33+ Easy and Delicious Spring Vegetarian Pasta Recipes to Celebrate Fresh Flavors

As the flowers bloom and the weather warms, spring invites us to enjoy vibrant, fresh flavors in our cooking.

When it comes to light, wholesome meals that celebrate the season, vegetarian pasta dishes are a perfect choice.

These dishes are not only colorful and full of texture but also packed with seasonal vegetables, herbs, and the simple joy of fresh ingredients.

Whether you’re craving a light lemony pasta, a rich pesto, or a vegetable-packed dish, there’s no shortage of options to elevate your meals.

In this blog article, we’ve compiled 33+ spring vegetarian pasta recipes that capture the essence of the season.

Get ready to enjoy delicious, plant-based meals that are quick, easy, and absolutely satisfying!

33+ Easy and Delicious Spring Vegetarian Pasta Recipes to Celebrate Fresh Flavors

Spring is the time to embrace lighter, fresher meals, and these 33+ spring vegetarian pasta recipes offer a perfect way to do just that.

With seasonal vegetables like peas, asparagus, and zucchini taking center stage, each recipe showcases the bright, vibrant flavors that make spring meals so special.

Whether you’re looking for something hearty and comforting or light and refreshing, there’s a vegetarian pasta dish for every palate and occasion.

These recipes are a wonderful way to nourish your body while savoring the best ingredients the season has to offer.

So grab your favorite pasta shape, gather fresh ingredients, and let these spring-inspired dishes brighten your table!

Lemon Asparagus Pasta with Peas

This vibrant and fresh lemon asparagus pasta with peas combines the flavors of spring with zesty lemon, tender asparagus, and sweet peas. The simplicity of the ingredients allows each element to shine, making it a perfect dish for a light, satisfying meal. The lemony sauce adds a refreshing zing, while the peas provide a natural sweetness that complements the crisp asparagus.

Ingredients:

• 12 oz pasta (spaghetti or penne)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add the asparagus pieces and cook for 5-7 minutes until tender. Add the peas and cook for an additional 2 minutes.
4. Stir in the lemon zest and juice, followed by the cooked pasta. If the pasta seems dry, add a little reserved pasta water to create a silky sauce.
5. Season with salt and pepper to taste, and toss in Parmesan cheese if using.
6. Serve garnished with fresh basil leaves.

This lemon asparagus pasta with peas is a light yet fulfilling dish that’s perfect for spring. The combination of fresh, seasonal vegetables and the zing of lemon creates a refreshing and flavorful pasta. It’s a perfect choice for those looking for a quick, vegetarian option that doesn’t compromise on taste or nutrients. The peas add a pop of color and sweetness, making it a visual and culinary delight. Ideal for any occasion, this pasta brings the essence of spring to your dinner table.

Spring Vegetable Pesto Pasta

This spring vegetable pesto pasta brings together the best of the season’s vegetables, coated in a vibrant homemade pesto sauce. It’s a celebration of fresh ingredients like zucchini, cherry tomatoes, and spinach, all complemented by the rich, aromatic flavor of basil pesto. The pesto adds a nutty, garlicky kick that binds the vegetables together perfectly, creating a mouthwatering dish that’s both wholesome and satisfying.

Ingredients:

• 12 oz pasta (fusilli or farfalle works well)
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 2 cups spinach
• 1/4 cup pine nuts (or walnuts)
• 1/2 cup fresh basil leaves
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, make the pesto by blending basil, garlic, pine nuts, Parmesan, and olive oil in a food processor until smooth. Add salt and pepper to taste.
3. In a separate pan, heat a small amount of olive oil over medium heat. Sauté the zucchini and cherry tomatoes for 5-7 minutes until softened.
4. Stir in the spinach and cook for another 2 minutes until wilted.
5. Add the cooked pasta to the vegetables and toss to combine. Pour in the pesto sauce and toss again, adding reserved pasta water if needed to help coat the pasta evenly.
6. Serve with extra Parmesan cheese and basil leaves on top.

