Spring Pastas

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.

Start Slideshow

1 of 18

Penne with Asparagus, Sage and Peas

Go to Recipe

For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness.

Jacques Pépin Demonstrates How to Prepare Asparagus

2 of 18

Leek Mac and Cheese

Go to Recipe

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.

3 of 18

Herbed Fazzoletti with Asparagus and Burrata

Go to Recipe

Spring Produce Guide

4 of 18

Orecchiette with Pancetta, Peas and Fresh Herbs

Go to Recipe

F&W's Ultimate Pasta Cooking Guide

5 of 18

Fettuccine Alfredo with Asparagus

Andrew Purcell

Go to Recipe

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.

6 of 18

Farfalle with Spring Vegetables

Stephanie Foley

Go to Recipe

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

7 of 18

Fusilli with Creamed Leek and Spinach

Go to Recipe

8 of 18

Pasta Salad with Grilled Vegetables, Parsley and Feta

Fredrika Stjärne

Go to Recipe

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

Great Recipes for Cooking with Vegetables

9 of 18

Carrot-and-Ricotta Ravioli

Go to Recipe

Use this filling to make Easy Ravioli.

How to Make Perfect Homemade Ravioli

10 of 18

Penne with Asparagus, Peas, Mushrooms and Cream

Go to Recipe

This simple vegetarian pasta combines the flavors of spring—mushrooms, peas and asparagus—in a luscious creamy sauce.

11 of 18

Carrot-Potato Gnocchi

Go to Recipe

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.

12 of 18

Farfalle with Zucchini and Parsley-Almond Pesto

Go to Recipe

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.

13 of 18

Corn-and-Zucchini Orzo Salad with Goat Cheese

Con Poulos

Go to Recipe

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.

14 of 18

Whole Wheat Rigatoni with Roasted Vegetables

Go to Recipe

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.

15 of 18

Pasta with Sautéed Spring Greens

Go to Recipe

This pasta is a little creamy, with smoky bacon flavor and an appealing pop from the mustard seeds in the greens.

16 of 18

Rigatoni with Asparagus-Pistachio Pesto

Go to Recipe

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

17 of 18

Thin Spaghetti with Crab  and Asparagus 

Go to Recipe

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.

18 of 18

Pasta Primavera

Victor Protasio

Go to Recipe

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

Replay gallery

Your Profile

Spring Pastas

1 of 18

Penne with Asparagus, Sage and Peas

1 of 18

2 of 18

Leek Mac and Cheese

2 of 18

3 of 18

Herbed Fazzoletti with Asparagus and Burrata

3 of 18

4 of 18

Orecchiette with Pancetta, Peas and Fresh Herbs

4 of 18

5 of 18

Fettuccine Alfredo with Asparagus

5 of 18

6 of 18

Farfalle with Spring Vegetables

6 of 18

7 of 18

Fusilli with Creamed Leek and Spinach

7 of 18

8 of 18

Pasta Salad with Grilled Vegetables, Parsley and Feta

8 of 18

9 of 18

Carrot-and-Ricotta Ravioli

9 of 18

10 of 18

Penne with Asparagus, Peas, Mushrooms and Cream

10 of 18

11 of 18

Carrot-Potato Gnocchi

11 of 18

12 of 18

Farfalle with Zucchini and Parsley-Almond Pesto

12 of 18

13 of 18

Corn-and-Zucchini Orzo Salad with Goat Cheese

13 of 18

14 of 18

Whole Wheat Rigatoni with Roasted Vegetables

14 of 18

15 of 18

Pasta with Sautéed Spring Greens

15 of 18

16 of 18

Rigatoni with Asparagus-Pistachio Pesto

16 of 18

17 of 18

Thin Spaghetti with Crab and Asparagus

17 of 18

18 of 18

Pasta Primavera

18 of 18

Share the Gallery

Up Next

Share the Gallery

Thin Spaghetti with Crab  and Asparagus 