Spring is finally here, and that means one thing in my kitchen, lighter, brighter, and fresher meals that don’t keep you chained to the stove all evening.
Pasta is honestly the MVP of weeknight cooking. It’s fast, versatile, and endlessly customizable depending on what’s looking good at the farmers market or what’s left in your fridge.
This roundup of 20 spring pasta recipes covers everything from creamy, indulgent bowls to fresh, veggie-packed plates that practically taste like sunshine.
Each recipe is approachable enough for beginners but satisfying enough to impress a dinner guest.
I’ve broken every single one down into clear, step-by-step instructions so you never have to second-guess yourself in the kitchen.
Let’s get into it.
1. Pasta Primavera
Pasta Primavera is the ultimate spring pasta. Loaded with seasonal vegetables and tossed in a light olive oil or parmesan sauce, it’s vibrant, colorful, and on the table in under 30 minutes.
Ingredients
- 12 oz fettuccine or penne pasta
- 1 cup broccoli florets
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 medium yellow bell pepper, sliced
- 1 cup asparagus, cut into 1-inch pieces
- 4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- ½ cup freshly grated parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Red pepper flakes (optional)
Kitchen Equipment
Step-by-Step Instructions
Step 1: Cook the pasta. Bring a large pot of water to a rolling boil. Add a generous pinch of salt — the water should taste like the sea.
Drop in your pasta and cook according to the package directions until al dente, usually 8–10 minutes.
Before draining, scoop out about ½ cup of the starchy pasta water and set it aside. Drain the pasta and set it aside.
Step 2: Sauté the vegetables. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
Once the oil shimmers, add the broccoli, asparagus, and zucchini. Cook, stirring occasionally, for about 3–4 minutes until they start to soften but still have a little bite.
Step 3: Add garlic and tomatoes. Push the vegetables to the side of the pan and add the minced garlic to the center.
Let it cook for 30 seconds, stirring constantly so it doesn’t burn. Then add the cherry tomatoes and bell pepper.
Stir everything together and cook for another 2 minutes until the tomatoes soften slightly.
Step 4: Combine. Add the drained pasta directly to the skillet. Pour in a splash of the reserved pasta water, start with ¼ cup, and toss everything together.
The starchy water helps create a light sauce that coats the pasta beautifully.
Step 5: Finish and serve. Remove from heat. Sprinkle in the parmesan cheese and toss again. Season with salt, black pepper, and red pepper flakes if using. Top with fresh basil and serve immediately.
Tips
- Don’t overcook the vegetables, you want them bright and slightly crisp, not mushy.
- Use whatever seasonal vegetables you have on hand. Snap peas, spinach, and carrots all work wonderfully here.
- A squeeze of fresh lemon juice at the end brightens everything up.
2. Lemon Garlic Pasta
This Lemon Garlic Pasta is one of those recipes that looks fancy but takes less than 20 minutes to pull together.
The combination of bright lemon and savory garlic in a silky sauce is absolutely addictive.
Ingredients
- 12 oz spaghetti
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- Zest and juice of 1 large lemon
- ½ cup freshly grated parmesan
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
- ½ teaspoon red pepper flakes
Kitchen Equipment
- Large pot
- Medium skillet
- Colander
- Zester or microplane
- Tongs
Step-by-Step Instructions
Step 1: Boil the pasta. Fill your large pot with water, salt it generously, and bring it to a boil.
Cook the spaghetti until al dente per the package directions. Reserve 1 cup of pasta water before draining.
Step 2: Make the sauce. In a medium skillet over medium heat, melt the butter with the olive oil.
When the butter is foamy, add the minced garlic and red pepper flakes. Stir constantly and cook for 1–2 minutes. Watch closely — garlic burns fast and bitter garlic ruins the whole dish.
Step 3: Add lemon. Remove the pan from the heat briefly and stir in the lemon zest and lemon juice. It’ll sizzle a little, which is completely normal. Stir together.
Step 4: Toss the pasta. Add the drained spaghetti to the skillet. Pour in ¼ cup of pasta water and toss vigorously using tongs.
Keep tossing and adding small splashes of pasta water until the sauce is glossy and coats every strand.
Step 5: Finish. Toss in the parmesan cheese and parsley. Season with salt and pepper. Serve hot.
Tips
- Use fresh lemon juice here — bottled lemon juice simply doesn’t have the same bright flavor.
- Toss the pasta quickly and aggressively to emulsify the sauce properly.
See Also: Spring Dinner Recipes
3. Lemon Butter Shrimp Pasta
This Lemon Butter Shrimp Pasta is pure weeknight luxury. Plump, juicy shrimp in a lemon butter sauce over perfectly cooked pasta, it feels like something from a restaurant but comes together in about 25 minutes.
