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Spring is the season of renewal, and what better way to celebrate its vibrant energy than with a collection of delicious, fresh, and colorful pasta recipes?
From the delicate sweetness of peas and asparagus to the zesty brightness of lemon and herbs, spring pasta dishes are a true culinary celebration of the season’s finest produce.
Whether you’re hosting a garden party, preparing a family dinner, or looking for a quick weekday meal, these recipes are designed to capture the flavors of spring in every bite.
In this roundup of 30+ spring pasta recipes, you’ll find a variety of dishes that cater to every taste and dietary preference.
From creamy creations to light and zesty options, these recipes are easy to prepare, packed with seasonal ingredients, and bursting with flavor.
Get ready to be inspired by the best of springtime cooking with these pasta dishes that bring the season to your plate.
30+ Fresh and Flavorful Spring Pasta Recipes to Brighten Your Table
Spring pasta recipes are more than just meals—they’re an expression of the season’s vibrancy and freshness.
By incorporating seasonal vegetables, bright citrus, and fresh herbs, these dishes bring the essence of spring to your table in the most delicious way.
With 30+ spring pasta recipes to choose from, you’ll have endless inspiration to create meals that are not only flavorful but also a celebration of the season’s bounty.
Whether you’re enjoying a creamy lemon ricotta pasta, a refreshing pea and mint pesto spaghetti, or a roasted vegetable primavera, each recipe offers a unique take on springtime flavors.
So, grab your favorite pasta, stock up on fresh produce, and get ready to enjoy a taste of spring with these irresistible dishes.
Spring Garden Pesto Pasta
This vibrant pasta dish features fresh spring vegetables and a homemade pesto sauce that bursts with flavor. It’s a perfect way to embrace the season with light and healthy ingredients, including peas, asparagus, and a nutty, aromatic pesto sauce. Ideal for a light lunch or a refreshing dinner, this dish is both satisfying and colorful.
Ingredients:
- 12 oz pasta (linguine or spaghetti works best)
- 1 cup fresh basil leaves
- 1/2 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/2 cup Parmesan cheese, grated
- 1/3 cup extra virgin olive oil
- 1/2 lemon, juiced
- Salt and pepper to taste
- 1 cup asparagus, cut into 2-inch pieces
- 1/2 cup frozen peas, thawed
- 1 tablespoon olive oil for sautéing
Instructions:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
- While the pasta cooks, prepare the pesto: In a food processor, combine the basil, pine nuts, garlic, Parmesan, lemon juice, salt, and pepper. Pulse to combine, then slowly drizzle in the olive oil until smooth. If the pesto is too thick, add a bit of the reserved pasta water to thin it out.
- In a separate pan, heat olive oil over medium heat. Sauté the asparagus pieces for 3-4 minutes until tender. Add the peas and cook for another 2 minutes.
- Combine the cooked pasta, pesto, and sautéed vegetables in a large bowl. Toss well to coat the pasta with the pesto. If needed, add more pasta water to achieve your desired consistency.
- Serve warm with an extra sprinkle of Parmesan cheese.
Spring Garden Pesto Pasta is the epitome of a seasonal dish that is both vibrant and packed with flavors. The pesto provides a fresh, herbaceous base, while the tender asparagus and sweet peas offer texture and sweetness. It’s a dish that brings together the best elements of spring in every bite. This recipe can be easily modified by adding your favorite spring vegetables, making it a versatile and enjoyable meal that can be served for any occasion.
Lemon and Zucchini Pasta with Ricotta
This light and refreshing pasta combines the freshness of lemon and zucchini with the creamy richness of ricotta cheese. It’s the ideal dish to welcome the spring season, offering a burst of citrus flavor and the natural sweetness of zucchini. Perfect for a healthy weeknight meal, this dish is both indulgent and nourishing.
Ingredients:
- 12 oz pasta (penne or fettuccine recommended)
- 1 medium zucchini, thinly sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/2 cup ricotta cheese
- Salt and pepper to taste
- Fresh basil or mint for garnish
Instructions:
- Cook the pasta in salted water according to package instructions. Drain, reserving 1/4 cup of the pasta water.
