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.
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.
Herbed Fazzoletti with Asparagus and Burrata
Orecchiette with Pancetta, Peas and Fresh Herbs
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.
Farfalle with Spring Vegetables
Chef Douglas Monsalud serves hyper-seasonal dishes like this lemony pasta salad with lots of green vegetables and herbs.
Fusilli with Creamed Leek and Spinach
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.
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.
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.
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.
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.
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.
Rigatoni with Asparagus-Pistachio Pesto
This light and flavorful pasta from Andrew Zimmern is an F&W favorite.
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.