Ingredients
- 12 oz linguine
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- ½ cup dry white wine or chicken broth
- Juice and zest of 1 lemon
- ¼ teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Kitchen Equipment
- Large pot
- Large skillet
- Colander
- Tongs
Step-by-Step Instructions
Step 1: Cook the linguine. Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve ½ cup pasta water before draining.
Step 2: Pat shrimp dry. This is important, dry shrimp sear instead of steam. Pat them with a paper towel, then season with salt and pepper on both sides.
Step 3: Cook the shrimp. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer.
Cook 1–2 minutes per side until they turn pink and curl into a C shape. Don’t overcook them or they’ll turn rubbery. Remove shrimp from the pan and set aside on a plate.
Step 4: Make the sauce. Reduce the heat to medium. Melt 2 tablespoons of butter in the same pan. Add garlic and red pepper flakes. Cook for 1 minute, stirring constantly.
Pour in the white wine (or broth) and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
Step 5: Finish the sauce. Add the remaining 2 tablespoons of butter, lemon juice, and lemon zest. Stir until the butter melts and the sauce is cohesive.
Step 6: Bring it together. Add the drained linguine to the pan and toss to coat. Add a splash of pasta water if needed to loosen the sauce.
Return the shrimp to the pan. Toss everything together, sprinkle with parsley, and serve immediately.
Tips
- Frozen shrimp works great here — just thaw it completely and pat it dry before cooking.
- Don’t skip the wine — it adds a beautiful depth to the sauce.
4. Creamy Lemon Chicken Pasta
Creamy Lemon Chicken Pasta strikes the perfect balance between rich and bright. The cream sauce gets a major lift from fresh lemon, making it feel indulgent without being heavy.
Ingredients
- 12 oz penne or rigatoni pasta
- 2 medium boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- Zest and juice of 1 lemon
- ½ cup grated parmesan
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Kitchen Equipment
- Large pot
- Large skillet
- Meat thermometer
- Colander
Step-by-Step Instructions
Step 1: Cook the pasta. Boil pasta in salted water until al dente. Reserve ½ cup pasta water. Drain and set aside.
Step 2: Season and cook the chicken. Pat the chicken breasts dry. Season both sides generously with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F on a meat thermometer).
Remove from the pan and let it rest for 5 minutes, then slice into strips or bite-sized pieces.
Step 3: Make the sauce. In the same skillet over medium heat, add garlic and cook for 30 seconds. Pour in the chicken broth and let it reduce for 1 minute, scraping up any brown bits.
Add the heavy cream, lemon zest, and lemon juice. Let the sauce simmer gently for 3–4 minutes, stirring occasionally, until it thickens slightly.
Step 4: Add parmesan. Stir in the grated parmesan cheese until it melts into the sauce. Taste and adjust seasoning.
Step 5: Combine. Add the cooked pasta to the sauce and toss to coat. Add a splash of pasta water if the sauce is too thick. Top with the sliced chicken and fresh parsley. Serve right away.
Tips
- Let the chicken rest before slicing so the juices don’t run out all over the cutting board.
- For extra lemon flavor, stir in a little extra zest at the end.
See Also: Creamy Lemon Chicken Skillet
5. Spring Pea and Asparagus Pasta
This Spring Pea and Asparagus Pasta celebrates the best vegetables of the season. Sweet peas and tender asparagus come together in a light, buttery sauce that tastes like spring in a bowl.
Ingredients
- 12 oz farfalle (bow-tie pasta)
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 1 cup fresh or frozen peas
- 3 tablespoons butter
- 3 cloves garlic, minced
- ½ cup parmesan, grated
- Zest and juice of ½ lemon
- Salt and pepper to taste
- Fresh mint or basil for garnish
- Pecorino Romano (optional, for serving)
Kitchen Equipment
- Large pot
- Large skillet
- Colander
Step-by-Step Instructions
Step 1: Cook pasta. Boil well-salted water and cook farfalle until al dente. About 2 minutes before the pasta is done, toss the asparagus directly into the boiling pasta water.
This blanches it quickly and saves you from dirtying another pot. If using fresh peas, add them in the last 1 minute. Drain everything together, reserving ½ cup pasta water.
Step 2: Make the butter sauce. In a large skillet over medium heat, melt the butter. Add garlic and cook for 1 minute until fragrant.
Step 3: Combine. Add the drained pasta, asparagus, and peas to the skillet. Toss everything to coat in the garlic butter. Splash in some pasta water to loosen if needed.
Step 4: Finish. Remove from heat. Add lemon zest, lemon juice, and parmesan. Toss well. Season with salt and pepper. Top with fresh mint or basil before serving.
Tips
- Blanching the asparagus in the pasta water is the easiest hack — fewer dishes, better flavor.
- Fresh peas are absolutely worth seeking out in spring if you can find them.
