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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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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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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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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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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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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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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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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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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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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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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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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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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Rigatoni with Asparagus-Pistachio Pesto
This light and flavorful pasta from Andrew Zimmern is an F&W favorite.
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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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