33+ Fresh and Flavorful Spring Spaghetti Recipes to Brighten Your Meal

Spring is the season of renewal, bringing fresh ingredients, vibrant colors, and exciting flavors to our plates.

It’s the perfect time to embrace light, vegetable-packed dishes that are both satisfying and refreshing.

One of the most versatile meals to enjoy in the spring is spaghetti.

Whether you prefer creamy, tangy sauces or bright, herb-infused dishes, there’s a spaghetti recipe for every taste.

In this article, we’ve curated a collection of 33+ Spring Spaghetti Recipes that showcase the season’s best produce, from tender asparagus and peas to zesty lemon and fragrant herbs.

These recipes are quick, easy, and perfect for any spring occasion, whether you’re hosting a dinner party, preparing a weeknight meal, or enjoying a cozy meal outdoors.

Let’s dive into these fresh and flavorful pasta dishes that capture the essence of spring!

33+ Fresh and Flavorful Spring Spaghetti Recipes to Brighten Your Meal

Spring spaghetti recipes are an excellent way to make the most of the season’s bounty while enjoying a hearty yet refreshing meal.

From light and herbaceous pesto pastas to creamy goat cheese and roasted vegetable combinations, these dishes offer a wide range of flavors that perfectly complement the warmth and vibrancy of spring.

Whether you’re cooking for a family dinner or a casual gathering, these recipes will not only impress but also provide a delicious way to celebrate the season.

Embrace the fresh, colorful ingredients that spring brings and enjoy these 33+ spring spaghetti recipes for a truly delightful dining experience.

Lemon Asparagus Spaghetti

Lemon Asparagus Spaghetti is a refreshing, zesty spring dish that combines the earthy flavors of asparagus with a tangy lemon sauce. The lightness of the pasta and the natural brightness from fresh lemon zest makes it the perfect dish for warmer days. With a touch of garlic and Parmesan, this dish comes together quickly for a satisfying meal that’s both elegant and simple.

Ingredients:

• 12 oz spaghetti
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Directions:

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions. In the last 3 minutes of cooking, add the asparagus to the boiling water to blanch it.
2. While the pasta and asparagus cook, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Drain the pasta and asparagus, reserving a bit of pasta water. Add the pasta and asparagus to the skillet with garlic, tossing to combine.
4. Stir in lemon zest, lemon juice, and Parmesan cheese, adding pasta water if needed to create a creamy texture.
5. Season with salt and pepper to taste and garnish with fresh parsley, if desired. Serve immediately.

This Lemon Asparagus Spaghetti is a simple yet sophisticated dish that captures the essence of spring with its fresh ingredients and vibrant flavors. The combination of asparagus and lemon creates a wonderfully balanced dish that is both light and flavorful, perfect for a springtime dinner or even as a light lunch. Its quick preparation and minimal ingredients make it an ideal option for busy days when you want something that feels special but doesn’t take much time to make.

Spring Pesto Spaghetti with Peas and Mint

Spring Pesto Spaghetti with Peas and Mint celebrates the season’s fresh, green ingredients. The homemade pesto, made with fresh basil, garlic, and Parmesan, is elevated with the addition of sweet peas and fragrant mint. This dish is not only packed with flavor but also rich in color, making it a visually stunning and deliciously vibrant pasta option for any spring meal.

Ingredients:

• 12 oz spaghetti
• 1 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 1/2 cup olive oil
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup pine nuts or walnuts
• 1 cup fresh peas (or frozen, thawed)
• Salt and pepper, to taste

Directions:

1. Cook spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a food processor, combine basil, mint, garlic, Parmesan, and pine nuts. With the processor running, slowly add olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
3. In the last 2 minutes of pasta cooking, add peas to the pot to blanch them.
4. Toss the drained spaghetti and peas with the pesto, adding reserved pasta water if needed to help coat the pasta evenly.
5. Serve the pasta with an extra sprinkle of Parmesan and a few fresh mint leaves for garnish.

This Spring Pesto Spaghetti with Peas and Mint is a delightful, flavorful dish that highlights the season’s bounty. The combination of creamy pesto, fresh peas, and mint creates a refreshing and satisfying pasta that’s perfect for any occasion. It’s a great option for those looking to enjoy the freshest flavors of spring in a hearty yet healthy meal. With its bright and aromatic profile, this dish can easily become a staple in your springtime cooking rotation.

