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Spring Pastas
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Spring Pastas

Whether you're looking for a new twist on pasta primavera or need a little dinner inspiration, these light and healthy veggie-packed pastas are perfect for springtime. These delicious recipes include leek mac and cheese and star chef Mario Batali’s pasta with asparagus and blistered cherry tomatoes.

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1 of 19

Spring Pasta with Blistered Cherry Tomatoes

Star chef Mario Batali’s outstanding vegetable pasta boasts juicy roasted tomatoes with asparagus, Broccolini and shavings of ricotta salata cheese.

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2 of 19

Penne with Asparagus, Sage and Peas

For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness.

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3 of 19

Leek Mac and Cheese

Cooks usually reserve dark, tough leek greens for stock. Here, Grace Parisi sautés them until they’re soft and supple, then folds them into a luscious macaroni and cheese made with nutty Manchego.

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4 of 19

Herbed Fazzoletti with Asparagus and Burrata

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5 of 19

Orecchiette with Pancetta, Peas and Fresh Herbs

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6 of 19

Fettuccine Alfredo with Asparagus

Ready to go at a moment’s notice, this asparagus-embellished classic is not only creamy, quick, and delicious, but it dirties only one pot.

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7 of 19

Spaghetti with Artichokes and Pancetta

“Artichokes don’t have to start a fight with wine,” says Mario Batali. He sautés sliced artichokes with lardo (cured pork fat) or pancetta, then tosses them with spaghetti.

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8 of 19

Farfalle with Spring Vegetables

Chef Douglas Monsalud serves hyper-seasonal dishes like this lemony pasta salad with lots of green vegetables and herbs.

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9 of 19

Fusilli with Creamed Leek and Spinach

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10 of 19

Pasta Salad with Grilled Vegetables, Parsley and Feta

Make-ahead Tip: The pasta salad can be refrigerated overnight in an airtight container. Bring to room temperature before serving.

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11 of 19

Carrot-and-Ricotta Ravioli

Use this filling to make Easy Ravioli.

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12 of 19

Penne with Asparagus, Peas, Mushrooms and Cream

This simple vegetarian pasta combines the flavors of spring—mushrooms, peas and asparagus—in a luscious creamy sauce.

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13 of 19

Carrot-Potato Gnocchi

American chefs are busy riffing on this Italian classic. Here, F&W's Grace Parisi shares her own tasty variation on the traditional potato gnocchi. Serve the gnocchi with one of her two superfast sauces: Brown Butter and Sage or Parmigiano-Reggiano Cream.

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14 of 19

Farfalle with Zucchini and Parsley-Almond Pesto

Melissa Rubel Jacobson combines roasted almonds, parsley and Parmigiano-Reggiano cheese for a nutty, fresh-tasting pesto. This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad.

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15 of 19 Con Poulos

Corn-and-Zucchini Orzo Salad with Goat Cheese

F&W's Kay Chun takes pasta salad to a new level with sweet grilled corn, zucchini and a creamy lime dressing spiked with chile powder. She uses fresh cilantro to add brightness and then tops the whole salad with tangy slivers of fresh goat cheese.

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16 of 19

Whole Wheat Rigatoni with Roasted Vegetables

Tossed with sweet acorn squash and roasted tomatoes, this whole wheat pasta from Eric Chopin is packed with fiber and vitamins A and C. Olives and toasted pine nuts add heart-healthy fats.

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17 of 19

Pasta with Sautéed Spring Greens

This pasta is a little creamy, with smoky bacon flavor and an appealing pop from the mustard seeds in the greens.

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18 of 19

Rigatoni with Asparagus-Pistachio Pesto

This light and flavorful pasta from Andrew Zimmern is an F&W favorite. 

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19 of 19 © Con Poulos

Thin Spaghetti with Crab 
and Asparagus


At Josephine Estelle in New Orleans, chefs Andy Ticer and Michael Hudman serve this sublime, buttery crab pasta with homemade tajarin, a ribbon-type noodle. Thin spaghetti works nicely, too.

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