Spring vegetable pesto pasta is the ideal dish to enjoy the bounty of fresh, seasonal vegetables. The homemade pesto brings a burst of flavor, while the sautéed zucchini, tomatoes, and spinach add texture and nutritional value. This recipe is a great way to incorporate more greens into your diet without sacrificing flavor. Whether you serve it for a family dinner or a casual gathering, it’s sure to impress with its bright, herby flavors that perfectly capture the spirit of spring.

Roasted Garlic and Tomato Spinach Pasta

Roasted garlic and tomato spinach pasta is a comforting yet light vegetarian dish that showcases the classic combination of roasted garlic, sweet tomatoes, and fresh spinach. The rich, aromatic roasted garlic creates a savory base for the pasta, while the tomatoes add a burst of juiciness, and the spinach offers a healthy, earthy flavor. It’s a crowd-pleasing dish that’s quick to make yet feels indulgent.

Ingredients:

• 12 oz pasta (penne or rigatoni)
• 1 pint cherry tomatoes, halved
• 1 tbsp olive oil
• 1 bulb garlic, separated into cloves and peeled
• 3 cups fresh spinach
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme or oregano for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss garlic cloves and halved tomatoes with olive oil, salt, and pepper. Roast for 15-20 minutes until garlic is soft and tomatoes are blistered.
2. Cook the pasta according to package directions, then drain, reserving 1/2 cup of pasta water.
3. In a large pan, sauté the roasted garlic (mash it with a spoon) along with the tomatoes and their juices for a few minutes over medium heat.
4. Add the spinach to the pan and cook until wilted, about 2-3 minutes.
5. Add the cooked pasta to the pan, tossing everything together. If needed, add the reserved pasta water to help create a cohesive sauce.
6. Sprinkle with Parmesan cheese and fresh herbs before serving.

Roasted garlic and tomato spinach pasta is a deliciously satisfying dish that’s full of flavor without being overwhelming. The slow-roasted garlic adds depth and richness, while the tomatoes bring sweetness and acidity, perfectly balanced by the fresh spinach. This is a fantastic recipe for anyone looking for a quick, healthy, and delicious spring-inspired pasta. It’s simple yet packed with robust flavors, making it a versatile choice for any occasion. Whether you’re enjoying it on a busy weeknight or serving it at a dinner party, this dish is sure to be a hit.

Creamy Spinach and Artichoke Pasta

This creamy spinach and artichoke pasta is a luscious, comforting dish that combines the richness of a creamy sauce with the freshness of spring greens. The spinach and artichokes add layers of texture, while the creamy sauce creates a velvety coating that makes every bite indulgent. A perfect blend of flavors, this dish is both satisfying and light, ideal for spring meals when you want a comforting yet not-too-heavy option.

Ingredients:

• 12 oz pasta (fettuccine or linguine)
• 2 cups fresh spinach
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup cream cheese
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package directions. Drain and reserve 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add the chopped artichokes and spinach to the pan and sauté until the spinach wilts, about 3-4 minutes.
4. Lower the heat and stir in the cream cheese, allowing it to melt and combine with the vegetables. Gradually add milk, stirring until the sauce becomes creamy.
5. Add the cooked pasta to the pan and toss to coat, adding reserved pasta water as needed to achieve a creamy consistency.
6. Stir in Parmesan cheese and season with salt and pepper to taste.
7. Serve garnished with fresh parsley.

Creamy spinach and artichoke pasta is a decadent yet fresh take on classic comfort food. The creaminess of the sauce complements the hearty vegetables, creating a dish that feels indulgent without being overwhelming. Perfect for a cozy dinner or a spring gathering, this recipe brings the flavors of the season together in a satisfying, creamy package. The combination of spinach and artichokes offers both flavor and texture, making every bite a treat. Whether you’re entertaining guests or enjoying a quiet meal at home, this dish is a winner.

Spring Pea and Mint Pasta

Spring pea and mint pasta is a refreshing, light dish that’s perfect for the warmer weather. The sweetness of the peas combined with the cool, fragrant mint creates a delightful harmony of flavors. Tossed in olive oil and Parmesan, this simple yet elegant dish makes a perfect side or main for spring meals. It’s easy to prepare, vibrant, and full of the essence of the season.

