Spring Pastas

By Food & Wine
Updated March 25, 2019
Credit: Victor Protasio
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.
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Penne with Asparagus, Sage and Peas

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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

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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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Herbed Fazzoletti with Asparagus and Burrata

Credit: © Con Poulos
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Orecchiette with Pancetta, Peas and Fresh Herbs

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Fettuccine Alfredo with Asparagus

Credit: Andrew Purcell
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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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Farfalle with Spring Vegetables

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

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Fusilli with Creamed Leek and Spinach

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Pasta Salad with Grilled Vegetables, Parsley and Feta

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

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Carrot-and-Ricotta Ravioli

Credit: © Antonis Achilleos
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Use this filling to make Easy Ravioli.

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Penne with Asparagus, Peas, Mushrooms and Cream

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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

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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

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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

Credit: Con Poulos
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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

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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

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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

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

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Thin Spaghetti with Crab and Asparagus

Credit: © Con Poulos
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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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Pasta Primavera

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

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