- In a large skillet, heat olive oil over medium heat. Add the garlic and zucchini slices, sautéing for 3-4 minutes until the zucchini is tender and slightly golden.
- Add the cooked pasta to the skillet, along with the lemon zest, lemon juice, and ricotta cheese. Toss everything together, adding reserved pasta water a little at a time to create a creamy sauce.
- Season with salt and pepper to taste.
- Serve immediately, garnished with fresh basil or mint for a pop of color and flavor.
The combination of lemon, zucchini, and ricotta in this dish creates a perfect balance of light, creamy, and tangy flavors. The fresh zest of lemon adds a zippy brightness that complements the delicate zucchini, while the ricotta cheese lends a smooth and comforting texture to the pasta. This dish embodies the essence of spring—simple, fresh, and satisfying. It’s ideal for those who crave a meal that’s both nutritious and flavorful, without being overly heavy.
Spring Pea and Mint Pasta
A deliciously fresh and aromatic pasta dish, Spring Pea and Mint Pasta is a celebration of the season’s vibrant ingredients. The natural sweetness of peas combined with the cool, fragrant mint creates a unique pairing, while a drizzle of olive oil and Parmesan finishes the dish off perfectly. This recipe is not only easy to prepare but also full of springtime goodness.
Ingredients:
- 12 oz pasta (fussili or rotini works well)
- 2 cups fresh peas, blanched or frozen peas, thawed
- 1/4 cup fresh mint leaves, chopped
- 1 tablespoon olive oil
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 tablespoon butter (optional)
Instructions:
- Cook the pasta in a large pot of salted water according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
- While the pasta is cooking, in a large skillet, heat olive oil over medium heat. Add the peas and sauté for 2-3 minutes until just tender.
- Add the cooked pasta to the skillet with the peas. Toss together, adding the reserved pasta water to create a smooth sauce.
- Stir in the fresh mint, lemon juice, and Parmesan cheese. Add butter for extra creaminess if desired.
- Season with salt and pepper to taste, then serve immediately with a sprinkle of extra Parmesan.
This Spring Pea and Mint Pasta offers a delightful combination of sweetness and herbal freshness, capturing the essence of spring in a bowl. The peas bring a natural sweetness, while the mint provides a refreshing lift to each bite. The addition of lemon juice brightens the dish, and the Parmesan adds a rich, savory depth. It’s a perfect dish for those seeking a lighter, refreshing pasta option that still feels indulgent and satisfying.
Creamy Asparagus and Lemon Pasta
Creamy Asparagus and Lemon Pasta is the perfect dish to savor the flavors of spring. With tender asparagus spears, a zesty lemon kick, and a creamy sauce, this pasta is both comforting and refreshing. The balance of tangy citrus and rich creaminess makes this dish an ideal choice for a light, yet indulgent spring meal.
Ingredients:
- 12 oz pasta (spaghetti or farfalle works well)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the pasta in salted water according to package instructions. Drain, reserving 1/4 cup of the pasta water.
- In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
- Add the asparagus to the pan and cook for 3-4 minutes, or until tender but still vibrant green.
- Lower the heat and stir in the heavy cream, lemon zest, and lemon juice. Let the sauce simmer for 2 minutes to thicken slightly.
- Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Stir in the Parmesan cheese, then season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
This Creamy Asparagus and Lemon Pasta beautifully captures the essence of spring, combining fresh asparagus with a rich, creamy sauce and bright citrus flavors. The tangy lemon zest perfectly complements the creamy texture of the sauce, while the asparagus adds a crisp, earthy note. It’s a comforting yet light pasta dish that works wonderfully for a springtime dinner or a special occasion. The simple ingredients and easy preparation make this an approachable recipe that still delivers a flavorful, satisfying meal.
Spring Herb and Goat Cheese Pasta
Spring Herb and Goat Cheese Pasta is an incredibly fresh and aromatic dish, celebrating the vibrant herbs of the season. With a creamy goat cheese sauce and a medley of fresh herbs, this pasta is light but full of flavor. The tanginess of goat cheese pairs perfectly with the herbaceous notes of parsley, thyme, and basil, creating a dish that’s perfect for welcoming warmer weather.