6. Asparagus Mushroom Pasta
Asparagus Mushroom Pasta is earthy, savory, and deeply satisfying. Meaty mushrooms and crisp-tender asparagus are the perfect partners in this simple pasta dish.
Ingredients
- 12 oz spaghetti or linguine
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons butter
- ½ cup dry white wine or vegetable broth
- ½ cup parmesan, grated
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Red pepper flakes
Kitchen Equipment
- Large pot
- Large skillet
- Colander
- Wooden spoon
Step-by-Step Instructions
Step 1: Cook pasta. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water before draining.
Step 2: Cook the mushrooms. Heat olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer — don’t overcrowd the pan.
Let them cook undisturbed for 3–4 minutes until they’re golden brown on one side, then stir and cook another 2 minutes. Season with salt and pepper.
Step 3: Add asparagus. Add the asparagus pieces to the skillet. Cook, stirring occasionally, for 3–4 minutes until bright green and just tender.
Step 4: Add garlic and deglaze. Push the veggies to the side and add the butter and garlic to the center. Cook 30 seconds.
Pour in the white wine or broth and let it simmer for 1–2 minutes, scraping up the tasty browned bits from the pan.
Step 5: Combine. Add the cooked pasta and a splash of pasta water. Toss everything together. Add thyme, red pepper flakes, and parmesan. Taste and adjust seasoning. Serve immediately.
Tips
- Don’t crowd the mushrooms or they’ll steam instead of brown. Cook them in batches if needed.
- Shiitake or oyster mushrooms add a more intense flavor if you want to upgrade this dish.
See Also: Spring Vegetable Soup Recipe
7. Spinach and Ricotta Pasta
Spinach and Ricotta Pasta is creamy, dreamy, and ready in 20 minutes. The ricotta creates a luscious, velvety sauce without any heavy cream, it’s lighter than you’d think.
Ingredients
- 12 oz rigatoni or penne
- 3 cups fresh baby spinach
- 1 cup whole milk ricotta
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- ¼ cup pasta water
- ½ cup parmesan, grated
- Pinch of nutmeg
- Salt and pepper to taste
- Lemon zest (optional)
Kitchen Equipment
- Large pot
- Large skillet or saucepan
- Colander
Step-by-Step Instructions
Step 1: Cook pasta. Boil salted water and cook rigatoni until al dente. Reserve 1 cup pasta water before draining, you’ll likely need it.
Step 2: Wilt the spinach. In a large skillet over medium heat, heat olive oil. Add the minced garlic and cook for 30 seconds.
Add the spinach and toss with tongs. It’ll look like a lot at first but will wilt down to almost nothing in 2–3 minutes. Season lightly with salt and a tiny pinch of nutmeg.
Step 3: Make the ricotta sauce. Reduce heat to low. Spoon the ricotta directly into the skillet with the spinach.
Pour in ¼ cup of the warm pasta water. Stir everything together until it becomes a smooth, creamy sauce. Add more pasta water, a splash at a time, until you reach your desired consistency.
Step 4: Add pasta. Add the drained pasta to the sauce. Toss to combine. Stir in the parmesan cheese.
Step 5: Taste and serve. Season with salt, pepper, and a little lemon zest if you’d like a hint of brightness. Serve right away while it’s warm and creamy.
Tips
- Use good-quality whole milk ricotta, the flavor is noticeably richer than part-skim.
- This sauce thickens as it sits, so serve it immediately.
8. Pesto Pasta
Pesto Pasta is the simplest pasta on this list and arguably the most satisfying. A few high-quality ingredients and ten minutes is all you need.
Ingredients
- 12 oz trofie, fusilli, or spaghetti
- ½ cup store-bought or homemade basil pesto
- ½ cup parmesan, grated
- ¼ cup pine nuts, toasted
- Cherry tomatoes, halved (optional)
- Extra olive oil for finishing
- Salt and pepper to taste
Kitchen Equipment
- Large pot
- Colander
- Large mixing bowl or skillet
Step-by-Step Instructions
Step 1: Cook pasta. Cook your pasta in well-salted boiling water until al dente. Reserve ½ cup pasta water before draining.
Step 2: Toast pine nuts. While the pasta cooks, add pine nuts to a dry skillet over medium-low heat.
Shake the pan frequently and cook for 2–3 minutes until golden. Watch closely, they go from golden to burnt very fast. Remove from heat and set aside.
Step 3: Toss with pesto. In a large mixing bowl, add the pesto. Spoon in 2 tablespoons of warm pasta water and stir to loosen the pesto slightly.
Add the hot drained pasta and toss to coat, adding more pasta water as needed until the pesto clings to every piece of pasta.
Step 4: Serve. Plate the pasta and top with parmesan, toasted pine nuts, and cherry tomatoes if using. Drizzle with a little extra olive oil and add a crack of black pepper. Serve immediately.