Ingredients:

• 12 oz pasta (farfalle or penne)
• 1 cup fresh peas (or frozen, thawed)
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh mint for garnish

Instructions:

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. In a pan, heat olive oil over medium heat and sauté the peas for 2-3 minutes, just until they begin to soften.
3. Add the cooked pasta to the pan with the peas and toss to combine. Add the reserved pasta water to help coat the pasta.
4. Stir in lemon zest and juice, followed by chopped mint and grated Parmesan cheese. Toss everything together and season with salt and pepper to taste.
5. Serve garnished with fresh mint leaves.

Spring pea and mint pasta is a bright, flavorful dish that embodies the lightness and freshness of spring. The sweetness of peas combined with the refreshing mint creates a perfect balance of flavors that is both comforting and invigorating. This dish is not only quick and simple to make but also a fantastic way to showcase the season’s fresh ingredients. Whether enjoyed as a light meal on its own or paired with a protein, this pasta offers a taste of spring in every bite.

Roasted Spring Vegetable and Goat Cheese Pasta

Roasted spring vegetable and goat cheese pasta brings together the earthy flavors of seasonal vegetables with the tangy richness of goat cheese. The roasted vegetables add a caramelized sweetness that perfectly complements the creamy goat cheese, while the pasta acts as a perfect base for this deliciously layered dish. It’s a fulfilling and colorful recipe, making it an excellent choice for any spring dinner.

Ingredients:

• 12 oz pasta (rigatoni or farfalle)
• 1 cup baby carrots, sliced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1/2 red onion, sliced
• 2 tbsp olive oil
• 4 oz goat cheese, crumbled
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste
• Parmesan cheese for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots, zucchini, bell pepper, and onion in olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until vegetables are tender and caramelized.
2. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
3. In a large pan, combine the roasted vegetables with the cooked pasta. Add a little reserved pasta water to help bind the ingredients together.
4. Stir in the crumbled goat cheese, allowing it to melt slightly into the pasta.
5. Garnish with fresh basil and Parmesan cheese before serving.

Roasted spring vegetable and goat cheese pasta is a hearty yet light dish that celebrates the flavors of the season. The roasted vegetables provide depth and sweetness, while the tangy goat cheese adds creaminess and richness. This pasta dish is perfect for those who enjoy the balance of savory and slightly sweet flavors, all while highlighting the fresh produce of spring. It’s a versatile recipe, great for both casual weeknight dinners and more formal occasions. The combination of textures and flavors ensures that each bite is satisfying, making it a must-try this season.

Garlic Butter Mushroom and Spinach Pasta

Garlic butter mushroom and spinach pasta is a comforting dish that combines earthy mushrooms, wilted spinach, and a rich garlic butter sauce. This simple yet indulgent dish highlights the natural flavors of mushrooms and greens, while the garlic butter sauce creates a savory and aromatic base for the pasta. It’s a perfect vegetarian meal for any occasion, offering a balance of richness and freshness in every bite.

Ingredients:

• 12 oz pasta (spaghetti or linguine)
• 2 cups mushrooms, sliced (button or cremini)
• 2 cups fresh spinach
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for about 1-2 minutes until fragrant.
3. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become golden brown.
4. Stir in the spinach and cook until wilted, about 2 minutes.
5. Add the cooked pasta to the skillet, tossing to combine with the garlic butter sauce. If needed, add a little reserved pasta water to help coat the pasta.
6. Stir in Parmesan cheese, and season with salt and pepper to taste.
7. Serve garnished with fresh parsley.

Garlic butter mushroom and spinach pasta is a rich yet balanced dish that feels like a treat without being overly heavy. The garlic butter sauce provides a fragrant and savory backdrop for the earthy mushrooms and tender spinach. It’s a perfect spring meal that highlights the best of fresh, seasonal produce while offering a comforting, satisfying experience. The addition of Parmesan cheese elevates the dish, adding depth and creaminess. Whether served as a main course or a side, this pasta is sure to delight anyone who enjoys the flavors of spring.