Ingredients:
- 12 oz pasta (tagliatelle or pappardelle recommended)
- 1 tablespoon olive oil
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 cup goat cheese, crumbled
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh lemon juice to taste
Instructions:
- Cook the pasta in a large pot of salted water according to the package instructions. Drain, reserving 1/4 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add the parsley, basil, and thyme, sautéing for 2-3 minutes until fragrant.
- Lower the heat and stir in the goat cheese and heavy cream. Stir to create a creamy sauce, adding reserved pasta water if needed to achieve a smooth consistency.
- Add the cooked pasta to the skillet, tossing gently to coat in the sauce.
- Stir in Parmesan cheese and season with salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors.
- Serve warm, garnished with extra fresh herbs.
This Spring Herb and Goat Cheese Pasta is a delightful celebration of fresh herbs and creamy richness. The tangy goat cheese creates a luscious sauce that perfectly complements the bright, herbaceous flavors of parsley, basil, and thyme. The freshness of the ingredients and the lightness of the sauce make it an ideal springtime meal, full of flavor yet not heavy. It’s a wonderful dish for those who enjoy fresh, simple ingredients that deliver a satisfying and flavorful experience.
Roasted Cherry Tomato and Spinach Pasta
Roasted Cherry Tomato and Spinach Pasta is a vibrant, wholesome dish that’s bursting with the flavors of spring. Sweet roasted cherry tomatoes caramelized to perfection pair beautifully with fresh spinach and a touch of garlic. It’s a simple yet indulgent recipe that makes the most of seasonal ingredients for a truly satisfying meal.
Ingredients:
- 12 oz pasta (penne or rigatoni is great)
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach leaves
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup Parmesan cheese, grated
Instructions:
- Preheat the oven to 400°F (200°C). Spread the cherry tomatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast for 20-25 minutes until softened and slightly caramelized.
- While the tomatoes roast, cook the pasta in salted water according to package instructions. Drain, reserving 1/4 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
- Add the fresh spinach to the skillet and sauté for 3-4 minutes, until wilted.
- Add the roasted cherry tomatoes and the cooked pasta to the skillet, tossing to combine. If the mixture is too dry, add reserved pasta water a little at a time.
- Season with salt, pepper, and red pepper flakes, if using. Stir in Parmesan cheese for added richness.
- Serve warm with a sprinkle of extra Parmesan and fresh herbs, if desired.
Roasted Cherry Tomato and Spinach Pasta is a celebration of simple, fresh ingredients that come together in a wonderfully flavorful dish. The sweetness of the roasted tomatoes complements the earthiness of the spinach, while the garlic and Parmesan provide richness and depth. This dish is perfect for those who crave a light, yet satisfying pasta meal that’s full of spring flavors. Whether enjoyed as a weeknight dinner or a weekend feast, it’s a recipe that will surely be a hit with anyone who loves fresh, vibrant pasta.
Pea, Mint, and Ricotta Pasta
Pea, Mint, and Ricotta Pasta is a light, refreshing dish that perfectly captures the essence of spring. The sweet peas, cool mint, and creamy ricotta cheese blend together beautifully, creating a flavorful sauce that coats each pasta bite with a burst of fresh springtime flavors. It’s an easy-to-make, healthy meal that’s both satisfying and nourishing.
Ingredients:
- 12 oz pasta (fusilli or farfalle work well)
- 2 cups fresh peas (or frozen peas, thawed)
- 1/2 cup ricotta cheese
- 1 tablespoon olive oil
- 1/4 cup fresh mint leaves, chopped
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions:
- Cook the pasta in salted water according to package instructions. Drain, reserving 1/4 cup of pasta water.
- In a skillet, heat olive oil over medium heat. Add the peas and sauté for 3-4 minutes, until they’re tender and bright green.
- Add the cooked pasta to the skillet with the peas. Stir in the ricotta cheese, lemon zest, lemon juice, and a little reserved pasta water to create a creamy sauce.