Tips
- Never cook pesto over high heat or it’ll lose its vibrant green color. Always add it off the heat or over low heat.
- Homemade pesto is worth the 5 extra minutes if you have fresh basil on hand.
See Also: Green Goddess Pasta Recipe
9. Creamy Garlic Chicken Pasta
This dish is everything comfort food should be, rich, garlicky, and totally satisfying. It’s one of those recipes that the whole family will ask for on repeat.
Ingredients
- 12 oz fettuccine
- 2 boneless, skinless chicken breasts
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup heavy cream
- ¾ cup parmesan, grated
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper
- Fresh parsley, chopped
Kitchen Equipment
- Large pot
- Large skillet
- Meat thermometer
- Colander
- Tongs
Step-by-Step Instructions
Step 1: Cook pasta. Boil well-salted water, cook fettuccine to al dente. Reserve ½ cup pasta water. Drain and set aside.
Step 2: Cook the chicken. Season chicken breasts with garlic powder, salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through to 165°F internally. Remove from pan, rest 5 minutes, then slice or cube.
Step 3: Build the sauce. Lower the heat to medium. Melt butter in the same skillet. Add garlic and cook 1 minute.
Pour in heavy cream and bring to a gentle simmer. Cook 3–4 minutes until slightly thickened, stirring frequently.
Step 4: Add parmesan. Remove from heat and stir in the parmesan until melted and smooth.
Step 5: Toss and serve. Add cooked fettuccine to the sauce. Toss to coat, adding a splash of pasta water if needed. Top with sliced chicken and fresh parsley. Serve hot.
Tips
- Thinning the chicken breasts by slicing them horizontally ensures they cook faster and more evenly.
See Also: Garlic Butter Chicken Thighs
10. Garlic Butter Shrimp Pasta
Garlic Butter Shrimp Pasta is a 20-minute miracle of a meal. Buttery, garlicky shrimp tossed with pasta is one of the most crowd-pleasing combinations in existence.
Ingredients
- 12 oz angel hair pasta
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- ¼ cup dry white wine or broth
- Juice of ½ lemon
- ¼ teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Kitchen Equipment
- Large pot
- Large skillet
- Colander
- Tongs
Step-by-Step Instructions
Step 1: Cook pasta. Cook angel hair in well-salted boiling water, it only takes 2–3 minutes, so stay close. Reserve ½ cup pasta water before draining.
Step 2: Prep shrimp. Pat shrimp dry. Season with salt, pepper, and red pepper flakes.
Step 3: Cook shrimp. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer. Cook 1–2 minutes per side until pink. Remove shrimp and set aside.
Step 4: Make garlic butter sauce. In the same pan, melt remaining 2 tablespoons butter over medium heat.
Add garlic and cook 30 seconds. Pour in white wine and let it bubble and reduce for 1 minute. Stir in lemon juice.
Step 5: Combine. Add the drained angel hair to the pan. Toss to coat. Return shrimp to the pan. Toss again, add parsley, and serve immediately.
Tips
- Angel hair cooks very fast — the moment it’s done, drain it right away.
- Serve this one immediately, as the delicate pasta absorbs sauce quickly.
11. Tomato Basil Pasta
Tomato Basil Pasta is a timeless classic. Fresh, ripe tomatoes and fragrant basil create a sauce that is clean, bright, and utterly delicious.
Ingredients
- 12 oz spaghetti or linguine
- 4 large ripe tomatoes, diced (or 1 can crushed tomatoes)
- 4 cloves garlic, minced
- ¼ cup olive oil
- Large handful fresh basil leaves
- ½ cup parmesan, grated
- 1 teaspoon sugar (optional, to balance acidity)
- Salt, pepper, and red pepper flakes
Kitchen Equipment
- Large pot
- Large skillet
- Colander
- Wooden spoon
Step-by-Step Instructions
Step 1: Cook pasta. Cook spaghetti in generously salted water until al dente. Reserve ½ cup pasta water.
Step 2: Make the sauce. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant but not brown.
Add the diced tomatoes (with all their juices). Stir and season with salt, pepper, and red pepper flakes. Add a pinch of sugar if your tomatoes are quite acidic.
Step 3: Simmer. Let the sauce simmer over medium-low heat for 10–12 minutes, stirring occasionally, until it thickens and the tomatoes break down into a cohesive sauce.
Step 4: Tear in basil. Remove the pan from heat. Tear the basil leaves by hand and stir them into the hot sauce. Tearing instead of chopping keeps the basil from turning black quickly.
Step 5: Toss and serve. Add the drained pasta to the sauce. Toss, adding pasta water as needed. Serve with parmesan on top.