Roasted Beet and Goat Cheese Pasta

Roasted beet and goat cheese pasta is a visually stunning and flavor-packed dish that showcases the earthy sweetness of roasted beets, paired with the creamy tang of goat cheese. This vibrant dish is light yet hearty, with the addition of fresh herbs and a citrus dressing that brightens up the rich flavors of the beets and cheese. It’s perfect for those who want to add a pop of color and flavor to their pasta meals.

Ingredients:

• 12 oz pasta (penne or fusilli)
• 2 medium beets, peeled and diced
• 2 tbsp olive oil
• 1/4 cup goat cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
2. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
3. In a large bowl, combine the roasted beets with the cooked pasta. Add the lemon juice and toss to combine.
4. Stir in crumbled goat cheese and fresh parsley. If the pasta seems dry, add a little reserved pasta water to bring everything together.
5. Sprinkle with Parmesan cheese and season with additional salt and pepper.
6. Serve warm, garnished with extra parsley.

Roasted beet and goat cheese pasta is a beautiful and flavorful dish that highlights the earthy, natural sweetness of beets, balanced by the creamy richness of goat cheese. The lemony citrus dressing brightens up the overall flavor, making it perfect for spring. The vibrant colors and fresh herbs make this pasta not only delicious but visually appealing, making it an excellent choice for dinner parties or special occasions. Whether you’re a beet lover or new to the vegetable, this pasta dish will surely impress with its bold and fresh flavors.

Spring Vegetable and Ricotta Pasta

Spring vegetable and ricotta pasta is a light yet satisfying dish that combines fresh, seasonal vegetables like zucchini, peas, and asparagus with creamy ricotta cheese. The ricotta acts as a luscious, creamy base for the vegetables, while fresh herbs and a touch of lemon add brightness and balance. This dish is perfect for spring, offering a delightful combination of textures and flavors that feel refreshing and nourishing.

Ingredients:

• 12 oz pasta (orzo or farfalle)
• 1 cup peas (fresh or frozen)
• 1 zucchini, diced
• 1 cup asparagus, chopped into 1-inch pieces
• 1/2 cup ricotta cheese
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the zucchini and asparagus, cooking for 5-7 minutes until they are tender but still vibrant.
3. Stir in the peas and cook for an additional 2 minutes. Season with salt and pepper.
4. Add the cooked pasta to the pan with the vegetables, tossing to combine. Add the ricotta cheese and lemon zest, stirring until the cheese melts into a creamy sauce. If necessary, add reserved pasta water to achieve the desired consistency.
5. Drizzle with lemon juice and garnish with fresh basil before serving.

Spring vegetable and ricotta pasta is a delicious, wholesome dish that brings the best of the season’s vegetables together in a creamy, comforting way. The ricotta cheese adds richness and creaminess without being too heavy, while the fresh veggies provide natural sweetness and crunch. The bright lemon flavor ties everything together, making it a perfect dish for spring meals. Whether served for a family dinner or a light lunch, this pasta is a refreshing and satisfying choice that highlights the season’s bounty in a simple yet flavorful way.

Lemon Asparagus and Parmesan Pasta

Lemon asparagus and Parmesan pasta is a fresh and light spring dish that celebrates the season’s vibrant asparagus and citrusy lemon flavors. The simplicity of the ingredients allows each flavor to shine, with the sharpness of lemon balancing the richness of Parmesan cheese. Perfect for a quick weekday dinner or a special meal, this pasta is both refreshing and indulgent, offering a delicate combination of textures and bright flavors.

Ingredients:

• 12 oz pasta (spaghetti or angel hair)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 1/2 cup Parmesan cheese, grated
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the asparagus and garlic, sautéing for 3-4 minutes until the asparagus is tender but still crisp.
3. Add the cooked pasta to the skillet and toss with the asparagus. Add reserved pasta water as needed to help coat the pasta.
4. Stir in lemon zest and juice, and Parmesan cheese. Toss everything together until well combined and the cheese melts into a creamy sauce.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Lemon asparagus and Parmesan pasta is a light yet satisfying dish that combines the crisp freshness of asparagus with the creamy, savory depth of Parmesan. The lemon adds a zesty brightness that enhances the flavors of the vegetables, making this pasta the perfect choice for a springtime meal. This dish is easy to prepare, yet full of flavor, making it an excellent addition to your spring recipe rotation. Whether served as a main course or a side, it’s sure to be a hit at the table.

