Spring Pastas

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.

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.

Carrot-and-Ricotta Ravioli

Use this filling to make Easy Ravioli.

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.

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.

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.

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.

Pasta Primavera

This spring pasta is buttery and rich but still feels light from the lemon zest and fresh herbs.