Easter is a time for family, celebration, and delicious food, and what better way to gather around the table than with a big, hearty dish of spaghetti?

Whether you prefer classic Italian flavors or a more contemporary twist, spaghetti is a versatile dish that can be tailored to suit your Easter menu perfectly.

From creamy carbonaras to fresh spring vegetable pastas, there’s something for everyone in these 30+ Easter spaghetti recipes.

You’ll find recipes with light, bright flavors, hearty sauces, and indulgent toppings — all designed to make your Easter dinner truly special.

Let’s dive into some unforgettable spaghetti recipes that will become family favorites for years to come.

30+ Heavenly Easter Spaghetti Recipes for Every Taste

Easter is an opportunity to celebrate with those you love, and what better way to do that than by serving up a stunning spaghetti dish that everyone will enjoy?

Whether you’re cooking for a crowd or preparing a simple, intimate meal, these 30+ Easter spaghetti recipes offer a variety of flavors, textures, and creative ingredients to inspire your Easter feast.

From light spring options featuring fresh vegetables to rich, indulgent pasta dishes, there’s no shortage of inspiration to make your Easter dinner unforgettable.

So, gather your loved ones, pick your favorite recipes, and enjoy a flavorful, pasta-filled celebration this Easter!

Easter Spaghetti with Creamy Lemon Parmesan Sauce

This Easter Spaghetti with Creamy Lemon Parmesan Sauce is a light and zesty dish that perfectly complements the festive springtime season. The creamy sauce, bursting with the tang of fresh lemons and the richness of Parmesan, coats delicate spaghetti noodles, creating a refreshing and indulgent meal. Ideal for a family gathering or an elegant Easter dinner, this dish is sure to impress with its balanced flavors and simplicity.

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Zest and juice of 2 lemons
• 1 tsp salt
• ½ tsp black pepper
• 1 cup baby spinach (optional)
• Fresh parsley and lemon slices for garnish

Instructions

1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Stir in heavy cream and bring to a gentle simmer. Gradually add Parmesan cheese, whisking until the sauce is smooth.
4. Add lemon zest, lemon juice, salt, and pepper. Stir to combine.
5. Toss in the cooked spaghetti, adding reserved pasta water a little at a time until the sauce coats the pasta evenly.
6. If using spinach, fold it in and cook for 1-2 minutes until wilted.
7. Garnish with fresh parsley, additional Parmesan, and lemon slices before serving.

This Creamy Lemon Parmesan Spaghetti is a versatile and elegant dish that fits perfectly into your Easter menu. Its bright citrus notes and creamy texture bring a touch of spring to the table. Whether served as a main course or a side dish, it will leave your guests savoring every bite.

Easter Spaghetti Carbonara with Spring Vegetables

This Easter Spaghetti Carbonara combines the velvety richness of a classic carbonara with the freshness of spring vegetables. The creamy egg-based sauce clings to each strand of spaghetti, while peas and asparagus add a pop of color and flavor. This dish is a delightful way to celebrate Easter with a modern twist on a beloved Italian favorite.

Ingredients

• 12 oz spaghetti
• 4 oz pancetta or bacon, diced
• 2 large eggs
• 1 cup grated Pecorino Romano cheese
• 1 cup fresh peas (or frozen, thawed)
• 1 cup asparagus tips
• 1 clove garlic, minced
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Boil spaghetti in salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. In a large skillet, cook pancetta or bacon over medium heat until crispy. Remove and set aside.
3. Add garlic to the skillet and sauté until fragrant, then toss in peas and asparagus, cooking until tender, about 3-4 minutes.
4. Whisk together eggs and Pecorino Romano cheese in a bowl.
5. Add the cooked spaghetti to the skillet with vegetables. Remove from heat and pour in the egg mixture, tossing quickly to coat the pasta with the sauce. Add reserved pasta water as needed to achieve desired consistency.
6. Stir in the cooked pancetta or bacon. Season with salt and black pepper.
7. Garnish with parsley and serve immediately.

This Spaghetti Carbonara with Spring Vegetables is a delightful medley of flavors and textures that embodies the joy of Easter. It’s quick to prepare yet sophisticated enough to wow your guests. The addition of vibrant veggies makes this dish a seasonal standout.

