresh spinach, chopped

1/2 cup asparagus, chopped
1/2 cup peas (fresh or frozen)
1 cup ricotta cheese

1/2 cup grated Parmesan cheese
1 egg
2 cups marinara sauce

Salt and pepper to taste
Fresh basil for garnish

Instructions:

Cook Pasta: Preheat the oven to 375°F (190°C). Cook the jumbo shells in salted boiling water according to the package directions. Drain and set aside.
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened. Add the spinach, asparagus, and peas, and cook for 4-5 minutes until the vegetables are tender. Season with salt and pepper and remove from heat.
Prepare Filling: In a mixing bowl, combine the cooked vegetables with ricotta, Parmesan, and egg. Stir until well combined and creamy.

Stuff Shells: Spoon the vegetable and ricotta mixture into each cooked shell, filling them generously.
Assemble and Bake: Spread 1 cup of marinara sauce in the bottom of a baking dish. Arrange the stuffed shells on top. Pour the remaining marinara sauce over the shells and bake for 20-25 minutes, until bubbly and golden.
Serve: Garnish with fresh basil and serve warm.

These Spring Veggie and Ricotta Stuffed Shells are a delightful dish that brings together the richness of ricotta with the fresh, spring vegetables in every bite. The combination of asparagus, spinach, and peas adds a pop of color and flavor, while the marinara sauce keeps the dish light yet satisfying. Baked to perfection, these stuffed shells are sure to impress as a comforting yet fresh meal, perfect for any springtime gathering or family dinner.

Spring Pea and Mint Pasta

This Spring Pea and Mint Pasta is a light and refreshing dish that perfectly captures the essence of spring. The sweetness of fresh peas pairs beautifully with the bright, aromatic flavor of mint, making it a unique and flavorful pasta option. Tossed in a simple olive oil and lemon dressing, this dish is easy to prepare and packed with the flavors of the season.

Ingredients:

8 oz pasta (penne, spaghetti, or linguine)
1 cup fresh peas (or frozen peas, thawed)
1 tbsp olive oil

1 garlic clove, minced
1/4 cup fresh mint leaves, chopped
1 tbsp lemon juice

Zest of 1 lemon
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Fresh mint leaves for garnish

Instructions:

Cook Pasta: Bring a pot of salted water to a boil. Cook the pasta according to the package directions. In the last 2 minutes of cooking, add the peas to the boiling water. Drain the pasta and peas, reserving 1/2 cup of pasta cooking water.

Prepare Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute, until fragrant. Add the cooked pasta and peas to the skillet and toss gently.
Toss with Dressing: Stir in the lemon juice, lemon zest, and chopped mint. If the pasta seems dry, add a bit of the reserved pasta water to help create a silky sauce.
Serve: Sprinkle with Parmesan cheese, season with salt and pepper, and garnish with fresh mint leaves. Serve immediately.

This Spring Pea and Mint Pasta is the perfect balance of fresh, vibrant flavors. The peas provide a burst of sweetness, while the mint adds an unexpected yet delightful twist. The simplicity of the lemon and olive oil dressing allows the natural flavors of the vegetables to shine, making this dish a light and refreshing choice for any spring meal. Whether served on its own or paired with a light salad, it’s a perfect way to enjoy the season’s bounty.

Spring Vegetable Carbonara

This Spring Vegetable Carbonara is a fresh take on the classic Italian dish, incorporating seasonal vegetables for added flavor and texture. The creamy egg-based sauce is perfectly complemented by the tender asparagus, peas, and zucchini, making this pasta both indulgent and light. The smoky pancetta adds a touch of depth to the dish, balancing the vibrant spring vegetables.