Pea Pesto Pasta with Ricotta

Pea pesto pasta with ricotta is a vibrant, flavorful dish that combines the natural sweetness of peas with a creamy, herbaceous pesto sauce. The addition of ricotta cheese gives the dish a luscious creaminess, balancing the bold flavors of the pesto. This simple yet elegant pasta makes a delightful meal for any occasion, perfect for showcasing the fresh produce of spring in a way that is both indulgent and fresh.

Ingredients:

• 12 oz pasta (fusilli or farfalle)
• 1 1/2 cups fresh peas (or frozen, thawed)
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tbsp Parmesan cheese, grated
• 2 tbsp olive oil
• 1/2 cup ricotta cheese
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. In a food processor, combine the peas, basil, pine nuts, Parmesan cheese, and olive oil. Pulse until smooth, adding a bit of pasta water if needed to achieve a creamy pesto consistency.
3. Toss the cooked pasta with the pea pesto, adding more pasta water as needed to coat the pasta.
4. Stir in ricotta cheese, mixing until it becomes creamy and coats the pasta.
5. Season with salt and pepper to taste and serve immediately.

Pea pesto pasta with ricotta is a delightful, light, and flavorful dish that perfectly captures the essence of spring. The fresh peas create a naturally sweet pesto that pairs beautifully with the creamy ricotta, making for a harmonious blend of textures and tastes. This dish is quick to make, yet feels elegant and satisfying. It’s a wonderful way to enjoy the abundance of spring vegetables, and the creamy ricotta elevates the pesto to a whole new level of indulgence. Perfect for a spring dinner, this pasta is sure to impress with its vibrant flavors and fresh ingredients.

Spring Herb and Lemon Pasta

Spring herb and lemon pasta is a light, fragrant dish that celebrates the fresh herbs of the season. With a bright lemon sauce, this pasta is bursting with aromatic flavors from basil, parsley, and thyme. The combination of fresh herbs and lemon creates a zesty, refreshing dish that’s perfect for warmer weather. Simple, quick, and packed with flavor, it’s an ideal meal for those seeking a fresh, herbaceous dish with minimal effort.

Ingredients:

• 12 oz pasta (linguine or spaghetti)
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• Zest and juice of 1 lemon
• 1/4 cup olive oil
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. In a large bowl, whisk together olive oil, lemon zest, and lemon juice.
3. Add the fresh herbs and toss to combine.
4. Add the cooked pasta to the bowl and toss to coat, adding reserved pasta water to achieve a silky sauce.
5. Stir in Parmesan cheese and season with salt and pepper to taste.
6. Serve immediately, garnished with additional herbs and cheese if desired.

Spring herb and lemon pasta is the epitome of fresh and vibrant spring flavors. The zesty lemon perfectly complements the aromatic herbs, creating a dish that feels both light and satisfying. This pasta is a fantastic way to embrace the season’s herbs and enjoy a simple yet flavorful meal. It’s quick to prepare, making it an ideal weeknight dinner or a special springtime treat. The burst of freshness from the herbs and lemon makes every bite feel like a celebration of the season.

Asparagus and Lemon Ricotta Pasta

Asparagus and lemon ricotta pasta is a simple yet elegant dish that brings together fresh asparagus, creamy ricotta, and zesty lemon for a delightful spring meal. The ricotta sauce provides a velvety texture that complements the tender asparagus, while the lemon adds a refreshing brightness. This pasta is light, creamy, and full of flavor, making it a perfect dish for springtime when fresh asparagus is in season.

Ingredients:

• 12 oz pasta (penne or fettuccine)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup ricotta cheese
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the asparagus and cook for 3-4 minutes until tender but still crisp.
3. In a bowl, mix together ricotta cheese, lemon zest, and lemon juice. Add a little pasta water to thin the sauce if needed.
4. Add the cooked pasta to the skillet with the asparagus and toss to combine.
5. Stir in the ricotta sauce and Parmesan cheese, mixing until well-coated. Add more pasta water if necessary to create a creamy consistency.
6. Season with salt and pepper to taste, and serve garnished with fresh herbs.