Easter Spaghetti Primavera with Fresh Herbs

Easter Spaghetti Primavera is a colorful and wholesome dish packed with fresh, sautéed vegetables and aromatic herbs. It’s a vibrant celebration of the season’s bounty, showcasing the best of spring produce. Tossed with a light olive oil and garlic sauce, this recipe is a healthy and delicious addition to your Easter table.

Ingredients

• 12 oz spaghetti
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, sliced
• 1 cup yellow bell peppers, diced
• 1 cup fresh green beans, trimmed
• 1 tsp dried oregano
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley

Instructions

1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
3. Add cherry tomatoes, zucchini, bell peppers, and green beans. Cook until vegetables are tender but still crisp, about 5-7 minutes.
4. Season with oregano, salt, and black pepper.
5. Toss the cooked spaghetti with the sautéed vegetables. Add reserved pasta water to loosen the sauce if needed.
6. Sprinkle with Parmesan cheese and mix well.
7. Garnish with fresh basil and parsley before serving.

This Spaghetti Primavera with Fresh Herbs is a feast for the eyes and the palate. It’s the perfect dish for an Easter gathering, offering a light yet satisfying option that’s bursting with the flavors of spring. Your guests will love the vibrant vegetables and fresh herb accents that make this recipe a true seasonal favorite.

Easter Spaghetti with Pesto and Cherry Tomatoes

Celebrate the freshness of spring with this Easter Spaghetti tossed in a vibrant basil pesto and sweet roasted cherry tomatoes. The nutty, garlicky pesto brings a bold flavor, while the burst of juicy tomatoes provides a delightful contrast. This dish is an excellent choice for a festive Easter gathering, offering a fresh and savory option that’s as colorful as the holiday itself.

Ingredients

• 12 oz spaghetti
• 2 cups fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• ½ cup grated Parmesan cheese
• 2 cloves garlic
• ½ cup olive oil
• 2 cups cherry tomatoes
• 1 tbsp olive oil (for roasting)
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 15-20 minutes, until blistered.
2. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water, then drain.
3. In a food processor, blend basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil until smooth. Add salt and pepper to taste.
4. Toss the cooked spaghetti with the pesto sauce. Add reserved pasta water as needed for a creamy consistency.
5. Fold in the roasted cherry tomatoes.
6. Garnish with fresh basil leaves and additional Parmesan cheese before serving.

This Easter Spaghetti with Pesto and Cherry Tomatoes is a perfect way to showcase the season’s fresh flavors. The aromatic basil and tangy tomatoes create a simple yet elegant dish that’s sure to brighten your Easter celebration.

Easter Spaghetti Alfredo with Ham and Peas

Transform your Easter leftovers into a deliciously creamy Spaghetti Alfredo with Ham and Peas. This comforting dish combines a velvety Alfredo sauce with the salty goodness of diced ham and the subtle sweetness of peas. It’s a quick, satisfying, and festive way to turn simple ingredients into a celebratory meal.

Ingredients

• 12 oz spaghetti
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1½ cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup cooked ham, diced
• 1 cup peas (fresh or frozen, thawed)
• Salt and black pepper to taste
• Chopped parsley for garnish

Instructions

1. Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
2. Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. Stir in heavy cream and bring to a gentle simmer. Gradually add Parmesan cheese, whisking until smooth.
4. Add diced ham and peas to the sauce. Cook for 2-3 minutes until heated through.
5. Toss the cooked spaghetti into the sauce, mixing well. Use reserved pasta water to adjust the sauce consistency.
6. Season with salt and black pepper to taste. Garnish with parsley before serving.

This Easter Spaghetti Alfredo with Ham and Peas is a heartwarming way to repurpose holiday leftovers. The rich Alfredo sauce and tender pasta make it a crowd-pleaser, perfect for a cozy Easter dinner or next-day meal.

Easter Spaghetti with Shrimp and Asparagus

Celebrate Easter with a seafood-inspired pasta dish featuring succulent shrimp and crisp asparagus. Tossed in a light garlic and olive oil sauce, this Spaghetti with Shrimp and Asparagus is elegant yet effortless to prepare. It’s a stunning centerpiece for your holiday meal that highlights the freshness of spring ingredients.