Roasted Tomato and Ricotta Spaghetti

Roasted Tomato and Ricotta Spaghetti is a comfort food dish with a spring twist. Roasting tomatoes enhances their sweetness, and when paired with creamy ricotta, the result is a luscious, rich sauce that perfectly coats the pasta. This dish brings the brightness of spring tomatoes to the forefront while providing a creamy, indulgent bite that everyone will love.

Ingredients:

• 12 oz spaghetti
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Toss halved cherry tomatoes with olive oil, dried oregano, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, until the tomatoes are softened and slightly caramelized.
2. While the tomatoes roast, cook the spaghetti according to package instructions.
3. In a large mixing bowl, combine ricotta cheese and Parmesan. When the pasta is done, toss it with the roasted tomatoes, allowing the pasta to absorb the tomato juices and the ricotta to melt into the sauce.
4. Season with red pepper flakes, salt, and pepper to taste.
5. Garnish with fresh basil leaves and serve immediately.

Roasted Tomato and Ricotta Spaghetti brings together the best of spring’s seasonal produce with the richness of creamy ricotta. The sweetness of roasted tomatoes creates a delightful contrast with the creamy, tangy ricotta, making each bite a perfect balance of flavors. This dish is ideal for a cozy dinner with family or friends, offering a comforting yet light option that celebrates the simplicity of fresh ingredients. It’s a must-try for anyone looking to enjoy spring’s bounty in a bowl of pasta.

Spring Vegetable Spaghetti with Garlic Herb Sauce

Spring Vegetable Spaghetti with Garlic Herb Sauce is a wholesome and vibrant dish bursting with the flavors of fresh spring vegetables. Featuring tender spaghetti tossed with sautéed zucchini, bell peppers, and fresh herbs, this dish is elevated by a simple garlic herb sauce made with olive oil, lemon, and a touch of parmesan. The crisp vegetables paired with the savory sauce make this an ideal meal for a light, nutritious spring dinner.

Ingredients:

• 12 oz spaghetti
• 1 zucchini, sliced
• 1 bell pepper, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh oregano, chopped
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Directions:

1. Cook the spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add the sliced zucchini, bell pepper, and cherry tomatoes to the skillet. Cook until vegetables are tender but still vibrant, about 5-7 minutes.
4. Stir in fresh thyme, oregano, lemon zest, and juice. Toss the cooked spaghetti with the vegetable mixture, adding reserved pasta water as needed to create a light sauce.
5. Stir in Parmesan cheese, season with salt and pepper, and garnish with fresh parsley if desired. Serve immediately.

This Spring Vegetable Spaghetti with Garlic Herb Sauce is a fresh, light, and flavorful dish that makes the most of spring’s bounty. The combination of crisp vegetables, fragrant herbs, and zesty lemon creates a dish that is both nourishing and satisfying. It’s the perfect way to celebrate the season and enjoy a nutritious pasta meal that’s bursting with vibrant flavors. Simple yet full of life, this dish is a great option for a quick weeknight dinner or a springtime lunch.

Minted Pea and Feta Spaghetti

Minted Pea and Feta Spaghetti is a fresh and creamy pasta dish that combines the sweetness of peas with the tanginess of feta cheese and the refreshing hint of mint. This dish is a celebration of spring with its vibrant green peas and mint leaves, perfectly complemented by the creamy feta and olive oil-based sauce. It’s a light yet flavorful option that’s quick and easy to prepare, making it an ideal choice for a spring meal.

Ingredients:

• 12 oz spaghetti
• 1 cup frozen peas, thawed
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons fresh mint, chopped
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper, to taste
• Lemon wedges, for serving (optional)

Directions:

1. Cook the spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the peas to the skillet and sauté for 3-4 minutes until they are tender and slightly caramelized.
4. Add the cooked spaghetti to the skillet, tossing the pasta with the peas. Stir in the crumbled feta, fresh mint, and Parmesan cheese, adding reserved pasta water as needed to create a creamy texture.
5. Season with salt and pepper to taste. Serve with a wedge of lemon for a burst of citrus, if desired.