Asparagus and lemon ricotta pasta is a flavorful and comforting dish that embodies the fresh, bright flavors of spring. The creamy ricotta pairs beautifully with the tender asparagus and zesty lemon, creating a harmonious blend of flavors. This dish is easy to make, yet feels sophisticated and indulgent. It’s the perfect way to enjoy seasonal vegetables while keeping things light and fresh for a springtime meal. Whether for a family dinner or a spring gathering, this pasta is sure to impress.

Zucchini and Cherry Tomato Pasta with Basil Pesto

Zucchini and cherry tomato pasta with basil pesto is a fresh and vibrant spring dish that brings together the flavors of tender zucchini, sweet cherry tomatoes, and fragrant basil pesto. The zucchini provides a light crunch while the cherry tomatoes burst with juicy sweetness. Tossed in a vibrant basil pesto sauce, this pasta is a perfect celebration of the season’s produce, making it an easy and flavorful dish for springtime.

Ingredients:

• 12 oz pasta (spaghetti or rotini)
• 2 medium zucchinis, sliced into half-moons
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil pesto
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh Parmesan cheese for garnish

Instructions:

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add the zucchini and cook for 3-4 minutes until slightly tender but still crisp.
3. Add the cherry tomatoes to the skillet and cook for another 2 minutes until the tomatoes begin to soften.
4. Add the cooked pasta to the skillet with the zucchini and tomatoes. Toss to combine.
5. Stir in the basil pesto and reserved pasta water, mixing until the pasta is well-coated.
6. Season with salt and pepper to taste and serve with fresh Parmesan cheese.

Zucchini and cherry tomato pasta with basil pesto is a wonderfully fresh and flavorful dish that highlights the best of spring’s produce. The zucchini provides a light, crunchy texture while the tomatoes add bursts of sweetness. Combined with the rich, herbaceous pesto, this dish offers a perfect balance of flavors that are both satisfying and refreshing. Whether you’re serving it as a light dinner or as part of a larger spring meal, this pasta is a vibrant, crowd-pleasing dish that is both simple and delicious.

Fresh Tomato and Spinach Pasta with Feta

Fresh tomato and spinach pasta with feta is a flavorful and easy dish that combines the juiciness of ripe tomatoes, the earthiness of spinach, and the creamy tang of feta cheese. The fresh ingredients create a light yet satisfying meal that is full of flavor. This dish is perfect for a quick weeknight dinner or a leisurely spring lunch, and it highlights the beauty of fresh vegetables paired with creamy feta.

Ingredients:

• 12 oz pasta (rigatoni or farfalle)
• 2 cups fresh spinach, chopped
• 2 cups cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the cherry tomatoes and cook for 3-4 minutes until softened and juicy.
4. Stir in the chopped spinach and cook until wilted, about 2 minutes.
5. Add the cooked pasta to the skillet and toss to combine with the tomatoes and spinach.
6. Stir in the crumbled feta cheese and reserved pasta water, mixing until the cheese melts slightly and creates a creamy sauce.
7. Season with salt and pepper to taste, and serve garnished with fresh basil or parsley.

Fresh tomato and spinach pasta with feta is a bright and flavorful dish that perfectly captures the essence of spring. The sweetness of the tomatoes, the richness of the feta, and the earthiness of the spinach create a well-balanced meal that is both refreshing and satisfying. The creamy feta cheese brings everything together in a comforting way, making this pasta a delightful choice for any spring meal. Quick to prepare and bursting with fresh ingredients, this dish is a great option for busy days when you want something both easy and delicious.

Spring Vegetable Pasta with Lemon and Garlic

Spring vegetable pasta with lemon and garlic is a light, healthy dish that celebrates the best of spring’s fresh produce. This dish combines a variety of seasonal vegetables, like peas, carrots, and zucchini, with a bright and aromatic lemon-garlic sauce. It’s a quick and satisfying meal that feels refreshing yet comforting, perfect for those looking for a simple yet flavorful spring pasta dish.