Ingredients:

8 oz spaghetti
2 oz pancetta, diced
1 tbsp olive oil
1/2 cup asparagus, chopped into bite-sized pieces
1/2 cup peas (fresh or frozen)
1 small zucchini, sliced
2 eggs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Cook Pasta: Cook the spaghetti in salted boiling water according to the package directions. Reserve 1/2 cup of pasta cooking water before draining.
Sauté Vegetables and Pancetta: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 4-5 minutes. Remove from the skillet and set aside.
Cook Vegetables: In the same skillet, add the asparagus, peas, and zucchini. Sauté for 3-4 minutes, until the vegetables are tender but still vibrant. Remove from the skillet and set aside.
Make Carbonara Sauce: In a mixing bowl, whisk together the eggs, Parmesan cheese, salt, and pepper.
Combine Pasta and Sauce: Add the drained pasta to the skillet, tossing it with the cooked vegetables. Slowly pour in the egg mixture, tossing continuously to prevent the eggs from scrambling. Add some reserved pasta water to create a creamy sauce, if necessary.
Serve: Top with crispy pancetta and fresh parsley. Serve immediately.

This Spring Vegetable Carbonara offers the best of both worlds: indulgent creaminess from the egg sauce and the freshness of spring vegetables. The asparagus, peas, and zucchini add texture and color, while the pancetta brings a savory, smoky depth. It’s a delightful dish that combines comfort with seasonal freshness, making it a perfect option for a springtime dinner that everyone will love.

Lemon and Herb Spring Vegetable Orzo

Lemon and Herb Spring Vegetable Orzo is a bright and refreshing pasta salad that’s perfect for spring gatherings or light dinners. The tiny orzo pasta is paired with fresh seasonal vegetables like cherry tomatoes, cucumbers, and bell peppers, all tossed in a zesty lemon-herb dressing. This dish is not only visually appealing but also packed with flavor, making it an excellent choice for warm-weather meals.

Ingredients:

8 oz orzo pasta
1 tbsp olive oil
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1 red bell pepper, diced
1/4 cup fresh parsley, chopped
2 tbsp fresh basil, chopped
1 tbsp lemon juice
Zest of 1 lemon
2 tbsp olive oil (for dressing)
Salt and pepper to taste
Feta cheese for garnish (optional)

Instructions:

Cook Orzo: Bring a pot of salted water to a boil and cook the orzo according to package instructions. Drain and set aside to cool.
Prepare Vegetables: In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, parsley, and basil.
Make Dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and pepper.
Combine: Add the cooled orzo to the bowl with the vegetables. Pour the lemon dressing over the top and toss to combine. Adjust seasoning as necessary.
Serve: Garnish with feta cheese, if desired, and serve chilled or at room temperature.

This Lemon and Herb Spring Vegetable Orzo is a perfect dish for when you’re looking for something light, refreshing, and full of spring flavors. The bright lemon dressing pairs beautifully with the crunchy vegetables, and the orzo provides a satisfying base. This pasta salad is perfect for picnics, barbecues, or as a quick and easy side dish to accompany any meal. The addition of fresh herbs and optional feta cheese gives it an extra layer of flavor, making it a go-to for your springtime menus.

Spring Garlic and Asparagus Pesto Pasta

Spring Garlic and Asparagus Pesto Pasta is a vibrant and flavorful dish that celebrates the beauty of spring produce. The pesto is made with tender asparagus, fresh garlic, and nuts, providing a nutty and earthy flavor that pairs perfectly with pasta. This recipe is quick and easy, yet delivers a depth of flavor, making it ideal for busy weeknights or a spring gathering.

Ingredients:

8 oz pasta (fettuccine or spaghetti)
1 bunch asparagus, trimmed and chopped
1/4 cup pine nuts or walnuts
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh lemon zest for garnish
Fresh basil for garnish

Instructions:

Cook Pasta: Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of pasta water.
Prepare Asparagus: In a medium pot of boiling water, cook the asparagus for 2-3 minutes until tender but still bright green. Drain and set aside.
Make Pesto: In a food processor, combine the cooked asparagus, garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped. With the processor running, slowly add the olive oil until the pesto reaches a creamy consistency. Season with salt and pepper to taste.
Combine: Toss the cooked pasta with the asparagus pesto, adding reserved pasta water if necessary to achieve a silky consistency.
Serve: Garnish with fresh lemon zest and basil before serving.