Minted Pea and Feta Spaghetti offers a delightful mix of textures and flavors, from the creamy feta and fresh mint to the sweet, tender peas. The dish is not only a feast for the taste buds but also visually appealing with its vibrant green hues. It’s a wonderfully light and satisfying meal that’s quick to prepare, making it an excellent choice for a busy spring day. The addition of mint adds a refreshing twist, while the feta cheese brings a rich, tangy flavor that ties everything together beautifully.

Roasted Garlic and Spinach Spaghetti with Parmesan

Roasted Garlic and Spinach Spaghetti with Parmesan is a rich and savory dish that highlights the depth of roasted garlic and the earthy goodness of spinach. The roasted garlic adds a sweet, mellow flavor to the pasta, while the spinach provides a nutritious, green boost. Finished with a generous amount of Parmesan cheese, this dish is simple yet indulgent, perfect for a cozy spring evening.

Ingredients:

• 12 oz spaghetti
• 1 bulb garlic, peeled and cloves separated
• 1 tablespoon olive oil
• 4 cups fresh spinach, washed and drained
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)

Directions:

1. Preheat the oven to 400°F (200°C). Toss garlic cloves with olive oil and a pinch of salt, and roast for 25-30 minutes, or until soft and golden brown.
2. While the garlic is roasting, cook spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
3. In a large skillet, sauté the roasted garlic until it becomes fragrant and begins to break down. Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes.
4. Toss the cooked spaghetti with the roasted garlic and spinach mixture. Add Parmesan cheese and stir to combine, adding reserved pasta water as necessary to create a smooth sauce.
5. Season with salt and pepper, and garnish with fresh basil if desired.

Roasted Garlic and Spinach Spaghetti with Parmesan is a hearty yet light dish that beautifully balances the richness of roasted garlic and the freshness of spinach. The roasted garlic adds a mellow sweetness that elevates the entire dish, while the Parmesan cheese brings a savory finish. This pasta is perfect for anyone craving a comforting, spring-inspired meal that’s both nutritious and delicious. With minimal ingredients and quick preparation, it’s an ideal recipe for busy weeknights when you want a flavorful, satisfying meal.

Spring Garlic and Herb Spaghetti with Peas

Spring Garlic and Herb Spaghetti with Peas is a fresh, aromatic dish that highlights the flavors of garlic, peas, and mixed herbs. This recipe pairs perfectly cooked pasta with sautéed garlic and a vibrant mix of seasonal herbs like basil, parsley, and thyme, creating a fragrant, comforting dish. The peas add a sweet burst of freshness, making this meal both nourishing and flavorful—ideal for a light spring dinner or lunch.

Ingredients:

• 12 oz spaghetti
• 1 cup fresh peas (or frozen, thawed)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Lemon zest (optional)

Directions:

1. Cook the spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add peas to the skillet and sauté for an additional 3-4 minutes, allowing them to cook through and slightly caramelize.
4. Toss the drained spaghetti into the skillet, mixing well with the garlic and peas. Stir in fresh thyme, parsley, and basil, adding reserved pasta water if needed to create a light sauce.
5. Finish with grated Parmesan cheese, salt, and pepper to taste. Garnish with lemon zest for a burst of freshness, if desired.

Spring Garlic and Herb Spaghetti with Peas is a simple yet aromatic dish that truly celebrates the flavors of spring. The fresh peas and mixed herbs bring vibrancy and fragrance to the pasta, while the garlic provides a rich and savory base. It’s a wonderfully light meal, making it perfect for springtime when you want something quick but packed with fresh, seasonal ingredients. This dish is ideal for a weeknight dinner or a relaxed weekend lunch, offering a refreshing twist on classic pasta recipes.

Lemon Basil Spaghetti with Cherry Tomatoes

Lemon Basil Spaghetti with Cherry Tomatoes is a tangy and fragrant pasta dish perfect for spring. The sweet burst of cherry tomatoes paired with a fresh, zesty lemon and basil sauce creates a harmonious balance of flavors that are light yet satisfying. This dish brings the essence of spring to your plate, using minimal ingredients to produce a deliciously refreshing meal that’s perfect for any occasion.

Ingredients:

• 12 oz spaghetti
• 2 cups cherry tomatoes, halved
• 3 tablespoons olive oil
• Zest and juice of 1 lemon
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Directions:

1. Cook spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add halved cherry tomatoes and cook until softened, about 5-6 minutes.
3. Add the cooked spaghetti to the skillet and toss with the tomatoes. Stir in lemon zest, lemon juice, and fresh basil, adding reserved pasta water to help create a light sauce.
4. Sprinkle grated Parmesan cheese over the pasta and season with salt and pepper to taste.
5. Garnish with fresh basil leaves before serving.

