Spring Pastas

Pasta primavera
Photo: 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

HD-200904-r-penne-asparagus.jpg

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

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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Herbed Fazzoletti with Asparagus and Burrata

Herbed Fazzoletti with Asparagus and Burrata. Photo © Con Poulos
© Con Poulos


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Orecchiette with Pancetta, Peas and Fresh Herbs

Orecchiette with Pancetta, Peas and Fresh Herbs


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Fettuccine Alfredo with Asparagus

Fettuccine Alfredo with Asparagus
Andrew Purcell

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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Fusilli with Creamed Leek and Spinach

Fusilli with Creamed Leek and Spinach
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Pasta Salad with Grilled Vegetables, Parsley and Feta

Pasta Salad with Grilled Vegetables, Parsley and Feta
Fredrika Stjärne

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

Carrot-and-Ricotta Ravioli
© Antonis Achilleos

Use this filling to make Easy Ravioli.

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Penne with Asparagus, Peas, Mushrooms and Cream

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

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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Corn-and-Zucchini Orzo Salad with Goat Cheese

Corn and Zucchini Orzo Salad with Goat Cheese
Con Poulos

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

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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Rigatoni with Asparagus-Pistachio Pesto

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

Thin Spaghetti with Crab and Asparagus
© Con Poulos

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

Pasta primavera
Victor Protasio

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

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