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lb shrimp, peeled and deveined
• 1 cup asparagus, cut into 2-inch pieces
• ½ tsp red pepper flakes (optional)
• Zest and juice of 1 lemon
• Salt and black pepper to taste
• Fresh parsley and lemon slices for garnish

Instructions

1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add asparagus and sauté for 4-5 minutes until tender. Add red pepper flakes if desired.
5. Return shrimp to the skillet and stir in lemon zest, lemon juice, salt, and pepper.
6. Toss the cooked spaghetti with the shrimp and asparagus mixture. Add reserved pasta water as needed to coat the pasta.
7. Garnish with parsley and lemon slices before serving.

This Easter Spaghetti with Shrimp and Asparagus is a delightful way to bring a touch of elegance to your holiday table. The combination of tender shrimp, crisp asparagus, and a bright lemony finish will leave your guests raving about this seasonal masterpiece.

Easter Spaghetti with Spinach, Ricotta, and Pine Nuts

This Easter Spaghetti with Spinach, Ricotta, and Pine Nuts is a creamy and earthy pasta dish that perfectly reflects the freshness of spring. The delicate ricotta cheese creates a light sauce, while the spinach adds vibrant color and nutrients. Toasted pine nuts bring a delightful crunch, making this dish both flavorful and visually stunning.

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 5 cups fresh spinach
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• ½ cup grated Parmesan cheese
• ¼ cup pine nuts, toasted
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. Add spinach and cook until wilted, about 2-3 minutes.
4. Stir in ricotta cheese, lemon zest, lemon juice, and Parmesan cheese. Mix until combined.
5. Toss in the cooked spaghetti, adding reserved pasta water as needed to create a creamy sauce.
6. Sprinkle with toasted pine nuts and garnish with fresh parsley before serving.

This Spaghetti with Spinach, Ricotta, and Pine Nuts is a sophisticated yet easy dish that’s ideal for Easter. Its creamy, zesty flavor and crunchy texture will delight your guests and provide a memorable centerpiece for your holiday celebration.

Easter Spaghetti with Artichokes and Sundried Tomatoes

This Easter Spaghetti with Artichokes and Sundried Tomatoes is a Mediterranean-inspired dish that brings bold and savory flavors to your table. The tangy artichokes and sweet sundried tomatoes are tossed with spaghetti in a light garlic and olive oil sauce, making it a delightful addition to your Easter menu.

Ingredients

• 12 oz spaghetti
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup marinated artichoke hearts, quartered
• ½ cup sundried tomatoes, thinly sliced
• ¼ cup Kalamata olives (optional)
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tbsp chopped fresh basil
• ½ cup grated Parmesan cheese

Instructions

1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
3. Stir in artichoke hearts, sundried tomatoes, and Kalamata olives (if using). Cook for 3-4 minutes until heated through.
4. Add red pepper flakes, salt, and black pepper to taste.
5. Toss in the cooked spaghetti and mix well, adding reserved pasta water as needed.
6. Garnish with fresh basil and Parmesan cheese before serving.

This Artichoke and Sundried Tomato Spaghetti is a vibrant and flavorful dish that’s perfect for Easter. The Mediterranean flavors create a unique and satisfying pasta recipe that your guests will love, making it a highlight of your spring celebration.

Easter Spaghetti with Sausage and Broccolini

This Easter Spaghetti with Sausage and Broccolini combines hearty Italian sausage with the fresh, slightly bitter notes of broccolini. Tossed in a garlic and olive oil sauce with a hint of spice, this dish is a comforting yet refined addition to your Easter feast.

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp red pepper flakes
• 1 lb Italian sausage, casing removed
• 1 bunch broccolini, chopped into 2-inch pieces
• Salt and black pepper to taste
• ½ cup grated Pecorino Romano cheese
• Lemon wedges for serving

Instructions

1. Cook spaghetti in salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes, cooking until fragrant.
3. Add sausage to the skillet, breaking it up with a spoon, and cook until browned.
4. Toss in the broccolini and cook for 3-4 minutes until tender yet crisp.
5. Add the cooked spaghetti to the skillet, mixing well. Use reserved pasta water to loosen the sauce if needed.
6. Season with salt, black pepper, and Pecorino Romano cheese. Serve with lemon wedges for an extra zing.