This Spring Garlic and Asparagus Pesto Pasta is a flavorful celebration of the season’s freshest ingredients. The vibrant pesto made from fresh asparagus and garlic is rich and nutty, with just the right balance of freshness. It’s a dish that’s both easy to prepare and packed with seasonal flavor, making it perfect for a quick weeknight dinner or a light, fresh meal when entertaining guests. Serve with a simple salad, and enjoy the essence of spring in every bite.

Spring Vegetable and Ricotta Stuffed Shells

These Spring Vegetable and Ricotta Stuffed Shells are an indulgent yet fresh take on a classic pasta dish. The jumbo pasta shells are filled with a mixture of creamy ricotta and sautéed spring vegetables like spinach, peas, and mushrooms. Topped with a simple marinara sauce and baked to perfection, these stuffed shells offer a hearty and satisfying meal with the lightness of spring.

Ingredients:

12 jumbo pasta shells
1 tbsp olive oil
1 cup fresh spinach, chopped
1/2 cup peas (fresh or frozen)
1/2 cup mushrooms, diced
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
Salt and pepper to taste
1 1/2 cups marinara sauce
Fresh basil for garnish

Instructions:

Cook Pasta: Cook the jumbo pasta shells according to package directions. Drain and set aside to cool.
Prepare Vegetables: Heat olive oil in a skillet over medium heat. Add the spinach, peas, and mushrooms. Sauté for 5-7 minutes until the vegetables are tender. Season with salt and pepper, then remove from heat.
Make Filling: In a large bowl, combine the sautéed vegetables with ricotta cheese, Parmesan cheese, and the egg. Mix until well combined.
Stuff Shells: Fill each pasta shell with the ricotta and vegetable mixture, using a spoon to carefully pack the filling.
Bake: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce in a baking dish, and place the stuffed shells on top. Pour the remaining marinara sauce over the shells and cover with foil. Bake for 25 minutes, then uncover and bake for an additional 5 minutes until bubbly.
Serve: Garnish with fresh basil and serve immediately.

These Spring Vegetable and Ricotta Stuffed Shells are a comforting and delicious way to enjoy the bounty of spring vegetables. The creamy ricotta filling, combined with the earthy sautéed vegetables, offers a perfect balance of flavors. Topped with marinara sauce and baked to perfection, these stuffed shells are hearty without being too heavy, making them an ideal dish for a cozy family meal or a spring gathering. With every bite, you’ll experience the season’s best in a deliciously satisfying way.

Spring Broccoli and Lemon Pasta

This Spring Broccoli and Lemon Pasta is a simple yet flavorful dish that highlights the bright, crisp flavors of spring broccoli. The broccoli is sautéed and combined with pasta, creating a delightful texture contrast, while the lemon zest and juice brighten up the entire dish. With a dash of Parmesan and a light olive oil dressing, this is a quick and satisfying meal that works as both a main course and a side dish.

Ingredients:

8 oz pasta (penne, farfalle, or fusilli)
1 tbsp olive oil
2 cups broccoli florets
1 clove garlic, minced
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Crushed red pepper flakes (optional)
Fresh basil or parsley for garnish

Instructions:

Cook Pasta: Cook the pasta in a large pot of salted boiling water according to the package directions. In the last 3-4 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli, reserving 1/2 cup of pasta water.
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Add the cooked broccoli and toss to coat in the oil.
Combine Pasta and Veggies: Add the cooked pasta to the skillet with the broccoli, stirring to combine. Add the lemon zest, lemon juice, and a splash of reserved pasta water to create a light sauce.
Serve: Toss with grated Parmesan cheese, salt, pepper, and crushed red pepper flakes (if using). Garnish with fresh basil or parsley and serve immediately.