Lemon Basil Spaghetti with Cherry Tomatoes is the ultimate spring pasta dish that highlights the natural sweetness of tomatoes and the bright, refreshing flavors of lemon and basil. The dish is simple yet packed with flavor, offering a perfect balance of zest, freshness, and a touch of creaminess from the Parmesan. It’s an easy-to-make meal that brings the vibrant essence of spring to your table, making it an ideal choice for a light lunch or dinner. The combination of tangy lemon, fresh herbs, and juicy tomatoes makes this pasta irresistible.

Spring Herb and Ricotta Spaghetti

Spring Herb and Ricotta Spaghetti is a rich and creamy dish that showcases the beauty of fresh spring herbs paired with light ricotta cheese. The creaminess of the ricotta melts beautifully into the pasta, while the fresh herbs like parsley, thyme, and mint bring a burst of color and flavor. This dish is not only comforting but also light, making it perfect for enjoying on a sunny spring day.

Ingredients:

• 12 oz spaghetti
• 1 cup ricotta cheese
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh mint, chopped
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Zest of 1 lemon

Directions:

1. Cook the spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. While the pasta cooks, combine ricotta cheese with olive oil, fresh parsley, thyme, mint, and lemon zest in a mixing bowl.
3. Toss the cooked pasta with the ricotta mixture, adding reserved pasta water as needed to create a creamy, smooth sauce.
4. Stir in grated Parmesan cheese and season with salt and pepper to taste.
5. Serve immediately, garnished with additional fresh herbs or a sprinkle of Parmesan.

Spring Herb and Ricotta Spaghetti is a light yet indulgent pasta dish that perfectly captures the essence of spring. The creamy ricotta and fresh herbs create a rich, flavorful sauce that coats the pasta beautifully, while the hint of lemon zest adds a refreshing touch. This dish is both satisfying and fresh, making it a perfect choice for any spring meal. Whether you’re hosting a dinner party or enjoying a simple meal at home, this pasta is sure to delight with its balance of creamy richness and bright herbal notes.

Asparagus and Lemon Spaghetti

Asparagus and Lemon Spaghetti is a fresh and vibrant dish that combines the earthy flavors of asparagus with the bright, zesty notes of lemon. This simple yet flavorful pasta showcases the best of spring’s vegetables and citrus, offering a light and satisfying meal that’s perfect for any occasion. With minimal ingredients and a quick preparation time, it’s a wonderful option for a healthy and refreshing spring dinner.

Ingredients:

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

Directions:

1. Cook the spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the asparagus and sauté until tender, about 5-6 minutes.
3. Add the cooked spaghetti to the skillet with the asparagus, tossing to combine. Stir in the lemon zest and juice, adding reserved pasta water as needed to help create a light sauce.
4. Finish with grated Parmesan cheese, and season with salt and pepper to taste.
5. Garnish with fresh parsley and serve immediately.

Asparagus and Lemon Spaghetti is the perfect celebration of spring’s fresh, light ingredients. The crisp asparagus paired with the bright, tangy lemon creates a refreshing and flavorful pasta that feels both nourishing and satisfying. This dish is a great way to enjoy the season’s bounty in a simple, yet delicious way, and it’s quick enough for a weeknight meal or an elegant weekend dinner. The combination of flavors is well-balanced, making this pasta an easy favorite for springtime.

Pesto and Pea Spaghetti

Pesto and Pea Spaghetti brings together the rich, herbal flavors of basil pesto with the sweetness of fresh peas for a vibrant, flavorful dish. The creamy pesto sauce coats the pasta beautifully, while the peas add a burst of color and a subtle sweetness that enhances the overall flavor profile. This dish is perfect for a springtime meal, offering a delicious combination of fresh ingredients that is both satisfying and refreshing.

Ingredients:

• 12 oz spaghetti
• 1 cup fresh peas (or frozen, thawed)
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts (optional)
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Directions:

1. Cook the spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. While the pasta is cooking, bring a small pot of water to a boil and blanch the peas for 2-3 minutes, until tender and bright green. Drain and set aside.
3. Toss the cooked spaghetti with the pesto, adding reserved pasta water as needed to create a smooth sauce.
4. Stir in the peas, Parmesan cheese, and pine nuts (if using). Season with salt and pepper to taste.
5. Garnish with fresh basil leaves and serve immediately.