Ingredients:

• 12 oz pasta (farfalle or fusilli)
• 1 cup peas (fresh or frozen)
• 2 medium carrots, peeled and sliced
• 1 zucchini, sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley or basil for garnish
• Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the carrots and zucchini to the skillet and cook for 4-5 minutes, until tender.
4. Add the peas and cook for an additional 2 minutes, allowing the vegetables to soften.
5. Add the cooked pasta to the skillet with the vegetables. Toss everything together, adding pasta water as needed to help coat the pasta.
6. Stir in lemon zest and juice, season with salt and pepper, and toss to combine.
7. Garnish with fresh herbs and Parmesan cheese, if desired, and serve immediately.

Spring vegetable pasta with lemon and garlic is a bright, refreshing dish that highlights the delicate flavors of seasonal vegetables. The garlic adds depth while the lemon brings a burst of freshness to the dish. It’s a perfect meal for enjoying the bounty of spring in a light yet flavorful way. This easy-to-make pasta is perfect for a quick dinner, yet impressive enough for a special meal, making it a great choice for any springtime occasion.

Broccoli and Ricotta Stuffed Shells

Broccoli and ricotta stuffed shells are a hearty, comforting pasta dish that combines the creaminess of ricotta cheese with the fresh, green goodness of broccoli. Stuffed into large pasta shells, these ingredients create a satisfying meal that’s both filling and packed with nutrients. The addition of marinara sauce and a sprinkle of mozzarella makes this dish even more irresistible. This pasta bake is perfect for a cozy dinner with the family or a spring gathering.

Ingredients:

• 12 oz jumbo pasta shells
• 2 cups fresh broccoli florets, steamed and chopped
• 1 1/2 cups ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 1/2 cups marinara sauce
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to package directions. Drain and set aside.
3. In a large bowl, combine the ricotta cheese, chopped broccoli, Parmesan cheese, and half of the shredded mozzarella. Season with salt and pepper to taste.
4. Stuff each pasta shell with the ricotta and broccoli mixture, placing them in a baking dish.
5. Pour marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
6. Cover the dish with foil and bake for 20-25 minutes, until heated through and the cheese is melted.
7. Remove the foil and bake for an additional 5 minutes to brown the cheese.
8. Garnish with fresh basil before serving.

Broccoli and ricotta stuffed shells offer a hearty, comforting meal perfect for spring dinners. The creamy ricotta cheese pairs wonderfully with the tender broccoli, making for a filling yet light dish. The marinara sauce and melted mozzarella add layers of flavor, making each bite rich and satisfying. This dish is not only delicious but also a great way to incorporate more vegetables into your meal. It’s an excellent choice for a family dinner or a special gathering, offering both flavor and nourishment.

Mint and Pea Pasta with Goat Cheese

Mint and pea pasta with goat cheese is a vibrant and refreshing spring dish that combines sweet peas with the cool, herbal flavor of mint. The creamy goat cheese adds richness and a tangy contrast to the sweet peas. This pasta is light yet indulgent, and the bright mint adds a unique twist that is perfect for the season. It’s an easy-to-make, flavorful dish that brings the best of spring’s fresh ingredients to the table.

Ingredients:

• 12 oz pasta (penne or spaghetti)
• 2 cups fresh peas (or frozen, thawed)
• 1/4 cup fresh mint leaves, chopped
• 3 oz goat cheese, crumbled
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the peas to the skillet and cook for 2-3 minutes, until tender.
4. Add the cooked pasta to the skillet and toss to combine.
5. Stir in the lemon zest, lemon juice, chopped mint, and crumbled goat cheese. Toss everything together, adding reserved pasta water to achieve a creamy consistency.
6. Season with salt and pepper to taste, and garnish with fresh basil before serving.

Mint and pea pasta with goat cheese is a light, fresh, and flavorful dish that perfectly captures the essence of spring. The peas provide natural sweetness, while the mint adds a refreshing touch, and the goat cheese lends a creamy, tangy richness. The combination of these ingredients creates a well-balanced dish that is satisfying without being heavy. This pasta is perfect for a spring lunch or dinner, offering a delightful mix of flavors that are both simple and sophisticated.