This Spaghetti with Sausage and Broccolini is a hearty and flavorful option for Easter. The combination of savory sausage, fresh greens, and zesty lemon makes it a crowd-pleaser that adds a satisfying depth to your holiday table.

Easter Spaghetti Primavera with Spring Vegetables

This Easter Spaghetti Primavera celebrates the season’s bounty by featuring an array of colorful spring vegetables. The vibrant mix of asparagus, bell peppers, peas, and zucchini is tossed in a light garlic and olive oil sauce, offering a fresh, healthy, and festive dish perfect for Easter gatherings.

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup asparagus, cut into 2-inch pieces
• 1 cup zucchini, sliced into half-moons
• 1 cup bell peppers, julienned
• 1 cup peas (fresh or frozen)
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• ½ cup grated Parmesan cheese
• Fresh basil for garnish

Instructions

1. Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. Add asparagus, zucchini, and bell peppers. Sauté for 5-7 minutes until tender.
4. Stir in peas and red pepper flakes (if using). Cook for 2-3 minutes until heated through.
5. Toss in the cooked spaghetti and mix well, adding reserved pasta water for a silky sauce.
6. Season with salt, black pepper, and Parmesan cheese. Garnish with fresh basil before serving.

This Spaghetti Primavera is a vibrant, healthy dish that captures the essence of spring. Packed with colorful vegetables, it’s a perfect way to add a fresh, wholesome option to your Easter celebration that’s as beautiful as it is delicious.

Easter Spaghetti Carbonara with Asparagus Tips

This Easter Spaghetti Carbonara with Asparagus Tips adds a seasonal twist to the classic Italian dish. The creamy, egg-based sauce coats every strand of pasta, while crispy pancetta and tender asparagus tips provide bursts of flavor. It’s an indulgent yet elegant option for your Easter menu.

Ingredients

• 12 oz spaghetti
• 4 oz pancetta, diced
• 2 cups asparagus tips
• 3 large eggs
• ½ cup grated Pecorino Romano cheese
• 1 tsp black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions

1. Cook spaghetti in salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. In a skillet, cook pancetta over medium heat until crispy. Remove and set aside.
3. In the same skillet, sauté asparagus tips for 3-4 minutes until tender. Set aside.
4. Whisk together eggs, Pecorino Romano, and black pepper in a mixing bowl.
5. Toss the hot spaghetti with the egg mixture, allowing the heat to cook the sauce. Add reserved pasta water as needed for a creamy consistency.
6. Stir in pancetta and asparagus tips. Season with salt if needed.
7. Garnish with fresh parsley and extra Pecorino before serving.

This Spaghetti Carbonara with Asparagus Tips is a decadent yet seasonal dish that’s perfect for Easter. The balance of creamy sauce, salty pancetta, and fresh asparagus makes it a standout choice for a festive and satisfying meal.

Easter Spaghetti with Lemon Butter and Capers

Bright, tangy, and bursting with flavor, this Easter Spaghetti with Lemon Butter and Capers is a light and refreshing dish that complements the spring season. The buttery sauce is infused with fresh lemon and briny capers, making it a perfect choice for a sophisticated yet simple Easter dinner.

Ingredients

• 12 oz spaghetti
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 3 tbsp capers, drained
• Zest and juice of 1 large lemon
• Salt and black pepper to taste
• ½ cup grated Parmesan cheese
• Fresh parsley and lemon slices for garnish

Instructions

1. Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
2. In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
3. Stir in capers, lemon zest, and lemon juice. Cook for 2-3 minutes.
4. Toss in the cooked spaghetti, mixing well to coat. Add reserved pasta water for a glossy sauce.
5. Season with salt, black pepper, and Parmesan cheese.
6. Garnish with fresh parsley and lemon slices before serving.

This Lemon Butter and Capers Spaghetti is a bright and zesty dish that’s sure to impress your guests. Its simplicity, combined with bold flavors, makes it a versatile and refreshing addition to your Easter table.