Spring Broccoli and Lemon Pasta is a simple, quick dish that brings out the best of spring’s vegetables. The fresh broccoli adds a lovely crunch, while the lemon gives the dish a bright, zesty kick. Paired with pasta and Parmesan, this dish is light yet satisfying, making it perfect for a weeknight meal or a side dish for a springtime gathering. It’s an easy-to-make, healthy option that celebrates the flavors of the season in the most delicious way.

Spring Pea and Mint Pappardelle

Spring Pea and Mint Pappardelle is a fresh and vibrant pasta dish perfect for the season. The tender, sweet peas and aromatic mint come together to create a bright, refreshing flavor profile. The dish is enhanced by creamy ricotta and zesty lemon, making it the perfect springtime meal. The wide ribbons of pappardelle are the ideal choice to carry the light, herbaceous sauce.

Ingredients:

8 oz pappardelle pasta
2 cups fresh peas (or frozen)
1 tbsp olive oil
1/4 cup fresh mint leaves, chopped
1/4 cup ricotta cheese
Zest and juice of 1 lemon
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
Fresh mint sprigs for garnish

Instructions:

Cook Pasta: Cook the pappardelle in a large pot of salted water according to the package instructions. Drain, reserving 1/2 cup of pasta water.
Cook Peas: In a small pot, bring water to a boil and blanch the peas for 2-3 minutes until tender. Drain and set aside.
Combine Ingredients: In a large skillet, heat olive oil over medium heat. Add the peas and cook for another 2-3 minutes, adding salt, pepper, and lemon zest. Toss in the cooked pasta and mix well.
Make Sauce: Add the ricotta cheese and lemon juice to the skillet, stirring to combine with the pasta and peas. If needed, add reserved pasta water to create a light, creamy sauce.
Serve: Sprinkle the grated Parmesan and chopped mint over the top. Garnish with a sprig of mint and serve.

Spring Pea and Mint Pappardelle is an elegant yet simple dish that embraces the freshness of spring. The mint offers a refreshing bite, while the ricotta adds creaminess, perfectly complementing the sweetness of the peas. With the zesty lemon and Parmesan, every element of this dish comes together in harmony. It’s a quick, satisfying meal that’s ideal for a light lunch or a special dinner, celebrating the best of spring’s produce.

Lemon and Artichoke Heart Pasta Primavera

Lemon and Artichoke Heart Pasta Primavera is a zesty, refreshing pasta dish featuring artichokes, a staple of spring cuisine. The tangy lemon and garlic perfectly enhance the tender artichoke hearts and seasonal vegetables like bell peppers, zucchini, and peas. This dish is a light, flavorful celebration of spring’s bounty, offering bright flavors and a satisfying, healthy meal.

Ingredients:

8 oz pasta (linguine or spaghetti)
1 tbsp olive oil
1 can (14 oz) artichoke hearts, drained and quartered
1/2 cup peas (fresh or frozen)
1/2 cup zucchini, thinly sliced
1 bell pepper, thinly sliced
2 cloves garlic, minced
Zest and juice of 1 lemon
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Cook Pasta: Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the artichokes, peas, zucchini, and bell pepper. Cook for 5-7 minutes until the vegetables are tender and slightly caramelized.
Combine Pasta and Veggies: Add the cooked pasta to the skillet with the sautéed vegetables, tossing to combine.
Make Sauce: Add the lemon zest and juice, stirring well to coat the pasta and vegetables. Add a bit of reserved pasta water to create a light sauce.
Serve: Sprinkle with Parmesan and fresh parsley. Serve warm.

Lemon and Artichoke Heart Pasta Primavera is the perfect spring dish, with its fresh and vibrant flavors. The artichoke hearts, combined with zucchini and bell peppers, offer a beautiful balance of textures, while the lemon adds a bright tang. The Parmesan and parsley complete the dish with a bit of richness and color. Whether as a main or a side, this dish is a delightful way to embrace the season’s produce and is guaranteed to please at any meal.