- Stir in the fresh mint and Parmesan cheese, mixing everything together. Season with salt and pepper to taste.
- Serve warm, topped with additional mint or Parmesan if desired.
Pea, Mint, and Ricotta Pasta is a beautiful springtime dish that balances creamy, fresh, and tangy flavors. The sweet peas and mint pair perfectly, while the ricotta adds a rich, smooth texture to the dish. This pasta is light yet indulgent, making it perfect for a quick weeknight dinner or a more elegant spring meal. With its simple, seasonal ingredients and easy preparation, this recipe is a great way to celebrate the freshness of the season.
Lemon-Basil Shrimp Pasta
Lemon-Basil Shrimp Pasta is a zesty and fresh dish that brings together succulent shrimp, aromatic basil, and a tangy lemon sauce. The bright citrus notes enhance the sweetness of the shrimp, while the fresh basil adds an herby touch that complements the entire dish. This pasta is perfect for a light yet flavorful dinner, making it ideal for springtime.
Ingredients:
- 12 oz pasta (spaghetti or linguine is perfect)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup Parmesan cheese, grated
Instructions:
- Cook the pasta in salted water according to package instructions. Drain, reserving 1/4 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
- Add the lemon zest, lemon juice, and red pepper flakes (if using) to the shrimp. Stir well to combine.
- Add the cooked pasta to the skillet, tossing to coat in the lemon-basil sauce. Add reserved pasta water if needed to achieve a silky texture.
- Stir in the fresh basil and Parmesan cheese, and season with salt and pepper.
- Serve warm, garnished with extra basil or Parmesan if desired.
Lemon-Basil Shrimp Pasta is the perfect spring dish, offering a delightful balance of zesty lemon, fresh basil, and succulent shrimp. The light lemon sauce coats the pasta beautifully, making each bite burst with flavor. The shrimp add a delicate sweetness, while the fresh herbs tie everything together. This dish is ideal for anyone looking for a light yet flavorful pasta option that’s quick and easy to prepare—perfect for a weeknight meal or a special dinner with friends.
Spring Veggie and Feta Pasta
Spring Veggie and Feta Pasta is a hearty yet light dish that celebrates the season’s fresh vegetables. Loaded with vibrant veggies like bell peppers, zucchini, and peas, and finished with tangy feta cheese, this pasta is a nutritious and satisfying meal. It’s perfect for those who want to enjoy a burst of fresh flavors in every bite, all while keeping things light and healthy.
Ingredients:
- 12 oz pasta (penne or rotini is ideal)
- 1 bell pepper, diced
- 1 zucchini, diced
- 1/2 cup peas (fresh or frozen)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
Instructions:
- Cook the pasta in salted water according to package instructions. Drain, reserving 1/4 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
- Add the diced bell pepper, zucchini, and peas to the skillet. Sauté for 4-5 minutes, until the vegetables are tender but still vibrant.
- Add the cooked pasta to the skillet, tossing everything together. Add a little reserved pasta water if the mixture is too dry.
- Stir in the crumbled feta cheese, fresh basil, lemon juice, and oregano. Season with salt and pepper to taste.
- Serve warm, garnished with extra feta or basil if desired.
Spring Veggie and Feta Pasta is a light yet filling dish that showcases the best of spring’s produce. The combination of crisp vegetables, creamy feta, and fresh herbs creates a perfect balance of textures and flavors. The addition of lemon juice brightens the dish, giving it a fresh, zesty finish. It’s an ideal meal for anyone looking to enjoy a healthy, colorful, and satisfying pasta that’s both comforting and packed with spring goodness.
Roasted Cauliflower and Garlic Pasta
Roasted Cauliflower and Garlic Pasta is a simple yet delicious dish that highlights the earthy sweetness of roasted cauliflower. Combined with the rich flavor of garlic and a touch of Parmesan cheese, this pasta is a perfect way to embrace the spring season. The caramelized cauliflower adds a lovely texture and depth to the dish, making it both satisfying and light.
Ingredients:
- 12 oz pasta (orecchiette or penne works well)
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup Parmesan cheese, grated
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet and drizzle with olive oil. Season with salt, pepper, and thyme. Roast for 20-25 minutes, or until tender and slightly caramelized.