Tips
- In peak summer/spring, fresh tomatoes are vastly superior. Off-season, canned crushed tomatoes give great results.
- Adding a piece of parmesan rind while the sauce simmers adds incredible depth of flavor.
12. Zucchini Noodles with Pesto
Zucchini Noodles with Pesto is a light and fresh option that comes together in literally 10 minutes.
Crisp zucchini ribbons tossed in vibrant basil pesto, it’s the kind of dish that makes you feel good from the inside out.
Ingredients
- 4 medium zucchini
- â…“ cup basil pesto
- ½ cup cherry tomatoes, halved
- ¼ cup parmesan, shaved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pine nuts for topping (optional)
Kitchen Equipment
- Spiralizer or julienne peeler
- Large skillet or bowl
- Colander
Step-by-Step Instructions
Step 1: Spiralize the zucchini. Use a spiralizer to create long noodle-like strands from each zucchini, or use a julienne peeler to make ribbon-like strips.
If you don’t have either tool, you can use a regular vegetable peeler to make wide, flat ribbons instead.
Step 2: Salt and rest. Place the zucchini noodles in a colander and sprinkle lightly with salt. Let them sit for 5–10 minutes.
This draws out excess moisture and prevents a watery dish. Pat them gently dry with paper towels.
Step 3: Warm (optional). If you prefer warm noodles, heat olive oil in a large skillet over medium-high heat.
Add the zucchini noodles and toss for just 1–2 minutes. You want them slightly softened but still with texture. If you prefer raw/cold, skip this step.
Step 4: Toss with pesto. Place the noodles in a large bowl (or the skillet if you cooked them). Add the pesto and toss to coat thoroughly. Add cherry tomatoes and toss again.
Step 5: Serve. Plate the noodles and top with shaved parmesan and pine nuts. Season with a little extra pepper and serve immediately.
Tips
- Don’t overcook the zucchini noodles, they soften very fast and turn mushy.
- This dish is best eaten immediately since zucchini continues to release water as it sits.
See Also: Spring Pea Risotto Recipe
13. Lemon Ricotta Pasta
Lemon Ricotta Pasta is silky, bright, and impossibly easy. Creamy ricotta and zippy lemon create a sauce that feels indulgent but is actually incredibly light.
Ingredients
- 12 oz linguine or spaghetti
- 1 cup whole milk ricotta
- Zest and juice of 1 large lemon
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- ½ cup parmesan
- Salt and pepper
- Fresh basil or parsley
- Red pepper flakes
Kitchen Equipment
- Large pot
- Large skillet
- Colander
- Mixing bowl
Step-by-Step Instructions
Step 1: Cook pasta. Cook linguine in heavily salted water until just al dente. Reserve a full cup of pasta water — you’ll need a good amount of it for this sauce.
Step 2: Make the ricotta base. While the pasta cooks, stir together the ricotta, lemon zest, lemon juice, and parmesan in a large bowl. Add a pinch of salt and red pepper flakes. Stir until smooth.
Step 3: Warm garlic. Heat olive oil in a small pan over medium heat. Add garlic and cook 1 minute until softened and fragrant. Pour this garlic oil into the ricotta mixture and stir to combine.
Step 4: Combine. Drain the pasta and immediately add it to the bowl with the ricotta mixture.
Pour in ¼ cup of hot pasta water and toss vigorously. The hot pasta and pasta water will melt the ricotta into a silky sauce. Add more pasta water as needed until every strand is coated.
Step 5: Serve. Top with fresh herbs and extra parmesan. Serve right away.
Tips
- Adding the hot pasta water in increments gives you control over the sauce consistency.
- This dish doesn’t reheat well, so plan to eat it fresh.
14. Chicken and Asparagus Pasta
Chicken and Asparagus Pasta is a perfectly balanced spring pasta, protein, vegetables, and carbs all in one satisfying bowl. It’s a proper dinner that comes together in 30 minutes.
Ingredients
- 12 oz penne
- 2 boneless chicken breasts, cut into bite-sized pieces
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- ¼ cup chicken broth
- ½ cup parmesan
- Juice and zest of ½ lemon
- 1 teaspoon Italian seasoning
- Salt and pepper
- Red pepper flakes
Kitchen Equipment
- Large pot
- Large skillet
- Colander
Step-by-Step Instructions
Step 1: Cook pasta. Boil penne in well-salted water until al dente. Reserve ½ cup pasta water and drain.
Step 2: Cook chicken. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken pieces in a single layer.
Season with salt, pepper, and Italian seasoning. Cook 4–5 minutes, stirring occasionally, until cooked through and lightly golden. Remove and set aside.
Step 3: Cook asparagus. In the same pan, add remaining tablespoon of oil. Add asparagus and cook 3 minutes, tossing occasionally. Add garlic and cook 30 more seconds.