Spring Lemon Ricotta Pasta with Roasted Vegetables

Spring Lemon Ricotta Pasta with Roasted Vegetables is a flavorful, light pasta dish bursting with seasonal vegetables like carrots, bell peppers, and cherry tomatoes. The roasted vegetables are paired with a creamy ricotta and lemon sauce, creating a bright and creamy pasta that’s perfect for spring. This dish is versatile, customizable, and packed with nutrients.

Ingredients:

8 oz pasta (fusilli or penne)
1 tbsp olive oil
1 cup carrots, thinly sliced
1 bell pepper, chopped
1/2 cup cherry tomatoes, halved
1/2 cup ricotta cheese
Zest and juice of 1 lemon
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
Fresh thyme or basil for garnish

Instructions:

Roast Vegetables: Preheat the oven to 400°F (200°C). On a baking sheet, toss the carrots, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Cook Pasta: Cook the pasta in a large pot of salted water according to package directions. Drain, reserving 1/2 cup of pasta water.
Make Sauce: In a large bowl, combine the ricotta cheese, lemon zest, lemon juice, and Parmesan. Mix until creamy, adding pasta water to adjust the consistency if needed.
Combine Pasta and Veggies: Toss the cooked pasta with the ricotta mixture, then add the roasted vegetables. Stir gently to combine.
Serve: Garnish with fresh thyme or basil and serve.

Spring Lemon Ricotta Pasta with Roasted Vegetables is a wholesome, fresh dish that brings together the best of spring. The creamy ricotta and lemon sauce offer a bright, tangy flavor that complements the sweetness of the roasted vegetables. The versatility of this dish allows you to swap in any seasonal veggies, making it a go-to recipe for celebrating spring produce. It’s a perfect meal for a quick lunch or a light dinner, bringing the best flavors of the season to your table.

Spring Asparagus and Lemon Pasta

Spring Asparagus and Lemon Pasta celebrates the peak of asparagus season, bringing together fresh, tender asparagus with the brightness of lemon and the creaminess of Parmesan. This dish is simple yet elegant, making it perfect for a light spring meal. The addition of garlic and fresh herbs brings depth to the dish, while the pasta provides the perfect base to showcase these fresh ingredients.

Ingredients:

8 oz spaghetti or fettuccine
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
2 tbsp olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Cook Pasta: Cook the pasta in a large pot of salted water according to package instructions. Drain, reserving 1/2 cup of pasta water.
Sauté Asparagus: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the asparagus and cook for 5-7 minutes, until tender but still slightly crisp. Add garlic and cook for an additional 1 minute until fragrant.
Combine Pasta and Asparagus: Add the cooked pasta to the skillet with the asparagus. Toss to combine, adding the lemon zest, lemon juice, and Parmesan cheese. If the pasta seems dry, add some reserved pasta water to create a light sauce.
Serve: Garnish with fresh parsley, and season with additional salt and pepper if needed.

Spring Asparagus and Lemon Pasta is a perfect dish to embrace the flavors of the season. The bright lemon and fresh asparagus create a fresh, vibrant flavor that pairs beautifully with the creamy Parmesan. The simplicity of the ingredients allows each one to shine, making this a go-to recipe for a light yet satisfying spring meal. It’s quick to prepare, making it ideal for both a weeknight dinner and a special gathering.

Spring Vegetable Carbonara with Peas and Leeks

Spring Vegetable Carbonara with Peas and Leeks is a delightful twist on the classic carbonara, infusing it with the freshness of spring vegetables. Sweet peas and tender leeks bring lightness to the creamy, egg-based sauce, while crispy pancetta adds a savory crunch. This rich yet vibrant dish celebrates the season’s produce in a comforting, satisfying way.

