5 Fresh Spring Pasta Recipes to Try This Season
Spring is the perfect season to lighten up your meals, and pasta is a fantastic way to celebrate fresh flavors. Here are five delightful pasta recipes that showcase seasonal ingredients, making your springtime dining both vibrant and satisfying. Get your ingredients ready and let’s cook up some deliciousness!
Spring Pea and Mint Linguine
Spring is the perfect time to enjoy light and fresh meals, and Spring Pea and Mint Linguine captures that essence beautifully. This dish is a delightful blend of tender linguine, sweet spring peas, and refreshing mint that creates a harmonious flavor combination. It’s not just delicious; it’s also quick and easy to prepare, making it a great choice for busy weeknights or a relaxed weekend gathering.
The bright flavors of peas and mint shine, making each bite feel like a celebration of the season. Tossed with a bit of olive oil and Parmesan, this dish is a simple yet satisfying way to bring a touch of spring to your table.
Ingredients
- 12 ounces of linguine
- 1 cup fresh or frozen peas
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 clove garlic, minced (optional)
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. In the last 2-3 minutes of cooking, add the peas to the pot.
- Combine Ingredients: Drain the pasta and peas, reserving some pasta water. In a large bowl, combine the cooked linguine and peas with olive oil, garlic (if using), lemon zest, and lemon juice. Toss to coat.
- Mix in Mint and Cheese: Stir in the chopped mint and grated Parmesan cheese, adding reserved pasta water as needed to achieve the desired consistency. Season with salt and pepper to taste.
- Serve: Divide the pasta among bowls and garnish with additional mint and Parmesan if desired. Enjoy your fresh spring pasta!
Zucchini Noodles with Pesto
Looking for a light and fresh dish? Zucchini noodles with pesto bring a delightful twist to your spring pasta meals. This recipe combines the crunch of spiralized zucchini with the creamy, herbaceous flavors of pesto, creating a vibrant and tasty dish that’s also easy to whip up. Perfect for a quick lunch or a simple dinner, it’s a great way to enjoy seasonal veggies.
The taste is a beautiful balance of fresh and savory, enhanced by the added sweetness of cherry tomatoes and the crunch of pine nuts. Plus, making zucchini noodles is incredibly simple, and they cook in just a few minutes. You won’t even miss traditional pasta!
Ingredients
- 4 medium zucchinis
- 1 cup pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1/4 cup pine nuts, toasted
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Spiralize the zucchinis using a spiralizer until you have long noodle-like strands. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
- In a large skillet, heat a little olive oil over medium heat. Add the zucchini noodles and sauté for about 3-5 minutes until just tender. Be careful not to overcook them; they should still have a bit of crunch.
- Remove the skillet from the heat and stir in the pesto, cherry tomatoes, salt, and pepper until everything is well coated.
- Serve the zucchini noodles on plates, topped with toasted pine nuts and fresh basil leaves.
- Enjoy your fresh, spring-inspired dish!
Lemon Asparagus Pasta Delight
This Lemon Asparagus Pasta Delight is a fresh and vibrant spring dish that brings together the bright flavors of lemon and tender asparagus. Perfect for a simple weeknight dinner or a special gathering, this recipe is not only tasty but also quick to prepare. The combination of pasta, zesty lemon, and crisp asparagus creates a delightful meal that celebrates the season.
With a few ingredients and minimal cooking time, you can whip up this spring pasta in no time. It’s light, refreshing, and a wonderful way to enjoy the flavors of spring. Serve it warm or at room temperature, and you’ve got a dish that’s sure to impress!
Ingredients
- 8 oz spaghetti or linguine
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large lemon (zest and juice)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Add the asparagus to the pasta during the last 2 minutes of cooking. Drain and set aside.
- Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Combine Ingredients: Add the drained pasta and asparagus to the skillet. Pour in the lemon juice and zest, and toss everything together. Season with salt and pepper to taste.
- Finish the Dish: Remove from heat and stir in the grated Parmesan cheese. Serve immediately, garnished with fresh parsley.
Garlic Shrimp and Arugula Fettuccine
This Garlic Shrimp and Arugula Fettuccine is a delightful spring pasta dish that bursts with fresh flavors. The shrimp are sautéed to perfection, creating a savory base that pairs beautifully with the peppery arugula. Combined with a light garlic sauce and a hint of lemon, this dish is both satisfying and refreshing.
Quick and easy to prepare, it’s perfect for a weeknight dinner or a casual gathering with friends. The combination of tender fettuccine and juicy shrimp makes it a favorite that everyone will enjoy!
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 cups arugula
- 1/4 cup olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté the Shrimp: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the shrimp, seasoning with salt and pepper, and cook until pink and opaque, about 3-4 minutes.
- Add the Arugula: Stir in the arugula and cook for another 1-2 minutes until wilted.
- Combine: Add the cooked fettuccine to the skillet, pour in the lemon juice, and toss everything together until well combined.
- Serve: Plate the pasta, garnished with freshly grated Parmesan cheese and additional lemon wedges if desired.
Cherry Tomato and Basil Spaghetti
This Cherry Tomato and Basil Spaghetti is a fresh and simple dish, perfect for spring. With its vibrant flavors from ripe cherry tomatoes and fragrant basil, it brings a taste of the season right to your table. It’s quick to prepare, making it ideal for weeknight dinners or special occasions.
The combination of juicy tomatoes and aromatic basil creates a delightful balance, allowing every bite to burst with flavor. You don’t need a lot of ingredients, so it’s both easy and satisfying to whip up.
Ingredients
- 12 ounces of spaghetti
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, torn
- Parmesan cheese, for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
- Sauté the Tomatoes: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add cherry tomatoes, salt, and pepper, and cook for 5-7 minutes until the tomatoes are soft and slightly caramelized.
- Combine: Add the cooked spaghetti to the skillet and toss to combine. Remove from the heat and fold in the fresh basil.
- Serve: Plate the pasta and sprinkle with Parmesan cheese if desired. Enjoy your fresh spring pasta!