- While the cauliflower roasts, cook the pasta in salted water according to package instructions. Drain, reserving 1/4 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
- Add the roasted cauliflower to the skillet and toss gently to combine with the garlic.
- Add the cooked pasta to the skillet, tossing to mix everything together. Add reserved pasta water if needed to achieve a silky texture.
- Stir in Parmesan cheese and season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley and more Parmesan.
Roasted Cauliflower and Garlic Pasta is a wonderfully comforting dish that showcases the natural sweetness of cauliflower paired with the rich, savory flavor of garlic. Roasting the cauliflower enhances its flavor, giving the dish a caramelized depth that perfectly complements the light pasta. The Parmesan adds a lovely creamy touch, and the fresh parsley provides a burst of color. This dish is ideal for anyone looking for a light yet satisfying meal that’s both nutritious and flavorful—perfect for the spring season.
Spring Pea and Ricotta Gnocchi
Spring Pea and Ricotta Gnocchi is a delicate and vibrant dish that celebrates the season’s best ingredients. The pillowy ricotta gnocchi are paired with fresh peas and a light butter sauce infused with lemon and mint. This dish is light yet indulgent, and the peas provide a burst of sweetness that complements the creamy ricotta and tangy lemon.
Ingredients:
- 12 oz fresh gnocchi (store-bought or homemade)
- 1 cup fresh peas (or frozen, thawed)
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions:
- Cook the gnocchi according to package instructions. Once they float to the surface, remove them with a slotted spoon and set aside.
- In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
- Add the peas to the skillet and cook for 3-4 minutes, until tender and bright green.
- Add the cooked gnocchi to the skillet, tossing gently to coat in the butter and peas.
- Stir in the lemon zest, lemon juice, and fresh mint. Season with salt and pepper to taste.
- Serve warm, garnished with Parmesan cheese.
Spring Pea and Ricotta Gnocchi is a light, flavorful dish that highlights the best of spring produce. The delicate gnocchi, with their pillowy texture, are complemented by the sweetness of peas and the fresh zing of lemon. The addition of mint adds an aromatic, herbaceous note that makes this dish feel both refreshing and comforting. Whether served for a special spring dinner or a light lunch, this recipe offers a perfect combination of fresh, seasonal flavors that everyone will enjoy.
Pesto Primavera Pasta
Pesto Primavera Pasta is a fresh and vibrant dish that brings together the classic flavors of pesto and spring vegetables. The homemade basil pesto coats the pasta beautifully, while a variety of fresh, seasonal vegetables like bell peppers, zucchini, and cherry tomatoes add a colorful crunch. This dish is a fantastic way to enjoy the bounty of spring with a zesty, herb-infused sauce.
Ingredients:
- 12 oz pasta (penne or farfalle works best)
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- Fresh basil for garnish
Instructions:
- Cook the pasta in salted water according to package instructions. Drain, reserving 1/4 cup of pasta water.
- In a food processor, combine basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper. Blend until smooth. Adjust with more olive oil if needed, and add lemon juice to brighten the flavor.
- In a large skillet, heat a little olive oil over medium heat. Add the diced zucchini and bell pepper, sautéing for 3-4 minutes until slightly tender but still crisp.
- Add the cherry tomatoes and cook for another 2-3 minutes until softened.
- Add the cooked pasta and pesto sauce to the skillet, tossing to combine. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Serve warm, garnished with fresh basil and additional Parmesan cheese.
Pesto Primavera Pasta is a celebration of fresh, vibrant flavors that come together beautifully in every bite. The homemade pesto sauce is aromatic and rich, complementing the seasonal vegetables perfectly. The tender pasta and crisp vegetables create a satisfying and well-balanced dish that’s perfect for spring. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe offers an easy, flavorful, and colorful option that embodies the fresh spirit of the season.
Lemon Asparagus Pasta with Goat Cheese
Lemon Asparagus Pasta with Goat Cheese is a zesty and creamy spring dish that showcases tender asparagus and the tangy brightness of lemon. The creamy goat cheese melts into the warm pasta, creating a luxurious sauce that coats every strand. This dish is perfect for a quick dinner or a light yet satisfying springtime lunch.
