Spring means more than warmer days and blooming flowers—it also means fresher, lighter meals that feel just as sunny.
When the produce gets crisp and colorful, pasta becomes the perfect canvas for all that seasonal flavor.
Think tender greens, zesty citrus, and vegetables that practically cook themselves. These recipes are quick, joyful, and full of the kind of flavor that makes spring taste like a new beginning.
1. Lemon Ricotta Pasta With Asparagus
Zesty lemon wakes up the creamy ricotta, while just-blanched asparagus adds crunch and brightness. The sauce clings to every strand, giving the whole dish a fresh, garden-picked vibe.
Toss everything with warm pasta and a splash of pasta water. A few grinds of black pepper and it’s ready.
2. Spring Pea And Mint Pesto Pasta
Sweet peas blended with mint, olive oil, and Parmesan turn into a vibrant green sauce that screams spring. It’s creamy without cream, light but totally satisfying.
Serve it over your favorite short pasta and top with a few extra peas for texture. A little lemon zest brings it all together.
3. Pasta Primavera
This rainbow classic gets a seasonal refresh with tender carrots, baby zucchini, and snap peas. Everything is sautéed lightly so it stays crisp and colorful.
Tossed with olive oil, garlic, and a sprinkle of grated cheese, it’s easy comfort without the weight. Perfect for a breezy evening meal.
4. Spinach And Artichoke Pasta Bake
Inspired by the party dip, this baked pasta is creamy, cheesy, and packed with green goodness. Spinach wilts into the sauce, and the artichokes bring a tangy bite.
A golden breadcrumb topping seals the deal. It’s warm enough for cooler nights but still fresh enough for the season.
5. Lemony Orzo With Roasted Vegetables
Tiny orzo pasta gets tossed with roasted bell peppers, squash, and red onion, all tied together with lemon juice and herbs. It’s like a warm salad and a pasta dish in one.
The orzo holds just enough sauce to stay juicy. Serve it warm or chilled—it works both ways.
6. Creamy Goat Cheese Pasta With Arugula
Tangy goat cheese melts into a quick sauce that clings to hot noodles. Peppery arugula softens just enough in the heat, keeping its bite.
No heavy cream needed—just pasta water and a good stir. It’s fast, flavorful, and perfect for a weeknight.
7. Herbed Pasta Salad With Feta And Cucumbers
Chopped dill, parsley, and mint make this salad taste like a green breeze. Tossed with crumbled feta and crisp cucumber, it’s cool and crunchy in every bite.
Add a lemony vinaigrette and chill before serving. It’s a perfect make-ahead for sunny days.
8. Tagliatelle With Mushrooms And Spring Onions
Earthy mushrooms and soft, sweet spring onions turn this dish into a forest-inspired treat. Tagliatelle ribbons soak up a buttery white wine sauce with ease.
Top with fresh herbs and a little shaved Parmesan. It’s cozy but still light enough for open windows.
9. Caprese Pasta With Cherry Tomatoes And Basil
Juicy tomatoes burst with sweetness as they warm, mixing with torn basil and silky mozzarella pearls. It’s pasta salad, but still saucy and rich.
Best served just warm, not piping hot. A splash of balsamic glaze finishes it off beautifully.
10. Garlic Butter Shrimp Pasta With Zoodles
Tender shrimp sizzled in garlic butter meet zucchini noodles for a lighter twist on scampi. The zucchini stays firm and fresh, adding crunch and color.
Lemon juice keeps the richness in check. It’s spring on a plate—with plenty of flavor but none of the heaviness.
11. Pasta With Roasted Carrots And Carrot Top Pesto
Roasted carrots turn sweet and slightly charred, pairing perfectly with a pesto made from their leafy tops. The sauce is nutty, herby, and a little wild.
Tossed with pasta and maybe a crumble of goat cheese, it’s bright and unexpectedly delicious.
12. Lemon-Parmesan Angel Hair With Snap Peas
Angel hair pasta cooks fast and loves a light lemon-Parmesan sauce. Snap peas sliced thin bring a juicy crunch and vibrant green pop.
A bit of crushed red pepper adds warmth. It’s quick enough for lunch and pretty enough for guests.
13. Bucatini With Roasted Radishes And Greens
Roasting radishes mellows their bite and turns them silky. Their greens sauté down into something garlicky and bold.
The bucatini’s hollow shape catches all the pan juices. It’s earthy, peppery, and surprisingly rich.
14. Chilled Pesto Tortellini Salad
Cheese-filled tortellini tossed with pesto, cherry tomatoes, and olives turns into an instant picnic classic. The flavors soak in better when served cold.
Make it ahead and let it chill in the fridge. It only gets better over time.
15. Pasta With Sautéed Leeks And Peas
Soft, sweet leeks melt into olive oil, coating the noodles in silky richness. Fresh peas add just the right pop of sweetness.
Grate in lemon zest and finish with herbs. It’s simple, green, and pure spring flavor.
16. Farfalle With Zucchini, Corn, And Fresh Thyme
Zucchini and sweet corn sauté quickly and bring sunshine to every forkful. Farfalle catches the tiny bits of garlic, oil, and thyme in its bowtie folds.
Add a bit of crumbled feta if you like it creamy. It’s as easy as it is cheerful.