Roasted Asparagus and Garlic Parmesan Pasta

Roasted asparagus and garlic Parmesan pasta is a flavorful and aromatic dish that brings together the earthy taste of roasted asparagus with the richness of garlic and Parmesan. The tender asparagus, roasted to perfection, adds a caramelized sweetness, while the garlic infuses the pasta with a savory depth of flavor. Finished with Parmesan cheese, this simple yet satisfying pasta is a great choice for a light and refreshing spring meal.

Ingredients:

• 12 oz pasta (spaghetti or linguine)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh lemon zest for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Spread it out in a single layer on a baking sheet and roast for 10-12 minutes, or until tender and slightly caramelized.
3. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
4. In a large skillet, heat the remaining olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
5. Add the cooked pasta and roasted asparagus to the skillet, tossing everything together. If the pasta seems dry, add some reserved pasta water to achieve a creamy consistency.
6. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
7. Garnish with lemon zest and serve immediately.

Roasted asparagus and garlic Parmesan pasta is a flavorful, simple dish that highlights the natural sweetness of roasted asparagus. The garlic and Parmesan add depth and richness, creating a perfect balance of savory and fresh flavors. This pasta is ideal for a light spring meal and can be served as a main or a side dish. It’s easy to make, satisfying, and bursting with seasonal flavors, making it a perfect choice for any occasion.

Spring Pesto Pasta with Peas and Arugula

Spring pesto pasta with peas and arugula is a vibrant dish full of fresh, peppery greens and the classic herbaceous flavors of basil pesto. The sweetness of peas and the bitterness of arugula add a wonderful contrast, creating a perfectly balanced pasta. Tossed in a homemade or store-bought pesto sauce, this dish is a refreshing and nutritious option for a spring meal, bursting with the bright flavors of the season.

Ingredients:

• 12 oz pasta (rotini or fusilli)
• 1 cup fresh peas (or frozen, thawed)
• 2 cups fresh arugula
• 1/2 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• Salt and pepper to taste
• Grated Parmesan for garnish

Instructions:

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the peas and cook for 2-3 minutes, just until tender.
3. In a large bowl, toss the cooked pasta, peas, and arugula together. Add the pesto and toss to coat, adding pasta water as needed to create a creamy consistency.
4. Season with salt and pepper to taste.
5. Serve garnished with freshly grated Parmesan cheese.

Spring pesto pasta with peas and arugula is a light, fresh, and flavorful dish that is perfect for spring. The bright pesto, sweet peas, and peppery arugula complement each other beautifully, offering a burst of flavors with each bite. It’s a quick and easy meal that is as delicious as it is nutritious. Whether you make the pesto yourself or buy it, this pasta is a wonderful way to enjoy the seasonal ingredients of spring in a simple, yet delightful dish.

Lemon and Broccoli Rabe Pasta

Lemon and broccoli rabe pasta is a zesty, refreshing dish that combines the slightly bitter flavor of broccoli rabe with the bright tang of lemon. The addition of garlic and red pepper flakes adds warmth and depth, while the lemon brings a refreshing burst of acidity. This pasta is light yet full of flavor, making it an excellent choice for a healthy and satisfying spring meal.

Ingredients:

• 12 oz pasta (orecchiette or spaghetti)
• 1 bunch broccoli rabe, trimmed and chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the broccoli rabe to the skillet and cook for 4-5 minutes, until wilted and tender.
4. Add the cooked pasta to the skillet and toss to combine with the broccoli rabe.
5. Stir in lemon zest and juice, red pepper flakes (if using), and reserved pasta water to create a creamy, flavorful sauce.
6. Season with salt and pepper to taste, and serve garnished with grated Parmesan cheese.

Lemon and broccoli rabe pasta is a bright and flavorful dish that brings together the natural bitterness of broccoli rabe with the refreshing zing of lemon. The garlic and red pepper flakes add depth and warmth, making this dish a perfect balance of fresh, savory, and tangy flavors. It’s an easy-to-make, healthy option for a spring dinner that highlights the season’s vegetables in a simple, delicious way. Whether enjoyed as a light main course or a side dish, this pasta is sure to become a spring favorite.

Note: More recipes are coming soon!