Pesto and Pea Spaghetti is a delightful dish that showcases the beauty of fresh spring flavors. The creamy pesto paired with the sweet peas creates a perfect balance of richness and freshness. It’s a quick and easy meal that makes the most of simple, seasonal ingredients, and it’s sure to become a springtime favorite. Whether you’re making it for a family dinner or a casual gathering with friends, this pasta is a wonderful choice that offers both comfort and a burst of seasonal flavors.

Spaghetti with Roasted Carrots and Feta

Spaghetti with Roasted Carrots and Feta is a unique and flavorful pasta dish that combines the sweetness of roasted carrots with the salty creaminess of feta cheese. The carrots are roasted to bring out their natural sweetness, and then tossed with the spaghetti and crumbled feta, creating a savory, satisfying dish. This recipe brings together simple ingredients in a delightful way, perfect for a fresh, spring-inspired meal.

Ingredients:

• 12 oz spaghetti
• 4 large carrots, peeled and cut into thin sticks
• 3 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/2 cup crumbled feta cheese
• Salt and pepper, to taste
• Fresh thyme, for garnish (optional)

Directions:

1. Preheat the oven to 400°F (200°C). Toss the carrot sticks with olive oil, ground cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, until tender and lightly caramelized.
2. While the carrots are roasting, cook the spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
3. Toss the cooked spaghetti with the roasted carrots and crumbled feta, adding reserved pasta water as needed to create a light sauce.
4. Season with additional salt and pepper to taste, and garnish with fresh thyme if desired.

Spaghetti with Roasted Carrots and Feta is an unexpected but delicious combination that celebrates the natural sweetness of carrots and the creamy saltiness of feta. The roasted carrots add a deep, caramelized flavor that pairs wonderfully with the mild pasta and tangy feta. This dish is perfect for anyone looking for something different, yet simple, and it brings the essence of spring to the table with ease. Whether you’re cooking for yourself or sharing with loved ones, this pasta is sure to impress with its unique flavor profile and satisfying texture.

Spring Vegetable Spaghetti with Lemon-Garlic Sauce

Spring Vegetable Spaghetti with Lemon-Garlic Sauce is a delightful and wholesome dish that brings together the freshness of seasonal vegetables with the zesty tang of lemon and garlic. The dish features tender pasta coated in a vibrant sauce made from garlic, lemon, and olive oil, complemented by the crunch and sweetness of fresh spring vegetables like zucchini, bell peppers, and asparagus. This easy, light pasta is perfect for a quick, healthy dinner or a vibrant spring lunch.

Ingredients:

• 12 oz spaghetti
• 1 zucchini, thinly sliced
• 1 bell pepper, thinly sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Directions:

1. Cook spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add the sliced zucchini, bell pepper, and asparagus to the skillet. Sauté the vegetables for 5-7 minutes, until tender but still crisp.
4. Add the cooked spaghetti to the skillet with the vegetables. Toss everything together, stirring in the lemon zest, lemon juice, and reserved pasta water to create a light, flavorful sauce.
5. Season with salt and pepper to taste, and garnish with fresh parsley and Parmesan cheese if desired.

Spring Vegetable Spaghetti with Lemon-Garlic Sauce is a celebration of fresh vegetables and vibrant flavors. The combination of garlic, lemon, and olive oil creates a bright, aromatic sauce that perfectly complements the tender pasta and crisp vegetables. This dish is not only light and healthy but also packed with flavor, making it an ideal meal for a sunny spring day. It’s a fantastic choice for those looking for a quick, nourishing pasta that’s easy to prepare and full of seasonal goodness.

Spaghetti with Fresh Ricotta, Spinach, and Pine Nuts

Spaghetti with Fresh Ricotta, Spinach, and Pine Nuts is a creamy and satisfying dish that combines the richness of fresh ricotta cheese with the earthy flavor of spinach and the crunch of toasted pine nuts. The pasta is coated in a silky ricotta sauce that’s enhanced with a little garlic, olive oil, and fresh lemon juice, bringing a refreshing brightness to the creamy richness. It’s an easy-to-make spring dish that’s perfect for a cozy dinner or a special gathering.