Ingredients:

8 oz spaghetti or bucatini
1 tbsp olive oil
1 leek, sliced into rings
1/2 cup peas (fresh or frozen)
4 oz pancetta, diced
2 large eggs
1/2 cup Parmesan cheese, grated
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Cook Pasta: Cook the pasta in a large pot of salted water according to package directions. Reserve 1/2 cup of pasta water before draining.
Sauté Vegetables and Pancetta: Heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 3-4 minutes. Add the sliced leeks and cook for another 3-4 minutes until softened. Add the peas and cook for 2 minutes until heated through.
Make Carbonara Sauce: In a bowl, whisk the eggs and Parmesan together, seasoning with salt and pepper.
Combine Pasta and Sauce: Add the drained pasta to the skillet with the vegetables and pancetta. Remove from heat, and slowly pour the egg and cheese mixture over the pasta, tossing quickly to coat the pasta and create a creamy sauce. If needed, add a little reserved pasta water to adjust the sauce consistency.
Serve: Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Spring Vegetable Carbonara with Peas and Leeks is a delicious, lighter take on the traditional carbonara, with fresh seasonal vegetables adding both flavor and color to the dish. The creamy, egg-based sauce is perfectly balanced by the savory pancetta and the sweetness of the peas and leeks. It’s a hearty yet fresh dish that captures the essence of spring and is perfect for a comforting meal any time of day.

Cherry Tomato and Basil Pesto Pasta

Cherry Tomato and Basil Pesto Pasta is a vibrant and refreshing dish that combines the sweet juiciness of ripe cherry tomatoes with the aromatic, herby richness of pesto. This dish is full of flavor, with a creamy yet bright sauce made from fresh basil, garlic, and Parmesan. It’s perfect for a quick lunch or dinner, and the fresh tomatoes provide an added burst of sweetness to the savory pesto.

Ingredients:

8 oz pasta (penne or fusilli)
2 cups cherry tomatoes, halved
1/4 cup pesto (store-bought or homemade)
2 tbsp olive oil
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions:

Cook Pasta: Cook the pasta in a large pot of salted water according to the package instructions. Drain, reserving 1/2 cup of pasta water.
Sauté Tomatoes: In a large skillet, heat olive oil over medium heat. Add the cherry tomatoes and cook for 3-4 minutes, until they soften and start to burst.
Combine Pasta and Pesto: Add the cooked pasta to the skillet with the tomatoes. Pour in the pesto and toss well to coat the pasta, adding a little reserved pasta water if needed to create a smooth, creamy sauce.
Serve: Sprinkle with Parmesan cheese and fresh basil. Serve warm.

Cherry Tomato and Basil Pesto Pasta is a quick, flavorful dish that brings the essence of summer and spring together. The sweetness of the cherry tomatoes pairs perfectly with the richness of the pesto, while the pasta serves as a hearty base. This dish is simple to prepare but packs a punch in terms of flavor. It’s a great option for a weeknight dinner, and the fresh basil adds an aromatic touch that elevates the entire meal.

Spring Fettuccine with Lemon and Peas

Spring Fettuccine with Lemon and Peas is a light yet indulgent pasta dish that’s bursting with fresh spring flavors. The sweet peas pair beautifully with a creamy lemon sauce, creating a refreshing, tangy taste. The fettuccine, with its wide, flat noodles, provides the perfect base to soak up the zesty sauce. This dish is an easy and elegant choice for a spring dinner or a quick weeknight meal.

Ingredients:

8 oz fettuccine pasta
1 cup fresh peas (or frozen)
1 tbsp olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
1/2 cup heavy cream
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
Fresh basil or parsley for garnish

Instructions:

Cook Pasta: Cook the fettuccine in a large pot of salted water according to package instructions. Drain, reserving 1/2 cup of pasta water.
Cook Peas: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the peas and cook for another 2-3 minutes until tender.
Make Sauce: Add the lemon zest, lemon juice, and heavy cream to the skillet. Stir to combine and bring to a simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing gently to coat with the lemon cream sauce. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
Serve: Sprinkle with Parmesan cheese and garnish with fresh herbs. Serve immediately.