Easter Spaghetti with Garlic Shrimp and Asparagus

This Easter Spaghetti with Garlic Shrimp and Asparagus is a light yet satisfying dish that combines succulent shrimp with the freshness of asparagus. Tossed in a garlic butter sauce with a hint of lemon, this recipe is perfect for an Easter dinner that feels both indulgent and fresh.

Ingredients

• 12 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 bunch asparagus, cut into 2-inch pieces
• ½ tsp red pepper flakes (optional)
• Zest and juice of 1 lemon
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped
• ¼ cup grated Parmesan cheese

Instructions

1. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp and set aside.
3. In the same skillet, add garlic and sauté until fragrant, about 1 minute.
4. Add asparagus and cook for 4-5 minutes, until tender yet crisp.
5. Stir in red pepper flakes (if using), lemon zest, and juice.
6. Add the cooked spaghetti to the skillet, tossing to combine. Add reserved pasta water as needed for a smooth sauce.
7. Stir in the cooked shrimp, and season with salt and black pepper.
8. Garnish with fresh parsley and grated Parmesan cheese before serving.

This Spaghetti with Garlic Shrimp and Asparagus is a delightful dish that combines savory shrimp with the crispness of asparagus and the brightness of lemon. It’s a perfect Easter option, offering a fresh and flavorful way to celebrate the season.

Easter Spaghetti with Roasted Tomato and Burrata

This Easter Spaghetti with Roasted Tomato and Burrata is an indulgent, creamy dish that highlights the richness of burrata cheese and the sweetness of roasted tomatoes. The dish combines these elements with a simple garlic and olive oil sauce for a mouthwatering Easter meal.

Ingredients

• 12 oz spaghetti
• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup fresh basil, chopped
• 1 ball burrata cheese
• Salt and black pepper to taste
• ¼ cup grated Parmesan cheese
• Balsamic glaze for drizzling (optional)

Instructions

1. Preheat oven to 400°F (200°C). Place halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Roast for 20-25 minutes until softened and caramelized.
2. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
3. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
4. Add the roasted tomatoes to the skillet and toss to combine.
5. Add the cooked spaghetti to the skillet, mixing gently. Add reserved pasta water to create a silky sauce.
6. Tear the burrata into pieces and add to the pasta, allowing it to melt into the sauce.
7. Garnish with fresh basil, grated Parmesan, and drizzle with balsamic glaze if desired.

This Spaghetti with Roasted Tomato and Burrata is a luxurious yet simple dish that is perfect for Easter. The creamy burrata paired with the sweet roasted tomatoes creates a rich, indulgent flavor that’s balanced beautifully by fresh basil.

Easter Spaghetti with Lemon, Peas, and Pancetta

This Easter Spaghetti with Lemon, Peas, and Pancetta combines the freshness of peas and bright lemon with the savory depth of crispy pancetta. The creamy sauce binds it all together, creating a comforting yet light pasta dish that is perfect for Easter.

Ingredients

• 12 oz spaghetti
• 4 oz pancetta, diced
• 1 cup frozen peas
• 2 tbsp unsalted butter
• Zest and juice of 1 lemon
• ½ cup heavy cream
• Salt and black pepper to taste
• ¼ cup grated Parmesan cheese
• Fresh mint leaves for garnish

Instructions

1. Cook spaghetti in salted water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
2. In a skillet, cook pancetta over medium heat until crispy. Remove and set aside.
3. In the same skillet, melt butter and add peas, cooking for 2-3 minutes until tender.
4. Add lemon zest, lemon juice, and heavy cream to the skillet. Stir to combine and let it simmer for 2 minutes.
5. Toss in the cooked spaghetti, adding reserved pasta water to create a creamy sauce.
6. Stir in the crispy pancetta and season with salt and black pepper.
7. Garnish with Parmesan cheese and fresh mint leaves before serving.

This Spaghetti with Lemon, Peas, and Pancetta is a flavorful and vibrant dish that’s perfect for celebrating Easter. The combination of creamy, zesty, and savory elements makes it a wonderful addition to your springtime dinner table, offering both comfort and brightness.

Note: More recipes are coming soon!