Ingredients:

• 12 oz spaghetti
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1/2 cup fresh ricotta cheese
• 1/4 cup pine nuts, toasted
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh basil, for garnish

Directions:

1. Cook spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add spinach to the skillet and cook for 2-3 minutes until wilted.
4. Stir in ricotta cheese, lemon zest, and lemon juice, creating a creamy sauce. Add the cooked spaghetti to the skillet, tossing to coat the pasta in the ricotta sauce. Add reserved pasta water as needed to create a smooth consistency.
5. Stir in toasted pine nuts, and season with salt and pepper to taste.
6. Garnish with fresh basil before serving.

Spaghetti with Fresh Ricotta, Spinach, and Pine Nuts is a rich yet refreshing dish that offers a perfect balance of creamy and earthy flavors. The fresh ricotta creates a luscious sauce, while the spinach adds a vibrant green color and earthy taste. The toasted pine nuts lend a delightful crunch, making each bite interesting and satisfying. This dish is a fantastic way to enjoy the season’s fresh greens and cheeses, and it’s easy enough for a weeknight meal but elegant enough for a dinner party.

Spaghetti with Mint, Peas, and Prosciutto

Spaghetti with Mint, Peas, and Prosciutto is a spring-inspired pasta dish that combines the sweetness of peas with the savory richness of prosciutto and the refreshing coolness of mint. The prosciutto is lightly crisped and tossed with the pasta, peas, and mint, creating a perfect balance of salty, sweet, and fresh flavors. This dish is both flavorful and light, making it ideal for a spring dinner when you want something that feels special but isn’t too heavy.

Ingredients:

• 12 oz spaghetti
• 1 cup fresh peas (or frozen, thawed)
• 4 oz prosciutto, thinly sliced
• 2 tablespoons olive oil
• 1/4 cup fresh mint, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Lemon zest (optional)

Directions:

1. Cook spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add prosciutto slices and cook for 3-4 minutes, until they become crisp and slightly caramelized. Remove from the pan and set aside.
3. In the same skillet, add the peas and cook for 2-3 minutes until tender. Add the cooked pasta to the skillet, tossing everything together.
4. Stir in the chopped mint, grated Parmesan cheese, and reserved pasta water to create a light sauce.
5. Season with salt and pepper to taste, and garnish with lemon zest and additional mint leaves if desired.

Spaghetti with Mint, Peas, and Prosciutto is a delightful pasta dish that captures the flavors of spring in every bite. The peas and mint provide a burst of freshness, while the prosciutto adds a savory, crispy element that elevates the entire dish. The Parmesan cheese ties everything together with a touch of richness, and the optional lemon zest brings a hint of brightness to balance the flavors. It’s a perfect dish for those seeking something light, yet packed with bold and refreshing flavors, making it ideal for a spring dinner.

Spaghetti with Garlic Butter and Roasted Cherry Tomatoes

Spaghetti with Garlic Butter and Roasted Cherry Tomatoes is a simple yet flavorful dish that highlights the natural sweetness of roasted tomatoes paired with the richness of garlic butter. The tomatoes burst with flavor as they roast, releasing their juices into the pasta and creating a naturally flavorful sauce. The garlic butter adds a silky, savory touch to the dish, while fresh basil brings a fragrant, herby finish. This is a perfect choice for a spring meal that’s quick, comforting, and full of fresh, seasonal ingredients.

Ingredients:

• 12 oz spaghetti
• 1 pint cherry tomatoes, halved
• 4 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh basil leaves, chopped (for garnish)
• Grated Parmesan cheese (optional)

Directions:

1. Preheat the oven to 400°F (200°C). Spread halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
2. While the tomatoes are roasting, cook spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
3. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes, until fragrant. If using, add red pepper flakes for some heat.
4. Add the cooked spaghetti to the skillet and toss to coat in the garlic butter. Stir in the roasted tomatoes, along with any juices from the baking sheet.
5. Add reserved pasta water to achieve your desired sauce consistency. Season with salt and pepper to taste.
6. Garnish with fresh basil and Parmesan cheese before serving.