Step 4: Deglaze. Add chicken broth and let it simmer 1 minute, scraping up any browned bits.
Step 5: Combine. Add pasta, chicken, lemon juice, and lemon zest. Toss everything together, adding pasta water as needed to loosen.
Stir in parmesan. Season with salt, pepper, and red pepper flakes. Serve hot.
Tips
- Cut the chicken into uniform, bite-sized pieces so they cook at the same rate.
See Also: Chicken and Asparagus Skillet
15. Mushroom Spinach Pasta
Mushroom Spinach Pasta is hearty enough to satisfy meat lovers yet completely vegetarian.
The earthy mushrooms and tender spinach in a garlicky sauce make for one of the most satisfying meatless meals around.
Ingredients
- 12 oz pappardelle or tagliatelle
- 10 oz baby bella or cremini mushrooms, sliced
- 3 cups baby spinach
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons butter
- ¼ cup white wine or broth
- ½ cup parmesan
- 1 teaspoon fresh thyme
- Salt and pepper
Kitchen Equipment
- Large pot
- Large skillet
- Colander
- Wooden spoon
Step-by-Step Instructions
Step 1: Cook pasta. Cook pappardelle in salted boiling water until al dente. Reserve ½ cup pasta water. Drain.
Step 2: Brown mushrooms. Heat olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer.
Cook undisturbed for 3–4 minutes until golden brown on one side. Stir and cook another 2–3 minutes. Season with salt and pepper.
Step 3: Add garlic and deglaze. Reduce heat to medium. Push mushrooms aside, add butter and garlic. Cook 30 seconds. Add white wine or broth. Let it bubble and reduce for 1 minute.
Step 4: Wilt spinach. Add spinach to the pan. Toss with tongs until wilted, about 1–2 minutes.
Step 5: Toss with pasta. Add drained pasta to the skillet. Toss everything together. Add pasta water as needed. Stir in parmesan and thyme. Taste and season. Serve immediately.
Tips
- Pappardelle holds up well to the chunky mushroom mixture, don’t use something too thin or delicate here.
16. Lemon Tuna Pasta
Lemon Tuna Pasta is the unsung hero of pantry dinners. It’s quick, satisfying, and uses ingredients you probably already have at home.
Ingredients
- 12 oz spaghetti or linguine
- 2 cans (5 oz each) quality tuna in olive oil
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- Zest and juice of 1 lemon
- ¼ cup fresh parsley, chopped
- 2 tablespoons capers (optional)
- Red pepper flakes
- Salt and pepper
- ½ cup cherry tomatoes, halved
Kitchen Equipment
- Large pot
- Large skillet
- Colander
Step-by-Step Instructions
Step 1: Cook pasta. Boil pasta in heavily salted water until al dente. Reserve ½ cup pasta water before draining.
Step 2: Build the sauce. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes. Cook 1 minute, stirring so the garlic doesn’t burn.
Step 3: Add tuna. Drain most (but not all) of the oil from the tuna cans. Add the tuna to the skillet. Use a fork to break it into large flakes. Stir to mix with the garlic oil. Cook for 1 minute.
Step 4: Add tomatoes and lemon. Add cherry tomatoes and cook 1–2 minutes until they soften slightly. Add lemon zest, lemon juice, and capers if using. Stir together.
Step 5: Combine. Add drained pasta to the skillet. Toss well, adding pasta water as needed. Fold in fresh parsley. Season with salt and pepper. Serve immediately.
Tips
- Tuna in olive oil makes all the difference here, it’s far more flavorful and moist than tuna in water.
- Don’t break the tuna into tiny pieces, larger flakes give better texture throughout the dish.
See Also: Garlic Shrimp Pasta Recipe
17. Broccoli Pesto Pasta
Broccoli Pesto Pasta is a clever twist on a classic. Blending steamed broccoli into the pesto base creates a sauce that’s thick, creamy, and packed with nutrients without sacrificing any of the flavor.
Ingredients
- 12 oz orecchiette or penne
- 2 cups broccoli florets
- ½ cup fresh basil leaves
- ¼ cup pine nuts or walnuts
- â…“ cup olive oil
- 2 cloves garlic
- ½ cup parmesan
- Juice of ½ lemon
- Salt and pepper
- Red pepper flakes
Kitchen Equipment
- Large pot
- Blender or food processor
- Colander
- Large skillet
Step-by-Step Instructions
Step 1: Cook pasta and broccoli. Cook pasta in salted boiling water until al dente.
Add broccoli florets to the boiling pasta water for the last 4 minutes of cooking. Drain both together, reserving 1 cup of pasta water.
Step 2: Make the broccoli pesto. Set aside about half of the cooked broccoli florets for topping the finished dish.
