Ah springtime! It makes you want to cook lighter, brighter, greener.
All the best flavors start popping up in gardens and markets: crisp peas, tender herbs, and tomatoes that actually taste like tomatoes. Tossed with pasta, those fresh ingredients turn into dishes that feel alive.
These recipes take the colors and crunch of the season and swirl them through noodles, ribbons, and shells.
1. Lemon Asparagus Pasta
Bright and zesty, this dish brings together tender asparagus spears and a splash of fresh lemon. The pasta soaks up olive oil, garlic, and a squeeze of citrus for a clean, lively bite.
Topped with cracked pepper and shaved Parmesan, it’s as simple as it is refreshing. Pure spring sunshine on a plate.
2. Pea And Mint Tagliatelle
Sweet green peas and fragrant mint make this silky tagliatelle feel like a picnic in a bowl. The sauce clings gently to wide noodles, with a little cream and lemon to round it out.
Every bite is soft, cool, and herbaceous. A delicate dish that feels both fancy and familiar.
3. Spinach And Ricotta Stuffed Shells
Jumbo pasta shells are filled with creamy ricotta and fresh spinach, baked until golden under a soft layer of tomato sauce. The filling melts slightly into the shell’s folds, creating little pockets of comfort.
There’s something nostalgic about this one—like a hug from the oven. Earthy greens balance the cheesy richness beautifully.
4. Cherry Tomato Burrata Pasta
Burst cherry tomatoes, warm and blistered, meet gooey burrata and al dente pasta for a mix of tangy and creamy. The tomatoes practically pop with flavor after a quick roast.
Fresh basil adds a peppery lift. It’s the kind of dish that makes you want to eat outside.
5. Garden Herb Pesto Linguine
This pesto skips the usual basil overload and blends parsley, chives, dill, and a little mint. The result is green, grassy, and totally addictive.
Tossed with linguine and a handful of toasted nuts, it’s bright without being overpowering. It tastes like a walk through a backyard garden.
6. Zucchini Ribbon Pasta With Lemon Oil
Thin strips of zucchini curl and twist like green ribbons through strands of spaghetti. A drizzle of lemon-infused oil makes the whole thing taste impossibly fresh.
With a touch of Parmesan and black pepper, the flavors stay clean and bright. It’s light, twirly, and perfect for warm days.
7. Spring Veggie Orzo
Tiny orzo pasta swims with peas, asparagus tips, and baby carrots cut into coins. A little butter and broth bring it all together in a creamy, risotto-like texture.
Soft but textured, it’s a gentle way to use up whatever’s coming out of the garden. Comfort food with a green soul.
8. Artichoke And Arugula Penne
Marinated artichoke hearts bring a briny tang, while peppery arugula wilts just enough to stay punchy. Tossed with penne and a bit of garlic oil, it’s got flavor without heaviness.
Bright, bold, and full of bite, this dish knows how to wake up your taste buds. It’s casual, but full of flair.
9. Broccolini And Garlic Butter Pasta
Broccolini, just tender and still bright, plays beautifully with golden garlic butter and a sprinkle of chili flakes. The noodles wrap around the florets, catching bits of toasted garlic along the way.
Simple never tasted so alive. It’s a five-ingredient wonder that hits all the right notes.
10. Mushroom And Thyme Farfalle
Spring mushrooms—crimini, oyster, or whatever looks good—get browned in olive oil with fresh thyme. Tossed with farfalle, the flavors turn earthy and deep but not heavy.
Each bowtie traps the savory mushrooms like a little gift. It’s foresty, rustic, and just right for cool spring nights.
11. Carrot Ribbon Pasta With Honey Vinaigrette
Long curls of shaved carrot nestle into spaghetti tossed with a gentle honey-mustard dressing. Toasted sunflower seeds add crunch, and a pinch of dill brings the garden straight to the bowl.
This one’s sweet, tangy, and full of surprises. It turns carrots into something truly special.
12. Green Goddess Pasta Salad
Pasta shells soak up a creamy green dressing made from avocado, herbs, and a splash of lemon. Snap peas, cucumber, and scallions add cool crunch.
Chilled and zesty, it feels more like a spa day than a side dish. Perfect picnic food that’s secretly full of goodness.
13. Roasted Radish And Goat Cheese Pasta
Radishes roast into tender, peppery gems, mellowed and sweetened by the heat. Creamy goat cheese melts slightly into the hot pasta, creating a silky, tangy coating.
This combo is unexpected but deeply satisfying. It’s what happens when farmers market meets comfort food.
14. Pasta Primavera
This classic is all about whatever’s fresh: zucchini, peppers, peas, asparagus—all tossed in olive oil with garlic and a sprinkle of Parmesan. The veggies stay crisp-tender, full of color and snap.
It’s like a celebration of spring in one big bowl. No two versions are exactly the same.
15. Snap Pea And Basil Spaghetti
Fresh snap peas bring crunch and a hint of sweetness, while torn basil leaves layer on fragrance. A quick sauté in garlic oil is all they need.
With spaghetti as the base, this dish is crisp, clean, and surprisingly bold. The flavor is green in the best way.
16. Spring Onion And Cream Pasta
Softly sautéed spring onions melt into a light cream sauce, bringing sweetness and depth without being too rich. Tagliatelle or fettuccine carries the silky sauce perfectly.
Fresh herbs round it out, keeping things bright. It’s rich without being heavy, like velvet you can eat.
17. Beet And Feta Penne
Roasted beets stain the penne a vivid pink, while crumbles of feta cut through with salty tang. A little lemon zest brings it all into balance.
Visually striking and full of earthy sweetness, it’s a dish that surprises in the best way. A total color-and-flavor bomb.
18. Rainbow Chard And Walnut Spaghetti
Sautéed rainbow chard wilts into glossy greens, its bright stems adding pops of color and crunch. Toasted walnuts bring warmth and a deep, nutty bite.
Twirled through spaghetti with garlic and lemon, it’s hearty without needing meat. A perfect use for that big bunch of chard in your fridge.
19. Fresh Herb Butter Noodles
Warm noodles get tossed with soft butter, minced herbs like parsley and tarragon, and a sprinkle of lemon zest. The flavor is light, grassy, and quietly elegant.
This one’s as easy as it is beautiful. It’s comfort food with a garden twist.
20. Leek And Lemon Angel Hair
Sautéed leeks melt into tender sweetness, mixing with thin strands of angel hair pasta and a burst of lemon. The balance of creamy and citrusy keeps things bright.
Delicate, fast, and fragrant, it feels fancy without trying hard. Like spring dinner in under 20 minutes.