Spaghetti with Garlic Butter and Roasted Cherry Tomatoes is a wonderfully simple and satisfying dish that brings out the best in spring ingredients. The roasted cherry tomatoes add a burst of sweetness and depth, while the garlic butter provides a rich, comforting backdrop to the pasta. Fresh basil and Parmesan cheese add aromatic and savory elements that round out the dish perfectly. This recipe is a great way to enjoy the season’s fresh tomatoes, and its simplicity makes it an easy go-to when you’re craving a flavorful yet easy-to-make pasta.

Spaghetti with Artichokes, Capers, and Lemon

Spaghetti with Artichokes, Capers, and Lemon is a vibrant and tangy pasta dish that combines the mild, slightly nutty flavor of artichokes with the briny bite of capers. The addition of lemon zest and juice gives the dish a zesty freshness that perfectly complements the earthy artichokes. This dish is light yet satisfying, with bold Mediterranean flavors that make it an ideal spring recipe. It’s quick, easy, and perfect for a weeknight meal or a special spring dinner.

Ingredients:

• 12 oz spaghetti
• 1 jar (6 oz) marinated artichoke hearts, drained and chopped
• 2 tablespoons capers, rinsed and drained
• Zest and juice of 1 lemon
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Directions:

1. Cook spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes, until fragrant.
3. Add the artichoke hearts and capers to the skillet, cooking for 2-3 minutes, until heated through.
4. Toss the cooked spaghetti into the skillet with the artichokes and capers. Stir in the lemon zest and juice, along with reserved pasta water, to help create a light sauce.
5. Season with salt and pepper to taste. Garnish with fresh parsley and optional grated Parmesan before serving.

Spaghetti with Artichokes, Capers, and Lemon is a fresh and flavorful dish that offers a delightful combination of Mediterranean ingredients. The artichokes provide a soft, earthy base, while the capers add a sharp, briny kick that enhances the dish’s overall flavor. The lemon brings brightness and balance, making this pasta both refreshing and satisfying. It’s a perfect choice for a springtime dinner that celebrates the season’s flavors while being quick and easy to prepare.

Spaghetti with Pea Pesto and Ricotta

Spaghetti with Pea Pesto and Ricotta is a light and creamy pasta dish that combines a vibrant pea pesto with the smooth richness of ricotta cheese. The pea pesto, made with fresh peas, basil, garlic, lemon, and olive oil, is a refreshing take on traditional pesto. The ricotta adds a velvety texture to the dish, balancing the freshness of the peas. This pasta is perfect for a spring celebration or a weeknight dinner when you want something easy yet special.

Ingredients:

• 12 oz spaghetti
• 1 1/2 cups fresh peas (or frozen, thawed)
• 1/2 cup fresh basil leaves
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 cloves garlic
• Salt and pepper, to taste
• 1/2 cup fresh ricotta cheese
• Grated Parmesan cheese (optional)

Directions:

1. Cook spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a food processor, combine the peas, basil, olive oil, garlic, lemon zest, and lemon juice. Process until smooth, adding a little pasta water if needed to thin the pesto. Season with salt and pepper to taste.
3. Toss the cooked spaghetti with the pea pesto, ensuring the pasta is evenly coated. Stir in the fresh ricotta, creating a creamy texture.
4. Garnish with grated Parmesan cheese and extra basil if desired. Serve immediately.

Spaghetti with Pea Pesto and Ricotta is a creamy, refreshing dish that highlights the bright flavors of fresh peas and the richness of ricotta. The pea pesto offers a twist on the classic basil pesto, making it a unique and seasonally appropriate option. The ricotta adds a luxurious texture that contrasts beautifully with the fresh pesto, while the lemon provides a zesty finish. This dish is a wonderful way to enjoy springtime ingredients in a simple, yet flavorful, pasta meal.

Spring Spaghetti with Asparagus, Peas, and Parmesan

Spring Spaghetti with Asparagus, Peas, and Parmesan is a light, yet hearty pasta that celebrates the best of spring vegetables. Asparagus and peas bring vibrant green color and sweet, fresh flavors to the dish, while the richness of Parmesan cheese enhances the overall taste. With a simple garlic and olive oil sauce, this pasta is incredibly easy to make but full of seasonal goodness. It’s a perfect dish for a quick, weeknight dinner or for entertaining guests with its refreshing spring flavors.