Add the remaining broccoli to a blender or food processor along with the fresh basil, garlic, pine nuts, lemon juice, and parmesan. Pulse a few times, then drizzle in the olive oil while the blender is running.
Add a splash of pasta water and blend until smooth but slightly chunky. Season with salt, pepper, and red pepper flakes.
Step 3: Toss. In a large skillet over low heat, add the pasta and the broccoli pesto. Toss to coat completely, adding pasta water as needed to achieve a saucy consistency.
Step 4: Serve. Top with the reserved broccoli florets, extra parmesan, and a crack of pepper. Serve warm.
Tips
- The broccoli pesto can be made ahead and stored in the fridge for up to 3 days.
- Using pasta water instead of extra oil keeps the sauce from becoming greasy.
18. One Pot Lemon Pasta
One Pot Lemon Pasta is one of the best weeknight hacks in existence. Everything, including the pasta, cooks in a single pot. Less washing up, more eating.
Ingredients
- 12 oz spaghetti
- 3 cups chicken or vegetable broth
- 2 cups water
- 4 cloves garlic, thinly sliced
- Zest and juice of 2 lemons
- 2 tablespoons olive oil
- ½ cup parmesan, grated
- ½ cup fresh spinach (optional)
- 1 teaspoon Italian seasoning
- Salt, pepper, and red pepper flakes
- Fresh basil for garnish
Kitchen Equipment
Step-by-Step Instructions
Step 1: Combine everything. Add the spaghetti, broth, water, garlic, lemon zest, olive oil, Italian seasoning, red pepper flakes, and a big pinch of salt to a large pot. Make sure the spaghetti is submerged.
Step 2: Bring to boil. Place the pot over high heat. Bring the liquid to a boil, then reduce to a medium boil.
Stir frequently with tongs, making sure the spaghetti doesn’t clump. The pasta will start absorbing all that flavorful liquid.
Step 3: Cook until liquid is absorbed. Cook for 8–10 minutes, stirring often, until most of the liquid has been absorbed and the pasta is al dente.
There should be a small amount of thick, starchy liquid remaining in the pot, this is your sauce.
Step 4: Add finishing ingredients. Remove from heat. Stir in the lemon juice, parmesan, and spinach if using. Toss until the spinach wilts and the parmesan melts into the sauce.
Step 5: Taste and serve. Adjust seasoning. Add more lemon juice or parmesan to taste. Serve immediately with fresh basil on top.
Tips
- Keep stirring frequently, this is the key to even cooking and a creamy sauce.
- If the pasta absorbs too much liquid before it’s done, add more broth or water ¼ cup at a time.
See Also: Lemon Pasta Recipe
19. Orzo with Lemon and Herbs
Orzo with Lemon and Herbs is a fresh, delicate dish that straddles the line between pasta and a grain salad. It works beautifully as a side or a light main course.
Ingredients
- 1½ cups orzo
- 3 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh dill
- ¼ cup parmesan or feta cheese
- Salt and pepper
Kitchen Equipment
- Medium saucepan
- Wooden spoon
Step-by-Step Instructions
Step 1: Toast the orzo. Heat olive oil in a medium saucepan over medium heat. Add garlic and cook 30 seconds.
Add the dry orzo to the pan. Stir constantly for 1–2 minutes until the orzo is lightly golden and smells a little nutty. This extra step makes a huge difference in flavor.
Step 2: Add broth. Pour in the chicken or vegetable broth. The liquid will bubble up at first, so be careful. Stir and bring to a simmer. Reduce heat to medium-low.
Step 3: Simmer until absorbed. Cook the orzo, stirring often, for 8–10 minutes until it’s tender and has absorbed most of the liquid. If it looks dry before it’s done, add a splash of water.
Step 4: Add lemon and herbs. Remove from heat. Stir in lemon zest, lemon juice, parsley, mint, and dill. Fold in the parmesan or feta.
Step 5: Taste and serve. Season with salt and pepper. Serve warm or at room temperature, it’s wonderful both ways.
Tips
- Toasting the orzo is a small step that adds big flavor. Don’t skip it.
- This dish is excellent served alongside grilled chicken or fish.
See Also: Lemon Garlic Shrimp Orzo Recipe
20. Garlic Parmesan Pasta
Garlic Parmesan Pasta closes out this list on the highest note possible. Simple, buttery, garlicky, and loaded with parmesan, it’s the pasta equivalent of a warm hug.
Ingredients
- 12 oz spaghetti or bucatini
- 5 cloves garlic, minced
- 4 tablespoons butter
- 2 tablespoons olive oil
- ¾ cup freshly grated parmesan
- ½ cup pasta water
- Fresh parsley, chopped
- Salt and pepper
- Red pepper flakes
Kitchen Equipment
- Large pot
- Large skillet
- Colander
- Box grater
Step-by-Step Instructions
Step 1: Cook pasta. Bring a large pot of water to a boil. Salt it generously and cook the spaghetti until al dente.
