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Spring Pasta Recipes

Pasta dinners featuring spring’s all-star vegetables: asparagus, artichokes, peas, and more.
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Ready to cook fresh? These pasta dinners are loaded up with the all-stars of spring: asparagus, artichokes, peas, and more. Some are brightened with lemon or mint, others are made rich by a bit of cream or cheese. Tangy vinaigrettes and plenty of pungent herbs make these dishes precisely the kind of meals you’re craving right now. Want more spring ideas? Sign up for our free eLetter, and you’ll get our free Spring Desserts eBook as a thank-you. Click here to sign up and download the eBook now!

  • Recipe

    Spring Vegetable Ragout with Fresh Pasta

    This quick pasta is spring incarnate: fresh baby vegetables and their tender shoots, delicate pasta, and a light, brothy sauce.
  • bucatini with wild mushrooms and peas

    Bucatini with Peas, Wild Mushrooms, and Creamy Tarragon Sauce

    Morel mushrooms are a sure sign of spring. There’s no substitute for their nutty flavor and delicate, crisp texture. If you can’t find them fresh, look for dried morels.
  • cavatelli with shrimp and asparagus

    Cavatelli with Shrimp and Asparagus

    Dressed with garlicky olive oil and lemon, shrimp and crisp-tender asparagus tossed with cavatelli make a delightful, fresh main course.
  • Recipe

    Asparagus Ravioli with Brown Butter Sauce

    No time to make homemade pasta? No problem. Wonton wrappers are a quick alternative for ravioli. The rich brown butter, bright lemon zest, and crunchy almond garnish perfectly complement the creamy asparagus filling.
  • Recipe

    Pappardelle with Spring Vegetables

    Bright spring vegetables, a tangy vinaigrette, and fresh microgreens give this vibrant pasta dish delicious layers of flavor and texture.
  • Recipe

    Soft-Shell Crab Spaghetti with Spinach and Peas

    New York Times columnist Mark Bittman came up with this brilliant method of cooking soft shells low and slow so they release all their delicious juice, creating a briny-sweet sauce for cooked pasta. This is my take, using a little less pasta and adding vegetables, chives, and a touch of butter.
  • Recipe

    Fresh Tortellini with Asparagus, Peas & Mint

    This easy weeknight recipe is a complete one-dish meal. Cooking the pasta, peas, and asparagus together is efficient, and adding goat cheese at the end creates a creamy sauce.
  • Recipe

    Fettuccine Primavera

    This quintessential springtime pasta includes lots and lots of fresh herbs, as well as leafy greens. The specific vegetables and herbs used are up to you; choose what looks best at the market.
  • Recipe

    Penne with Asparagus, Shiitake & Pancetta

    Fresh lemon zest and juice brighten this springtime pasta and enhance the asparagus flavor, while earthy shiitake and salty pancetta round things out.
  • Recipe

    Asparagus Carbonara

    Give traditional pasta carbonara a springtime makeover with the addition of tender asparagus.
  • Recipe

    Fettuccine with Artichokes, Hazelnuts & Cream

    Artichokes love cream, and the hazelnuts here serve to amplify their natural nutty tones. This is the perfect dish for when you want a spring pasta, but you also want something a touch rich for company or a special occasion.
  • Recipe

    Spaghetti with Green Garlic & Olive Oil

    In this riff on the classic spaghetti aglio e olio (spaghetti with garlic and olive oil), green garlic replaces the traditional pungent cloves and lends a more delicate garlic flavor.
  • Recipe

    Orecchiette with Leeks, Spinach, Sausage, and Peas

    Leeks pair well with spring ingredients like spinach and peas. The heat from the sausage balances the vegetables’ sweetness.
  • Recipe

    Quick Marinated Vegetables and Pasta

    Ribbony mafalda pasta captures briny ricotta salata, tangy vegetables, and nutty roasted chickpeas for great flavors in every bite.
  • Recipe

    BLT Pasta with Gremolata

    This one is perfect when spring verges on summer, featuring crisp bacon, juicy tomatoes, and peppery arugula. Delicious and adaptable, this basic idea can work with what you have on hand: spinach and fettuccine, say, instead of arugula and fusilli
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