Spring Fettuccine with Lemon and Peas is a beautiful, fresh dish that perfectly captures the essence of spring. The creamy, tangy lemon sauce paired with the sweet peas makes this dish bright and satisfying. The fettuccine holds the sauce wonderfully, creating a harmonious balance of flavors. It’s a versatile dish that works great as a main or side, and its simplicity makes it a perfect go-to for a light spring meal.

Roasted Carrot and Spinach Pasta with Garlic Butter Sauce

Roasted Carrot and Spinach Pasta with Garlic Butter Sauce is a comforting and nutrient-packed dish that combines the natural sweetness of roasted carrots with the earthiness of spinach. The garlic butter sauce adds a rich, savory flavor, making this dish indulgent yet wholesome. The pasta provides a hearty base, while the roasted vegetables shine through with vibrant, fresh flavors. This is a fantastic meal to enjoy during spring’s vegetable bounty.

Ingredients:

8 oz pasta (penne or farfalle)
2 cups carrots, peeled and cut into thin strips
2 tbsp olive oil
2 cloves garlic, minced
2 cups fresh spinach
1/4 cup butter
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
Fresh thyme or parsley for garnish

Instructions:

Roast Carrots: Preheat the oven to 400°F (200°C). Toss the carrot strips with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
Cook Pasta: While the carrots roast, cook the pasta in a large pot of salted water according to the package instructions. Drain, reserving 1/2 cup of pasta water.
Make Garlic Butter Sauce: In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant. Add the spinach and cook for another 2-3 minutes, until wilted.
Combine Pasta and Vegetables: Add the cooked pasta and roasted carrots to the skillet, tossing to coat in the garlic butter sauce. If needed, add reserved pasta water to create a smooth sauce.
Serve: Sprinkle with Parmesan and fresh thyme or parsley. Serve warm.

Roasted Carrot and Spinach Pasta with Garlic Butter Sauce is a rich and satisfying dish that brings together the sweetness of roasted carrots, the earthiness of spinach, and the indulgence of garlic butter. The pasta adds substance, and the Parmesan gives the dish a creamy finish. The balance of flavors makes this dish a perfect way to showcase the versatility of spring vegetables. Whether for a cozy dinner or a weekend gathering, this pasta is sure to become a favorite.

Spring Squash and Ricotta Stuffed Shells

Spring Squash and Ricotta Stuffed Shells are a comforting and hearty pasta dish with a seasonal twist. The large pasta shells are stuffed with a creamy ricotta mixture flavored with roasted squash and fresh herbs. Topped with a light tomato sauce and baked to perfection, this dish is a perfect way to enjoy the flavors of spring squash while indulging in a satisfying meal.

Ingredients:

12 jumbo pasta shells
1 cup roasted butternut squash or yellow squash, mashed
1 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1 egg
1 tbsp fresh sage, chopped (or thyme)
2 cups marinara sauce
Salt and pepper to taste
Fresh basil for garnish

Instructions:

Cook Pasta: Cook the jumbo pasta shells in a large pot of salted water according to package instructions. Drain and set aside to cool slightly.
Prepare Stuffing: In a bowl, combine the mashed squash, ricotta, Parmesan, egg, and fresh herbs. Season with salt and pepper, and mix until smooth.
Stuff the Shells: Fill each pasta shell with the squash and ricotta mixture, packing it tightly.
Assemble and Bake: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in a baking dish. Arrange the stuffed shells in the dish and cover with the remaining marinara sauce. Bake for 25-30 minutes, until bubbly and lightly browned on top.
Serve: Garnish with fresh basil and serve warm.

Spring Squash and Ricotta Stuffed Shells are a warm, comforting dish that perfectly showcases the delicate flavors of spring squash. The creamy ricotta filling, combined with the savory marinara sauce, makes this meal rich and satisfying without being heavy. It’s a wonderful way to enjoy the season’s produce in a dish that will please everyone at the table. Perfect for a family dinner or a gathering with friends, these stuffed shells offer a delicious and filling option for any occasion.

Note: More recipes are coming soon!

30+ Delicious Spring Vegetable Pasta Recipes You’ll Love