This is crucial, the pasta should have just a little bite to it, not be completely soft. Reserve 1 cup of pasta water before draining.
Step 2: Make garlic butter. In a large skillet over medium heat, melt the butter with the olive oil.
Add the minced garlic and red pepper flakes. Cook slowly for 2–3 minutes, stirring often.
The garlic should turn lightly golden and fragrant. Do not rush this step, deep-golden garlic is what gives this dish its signature flavor, but burnt garlic will ruin it.
Step 3: Add pasta. Add the drained pasta directly to the skillet. Using tongs, toss the pasta in the garlic butter.
Pour in ¼ cup of the warm pasta water. Keep tossing, the starchy water and butter will emulsify into a glossy, creamy-looking coating on the pasta.
Step 4: Add parmesan. Remove the pan from the heat. Sprinkle in the parmesan and toss vigorously.
The residual heat will melt the cheese without clumping it. If the sauce feels too thick, add more pasta water a splash at a time until you reach the consistency you like.
Step 5: Finish and serve. Taste and season with salt and pepper. Plate the pasta, top with extra parmesan, fresh parsley, and more red pepper flakes if you like a kick. Serve immediately.
Tips
- Always grate your own parmesan from a block, the pre-shredded stuff has anti-caking agents that prevent it from melting smoothly into a sauce.
- The pasta water is truly the secret ingredient in this dish. Save a big cup of it before draining.
See Also: Garlic Parmesan Sauce
FAQs
1. What pasta shapes work best for spring pasta dishes?
It really depends on the sauce. For lighter, olive oil-based sauces like lemon garlic or pesto, long thin pasta like spaghetti, linguine, or angel hair works beautifully because the sauce clings to the strands.
For chunkier sauces or dishes with lots of vegetables, short pastas like penne, rigatoni, or orecchiette are better because the vegetables get nestled into the ridges and tubes.
For one-pot dishes, spaghetti and orzo are both great choices.
2. Can I use gluten-free pasta for these recipes?
Absolutely. Any of these recipes can be made with your favorite gluten-free pasta. Brown rice pasta, chickpea pasta, and lentil pasta all work well.
Just keep in mind that gluten-free pasta can become mushy if overcooked, so check it a minute or two before the suggested cooking time on the package.
Also, it doesn’t release as much starch into the cooking water, so the pasta water might not be as effective as a sauce thickener.
3. How do I store leftover pasta and how long does it keep?
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce, since pasta absorbs liquid as it sits.
Reheat gently in a skillet over low-medium heat or in the microwave in 30-second intervals.
Cream-based pastas tend to separate a little when reheated, but stirring while heating usually brings them back together.
4. What can I substitute for heavy cream in creamy pasta recipes?
There are several good options depending on what you have. Half-and-half works well and gives a slightly lighter result.
Full-fat coconut cream is a great dairy-free option, it adds a very subtle sweetness, but it usually works well in pasta.
Whole milk ricotta, as used in the Spinach and Ricotta Pasta, is another excellent lighter alternative.
For a truly dairy-free and lower-fat option, cashew cream (made by blending soaked cashews with water) creates a surprisingly rich and velvety sauce.
5. How do I prevent pasta from sticking together after cooking?
The most important thing is to toss the pasta with your sauce immediately after draining.
Never rinse your pasta, the starch on the outside is what helps the sauce cling to it.
If you need to hold the pasta for a few minutes before adding it to the sauce, toss it with a tiny drizzle of olive oil to prevent clumping.
Also, save your pasta water. Adding a few splashes of that starchy cooking water to your sauce helps everything come together and coat the pasta evenly.
Conclusion
Spring is the perfect excuse to get back in the kitchen and cook something bright, fresh, and full of flavor.
These 20 spring pasta recipes prove that weeknight dinners don’t have to be complicated or time-consuming to be seriously delicious.
From the simplicity of a classic Pesto Pasta to the indulgence of a Creamy Lemon Chicken Pasta, there’s something on this list for every taste, skill level, and occasion.
The best part? Most of these dishes are on the table in 30 minutes or less, which means you spend less time cooking and more time actually enjoying your meal.
Grab some fresh seasonal produce from the market, stock your pantry with good quality pasta and olive oil, and you’re already halfway to a fantastic dinner.
Now go cook something delicious.
Recommended:
- Pasta Primavera Recipe
- Spring Pea and Asparagus Pasta Recipe
- Lemon Asparagus Pasta Recipe
- Spinach Tomato Tortellini Recipe
- Marry Me Shrimp Pasta Recipe
- Baked Feta Pasta Recipe
- Spring Salad Recipes
- Spring Brunch Ideas