Ingredients:

• 12 oz spaghetti
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh peas (or frozen, thawed)
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Directions:

1. Cook spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add asparagus and peas to the skillet and cook for 5-7 minutes, until the vegetables are tender.
4. Add the cooked spaghetti to the skillet with the vegetables and toss everything together. Add reserved pasta water to help create a light sauce.
5. Stir in grated Parmesan cheese, and season with salt and pepper to taste.
6. Garnish with fresh basil and serve immediately.

Spring Spaghetti with Asparagus, Peas, and Parmesan is a bright and fresh dish that truly captures the flavors of the season. The sweetness of peas and the slight crunch of asparagus perfectly complement the richness of Parmesan, while the garlic and olive oil sauce adds depth and simplicity. This dish is light enough for a spring lunch or dinner but still satisfying, making it an excellent choice for any occasion. The fresh, seasonal ingredients make it a great way to enjoy the best produce of the springtime.

Spaghetti with Lemon Basil Pesto and Roasted Vegetables

Spaghetti with Lemon Basil Pesto and Roasted Vegetables is a vibrant and flavorful dish that pairs the fresh, zesty flavors of lemon basil pesto with tender roasted vegetables. The pesto, made with fresh basil, garlic, lemon, and olive oil, adds brightness to the pasta, while roasted vegetables like bell peppers, zucchini, and eggplant bring savory depth and smokiness. This is an ideal dish for a spring dinner, offering a hearty and satisfying meal that feels light and refreshing.

Ingredients:

• 12 oz spaghetti
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 eggplant, chopped
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup fresh basil leaves
• Zest and juice of 1 lemon
• 2 cloves garlic
• 1/4 cup olive oil (for pesto)
• 1/4 cup grated Parmesan cheese

Directions:

1. Preheat the oven to 400°F (200°C). Toss the chopped zucchini, bell pepper, and eggplant with 3 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
2. While the vegetables are roasting, cook spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
3. In a food processor, combine fresh basil, garlic, lemon zest, lemon juice, olive oil, and Parmesan cheese. Blend until smooth, adding a little pasta water if needed to achieve desired consistency.
4. Toss the cooked spaghetti with the lemon basil pesto, ensuring it’s well coated.
5. Add the roasted vegetables to the pasta and toss everything together.
6. Garnish with extra basil or Parmesan cheese if desired and serve immediately.

Spaghetti with Lemon Basil Pesto and Roasted Vegetables is a flavorful, hearty dish that brings together the best of spring’s produce. The zesty lemon basil pesto brightens up the roasted vegetables, while the spaghetti ties everything together in a simple yet satisfying way. The roasted vegetables add savory depth and richness, while the pesto adds a refreshing and aromatic touch. This dish is perfect for a light, yet fulfilling, spring dinner or lunch, and it’s a great way to enjoy seasonal vegetables in a new, exciting way.

Spaghetti with Spring Onions, Mushrooms, and Goat Cheese

Spaghetti with Spring Onions, Mushrooms, and Goat Cheese is a savory and creamy pasta that combines the sweetness of spring onions with the earthiness of mushrooms. The creamy goat cheese adds a tangy richness, while the combination of olive oil, garlic, and fresh herbs brings the flavors together beautifully. This dish is a perfect springtime meal, offering a balance of lightness and comfort with its fresh ingredients and creamy texture.

Ingredients:

• 12 oz spaghetti
• 1 bunch spring onions, sliced
• 8 oz mushrooms, sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 4 oz goat cheese, crumbled
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Directions:

1. Cook spaghetti according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add spring onions and mushrooms to the skillet and cook for 5-7 minutes, until the mushrooms are tender and the onions are softened.
4. Toss the cooked spaghetti into the skillet with the onions and mushrooms, adding reserved pasta water as needed to create a light sauce.
5. Stir in the crumbled goat cheese, allowing it to melt into the pasta, creating a creamy texture.
6. Season with salt and pepper to taste, and garnish with fresh thyme or parsley before serving.

Spaghetti with Spring Onions, Mushrooms, and Goat Cheese is a rich yet light pasta dish that showcases the beauty of spring vegetables. The spring onions provide a gentle sweetness, while the mushrooms add an earthy depth. The goat cheese binds everything together, offering a creamy, tangy contrast to the other ingredients. This dish is perfect for a spring dinner when you want something comforting yet full of fresh, seasonal flavors. The balance of textures and flavors makes it a standout recipe for any occasion.

Note: More recipes are coming soon!