Ingredients:
- 12 oz linguine or spaghetti
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/3 cup crumbled goat cheese
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Cook the pasta in salted water according to package instructions. Add the asparagus during the last 2-3 minutes of cooking. Reserve 1/4 cup pasta water and drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1-2 minutes.
- Add the cooked pasta and asparagus to the skillet. Toss to coat with the garlic and oil.
- Stir in the lemon zest, lemon juice, and goat cheese, mixing until the cheese melts and creates a creamy sauce. Use reserved pasta water to adjust the consistency.
- Season with salt and pepper to taste, and sprinkle with Parmesan cheese.
- Serve warm, garnished with fresh basil or parsley.
Lemon Asparagus Pasta with Goat Cheese is a refreshing, creamy dish that celebrates the vibrant flavors of spring. The tender asparagus and tangy goat cheese blend beautifully with the bright lemon, creating a harmonious balance of textures and tastes. This pasta is perfect for enjoying the season’s bounty in a quick and elegant way.
Spinach and Artichoke Penne
Spinach and Artichoke Penne is inspired by the classic dip but transformed into a comforting pasta dish. Creamy, cheesy, and loaded with spring vegetables, this recipe combines baby spinach, artichokes, and a rich Parmesan sauce to create a meal that’s both indulgent and fresh.
Ingredients:
- 12 oz penne pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup canned or jarred artichoke hearts, chopped
- 4 cups fresh baby spinach
- 1/2 cup heavy cream
- 1/3 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the penne in salted water according to package instructions. Reserve 1/4 cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes.
- Add the chopped artichoke hearts and cook for 3-4 minutes until heated through.
- Stir in the spinach and cook until wilted.
- Reduce the heat to low and add the heavy cream, Parmesan cheese, and red pepper flakes. Stir until the cheese melts and forms a creamy sauce.
- Add the cooked pasta to the skillet, tossing to coat in the sauce. Use reserved pasta water to adjust the consistency if needed.
- Season with salt and pepper, then garnish with fresh parsley.
Spinach and Artichoke Penne takes the rich, cheesy goodness of the classic dip and turns it into a satisfying pasta dish. The artichokes add a delightful tang, while the spinach keeps the dish fresh and vibrant. This creamy and flavorful recipe is perfect for celebrating spring with a comforting meal that feels indulgent yet balanced.
Spring Mushroom and Leek Fettuccine
Spring Mushroom and Leek Fettuccine is a savory and aromatic dish that highlights the earthy flavors of mushrooms and the mild sweetness of leeks. Cooked in a creamy white wine sauce, this pasta feels luxurious yet light enough for the season. Perfect for a special dinner or a delightful weekday treat, it’s a true springtime favorite.
Ingredients:
- 12 oz fettuccine
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 medium leeks, white and light green parts sliced
- 8 oz cremini or button mushrooms, sliced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/3 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions:
- Cook the fettuccine in salted water according to package instructions. Reserve 1/4 cup pasta water and drain.
- In a large skillet, melt butter and olive oil over medium heat. Add the leeks and sauté for 3-4 minutes until softened.
- Add the mushrooms and cook for another 5-6 minutes until golden and tender.
- Pour in the white wine and let it simmer for 2-3 minutes until reduced.
- Reduce heat to low and stir in the heavy cream and Parmesan cheese. Mix until the sauce is smooth and creamy.
- Add the cooked pasta to the skillet, tossing to coat. Use reserved pasta water to adjust the sauce if needed.
- Season with salt and pepper, then garnish with fresh thyme or parsley.
Spring Mushroom and Leek Fettuccine is a rich, flavorful dish that perfectly balances creamy and earthy flavors. The combination of mushrooms, leeks, and a light white wine sauce makes it a sophisticated choice for spring. This pasta is sure to impress, whether you’re hosting a dinner party or simply indulging in a comforting seasonal meal.
Pea and Mint Pesto Spaghetti
Pea and Mint Pesto Spaghetti is a vibrant and refreshing spring pasta that highlights the sweetness of peas and the cool, aromatic notes of mint. Tossed with spaghetti and a homemade pesto sauce, this dish offers a perfect balance of flavors and a delightful burst of green color.
Ingredients:
- 12 oz spaghetti
- 1 cup frozen peas (thawed)
- 1/2 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1/4 cup Parmesan cheese, grated
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/4 cup olive oil
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Additional Parmesan and fresh mint for garnish
Instructions:
- Cook the spaghetti in salted water according to package instructions. Reserve 1/4 cup of pasta water and drain.
- In a food processor, combine peas, mint, basil, Parmesan, pine nuts, garlic, lemon juice, and zest. Pulse until smooth, gradually adding olive oil to form a creamy pesto.
- Toss the cooked spaghetti with the pea and mint pesto, adding reserved pasta water as needed to coat evenly.
- Season with salt and pepper to taste.
- Serve warm, garnished with additional Parmesan and fresh mint.
Pea and Mint Pesto Spaghetti is a delightful spring dish that embodies freshness and simplicity. The homemade pesto adds a creamy, herbaceous flavor, making it a standout meal for any occasion. Celebrate the season with this light yet satisfying pasta that’s as delicious as it is beautiful.
Roasted Cherry Tomato and Arugula Pasta
Roasted Cherry Tomato and Arugula Pasta is a rustic yet elegant dish that captures the essence of spring. Sweet and juicy roasted cherry tomatoes pair wonderfully with peppery arugula and a touch of garlic for a wholesome and vibrant pasta recipe.
Ingredients:
- 12 oz penne or fusilli pasta
- 2 cups cherry tomatoes
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 2 cups fresh arugula
- 1/4 teaspoon red pepper flakes
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Place cherry tomatoes on a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Roast for 15-20 minutes until they blister and soften.
- Cook the pasta in salted water according to package instructions. Reserve 1/4 cup pasta water and drain.
- Heat the remaining olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant.
- Toss the cooked pasta into the skillet along with the roasted cherry tomatoes. Mix well, adding reserved pasta water as needed.
- Stir in fresh arugula and cook for 1-2 minutes until slightly wilted.
- Season with salt, pepper, and Parmesan cheese. Garnish with fresh basil and serve warm.
Roasted Cherry Tomato and Arugula Pasta is a celebration of spring’s freshest ingredients. The combination of sweet, roasted tomatoes and peppery arugula creates a delightful contrast of flavors, while the simplicity of the recipe ensures it’s both easy to make and irresistibly delicious.
Spring Vegetable Orzo Salad
Spring Vegetable Orzo Salad is a light and zesty pasta dish packed with fresh seasonal vegetables. Featuring asparagus, peas, and radishes, this dish is tossed in a lemony vinaigrette for a refreshing and colorful meal that’s perfect for picnics or light dinners.
Ingredients:
- 1 cup orzo pasta
- 1 cup asparagus, trimmed and chopped
- 1/2 cup peas (fresh or frozen)
- 1/2 cup radishes, thinly sliced
- 3 tablespoons olive oil
- Juice and zest of 1 lemon
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions:
- Cook the orzo in salted water according to package instructions. Add asparagus and peas during the last 2 minutes of cooking. Drain and rinse under cold water to cool.
- In a small bowl, whisk together olive oil, lemon juice, zest, Dijon mustard, salt, and pepper to create the vinaigrette.
- In a large bowl, combine cooked orzo, asparagus, peas, and radishes. Toss with the vinaigrette until evenly coated.
- Garnish with fresh dill or parsley and serve chilled or at room temperature.
Spring Vegetable Orzo Salad is a vibrant and refreshing dish that perfectly embodies the essence of the season. The tangy lemon vinaigrette and crisp vegetables make it an ideal choice for a light, healthy meal or as a side dish for any spring gathering. Enjoy this versatile pasta salad that’s both easy to prepare and bursting with flavor.
Springtime Lemon Ricotta Pasta
Springtime Lemon Ricotta Pasta is a creamy, tangy dish that’s light yet indulgent. Combining the freshness of lemon with the richness of ricotta cheese, this pasta is enhanced with spring vegetables like peas and spinach for a meal that feels as vibrant as the season itself.
Ingredients:
- 12 oz fettuccine or spaghetti
- 1 cup ricotta cheese
- Zest and juice of 1 large lemon
- 1 cup peas (fresh or frozen)
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Cook the pasta in salted water according to package instructions. Reserve 1/4 cup pasta water, then drain.
- In a small bowl, whisk together ricotta cheese, lemon zest, lemon juice, salt, and pepper until smooth.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Stir in peas and spinach, cooking until the spinach wilts.
- Toss the cooked pasta with the ricotta mixture, adding reserved pasta water as needed for a creamy consistency.
- Add the garlic, peas, and spinach to the pasta. Mix well and sprinkle with Parmesan cheese.
- Serve warm, garnished with fresh basil or parsley.
Springtime Lemon Ricotta Pasta is a light and flavorful dish that captures the freshness of the season. The creamy ricotta pairs beautifully with the bright lemon, while the peas and spinach add texture and color. Perfect for a quick yet elegant spring meal.
Creamy Spring Carbonara with Snap Peas
This Creamy Spring Carbonara adds a seasonal twist to the classic Italian dish by incorporating fresh snap peas and a touch of lemon. The creamy, silky sauce is made with egg yolks, Parmesan, and crispy pancetta, making this a rich and satisfying meal that highlights the freshness of spring.
Ingredients:
- 12 oz spaghetti or linguine
- 3 egg yolks
- 1/2 cup Parmesan cheese, grated
- 4 oz pancetta or bacon, diced
- 1 cup snap peas, trimmed and halved
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the pasta in salted water until al dente. Reserve 1/3 cup pasta water, then drain.
- In a small bowl, whisk together egg yolks and Parmesan cheese. Set aside.
- In a large skillet, cook pancetta over medium heat until crispy. Remove and set aside, leaving the drippings in the skillet.
- Add snap peas to the skillet and sauté for 2-3 minutes until tender.
- Toss the cooked pasta with the snap peas in the skillet. Remove from heat and slowly mix in the egg yolk mixture, stirring quickly to avoid scrambling the eggs. Add reserved pasta water as needed for a creamy sauce.
- Stir in pancetta, lemon zest, and season with salt and pepper.
- Serve immediately, garnished with fresh parsley and extra Parmesan.
Creamy Spring Carbonara with Snap Peas is a delightful way to elevate a classic pasta dish with fresh, seasonal ingredients. The snap peas add a crisp texture, while the creamy sauce and crispy pancetta create a harmonious balance of flavors. Perfect for a comforting yet fresh springtime dinner.
Spring Vegetable Pappardelle with Lemon Butter Sauce
Spring Vegetable Pappardelle with Lemon Butter Sauce is a light, buttery pasta dish that showcases the season’s best produce. Featuring broad pappardelle noodles, tender asparagus, zucchini, and a delicate lemon butter sauce, this recipe is simple yet elegant, perfect for spring dining.
Ingredients:
- 12 oz pappardelle pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 medium zucchini, julienned or thinly sliced
- Zest and juice of 1 lemon
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh thyme or basil for garnish
Instructions:
- Cook the pappardelle in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
- Heat butter and olive oil in a large skillet over medium heat. Add asparagus and zucchini, sautéing for 3-4 minutes until tender.
- Add lemon zest and juice to the skillet, stirring to combine.
- Toss the cooked pasta with the vegetables and lemon butter sauce. Add reserved pasta water as needed to coat evenly.
- Stir in Parmesan cheese, and season with salt and pepper to taste.
- Serve warm, garnished with fresh thyme or basil.
Spring Vegetable Pappardelle with Lemon Butter Sauce is a celebration of simplicity and seasonal flavors. The tender vegetables, buttery sauce, and wide pappardelle noodles create a luxurious yet light dish that’s perfect for spring evenings. This recipe is an easy way to elevate your pasta game with minimal effort.
Note: More recipes are coming soon!
