Introduction
Spring is the perfect time to enjoy pasta bursting with fresh flavors. From crisp vegetables to fragrant herbs, these recipes capture the essence of Italy in every bite. Whether you’re cooking for a weeknight dinner or a cozy gathering, these 28 pasta dishes are simple, colorful, and full of flavor.
1. Lemon Asparagus Spaghetti
Fresh lemon brightens the tender asparagus and spaghetti in this spring-inspired dish.
Ingredients
- 12 oz spaghetti
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- Zest of 1 lemon
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ¼ cup grated Parmesan
Instructions
- Cook spaghetti according to package directions; drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute.
- Add asparagus and cook 4–5 minutes until tender-crisp.
- Toss pasta with asparagus, lemon zest, and Parmesan. Season with salt and pepper.
How to Serve It
Serve with extra lemon wedges and a sprinkle of fresh parsley.
2. Creamy Pea and Mint Fettuccine
The sweetness of peas pairs perfectly with aromatic mint for a refreshing pasta dish.
Ingredients
- 12 oz fettuccine
- 1 cup fresh peas
- 1 cup heavy cream
- 2 tbsp butter
- ¼ cup grated Parmesan
- 1 tbsp fresh mint, chopped
- Salt and pepper, to taste
Instructions
- Cook fettuccine and peas together in salted boiling water until al dente; drain.
- In a saucepan, melt butter and stir in cream. Simmer 2–3 minutes.
- Add pasta and peas to sauce, toss to coat. Stir in Parmesan and mint. Season with salt and pepper.
How to Serve It
Top with additional mint leaves and a drizzle of olive oil.
3. Spring Vegetable Penne
Loaded with crisp seasonal vegetables, this penne is both colorful and satisfying.
Ingredients
- 12 oz penne
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ¼ cup fresh basil, chopped
Instructions
- Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and tomatoes with 2 tbsp olive oil, salt, and pepper. Roast 15–20 minutes.
- Cook penne until al dente; drain.
- Sauté garlic in remaining olive oil, then toss with pasta and roasted vegetables. Stir in fresh basil.
How to Serve It
Add shaved Parmesan on top and serve warm.
4. Spinach and Ricotta Ravioli
Soft, cheesy ravioli with tender spinach makes every bite comforting yet light.
Ingredients
- 20 fresh spinach and ricotta ravioli
- 4 tbsp butter
- 2 tbsp pine nuts, toasted
- Salt and pepper, to taste
- 1 tbsp fresh sage, chopped
Instructions
- Cook ravioli in boiling salted water until they float, about 3–4 minutes; drain.
- Melt butter in a skillet, add sage, and lightly brown.
- Toss ravioli in the brown butter sauce, sprinkle with pine nuts, and season.
How to Serve It
Serve immediately with extra sage leaves for garnish.
5. Cherry Tomato Basil Linguine
Roasted cherry tomatoes burst with flavor and fresh basil adds a fragrant touch.
Ingredients
- 12 oz linguine
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ¼ cup fresh basil, torn
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Toss cherry tomatoes with olive oil, garlic, salt, and pepper; roast 15 minutes.
- Cook linguine until al dente; drain.
- Toss linguine with roasted tomatoes and basil.
How to Serve It
Finish with a drizzle of extra virgin olive oil and shaved Parmesan.
6. Zucchini Pesto Pasta
Creamy basil pesto pairs beautifully with tender zucchini spirals for a fresh spring dish.
Ingredients
- 12 oz spaghetti
- 2 medium zucchinis, spiralized
- ½ cup basil pesto
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp grated Parmesan
Instructions
- Cook pasta until al dente; drain.
- Heat olive oil in a skillet, add zucchini for 2–3 minutes.
- Toss pasta and zucchini with pesto and Parmesan. Season with salt and pepper.
How to Serve It
Top with extra Parmesan and fresh basil leaves.
7. Pea and Lemon Orzo
Tiny orzo pasta gets a light, citrusy punch from lemon and sweet peas.
Ingredients
- 1 ½ cups orzo
- 1 cup peas
- 2 tbsp butter
- Zest of 1 lemon
- Salt and pepper, to taste
- 2 tbsp grated Parmesan
Instructions
- Cook orzo and peas until tender; drain.
- Stir in butter, lemon zest, and Parmesan. Season with salt and pepper.
How to Serve It
Serve warm with a sprinkle of fresh parsley.
8. Artichoke and Spinach Penne
Tender artichokes and fresh spinach create a delicate, savory spring pasta.
Ingredients
- 12 oz penne
- 1 cup chopped spinach
- 1 cup canned or fresh artichoke hearts, chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ¼ cup grated Parmesan
Instructions
- Cook penne until al dente; drain.
- Sauté garlic in olive oil, add spinach and artichokes for 3–4 minutes.
- Toss pasta with vegetables and Parmesan. Season with salt and pepper.
How to Serve It
Garnish with lemon wedges or extra Parmesan.
9. Spring Shrimp Scampi Linguine
Garlicky shrimp add protein and elegance to a bright spring pasta.
Ingredients
- 12 oz linguine
- 1 lb shrimp, peeled and deveined
- 3 tbsp butter
- 3 cloves garlic, minced
- Juice of 1 lemon
- Salt, pepper, and parsley, to taste
Instructions
- Cook linguine until al dente; drain.
- Sauté garlic in butter, add shrimp and cook until pink (3–4 minutes).
- Toss pasta with shrimp and lemon juice. Season with salt, pepper, and parsley.
How to Serve It
Serve with lemon wedges and a sprinkle of Parmesan if desired.
10. Spring Mushroom Tagliatelle
Tender mushrooms and fresh thyme make this pasta a comforting spring favorite.
Ingredients
- 12 oz tagliatelle
- 2 cups assorted mushrooms, sliced
- 2 tbsp butter
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 2 tbsp fresh thyme leaves
Instructions
- Cook tagliatelle until al dente; drain.
- Sauté garlic and mushrooms in butter until tender.
- Stir in cream and thyme, simmer 2–3 minutes.
- Toss pasta with sauce and season with salt and pepper.
How to Serve It
Garnish with extra thyme and shaved Parmesan.
11. Lemon Ricotta Pasta
Creamy ricotta and citrusy lemon make this pasta light yet satisfying.
Ingredients
- 12 oz bowtie pasta
- ½ cup ricotta cheese
- Zest of 1 lemon
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Cook pasta until al dente; drain.
- Toss pasta with ricotta, lemon zest, and olive oil.
- Season with salt, pepper, and fresh parsley.
How to Serve It
Serve warm with extra lemon zest on top.
12. Pea and Asparagus Risotto-Style Pasta
Tender pasta mimics risotto, rich with spring vegetables and flavor.
Ingredients
- 12 oz short pasta (like ditalini)
- 1 cup peas
- 1 cup asparagus, cut into small pieces
- 1 cup vegetable stock
- 2 tbsp butter
- ¼ cup Parmesan
- Salt and pepper, to taste
Instructions
- Cook pasta until just tender.
- In a saucepan, simmer stock and vegetables for 5 minutes.
- Toss pasta with vegetables, butter, and Parmesan. Season to taste.
How to Serve It
Top with extra Parmesan and a drizzle of olive oil.
13. Sun-Dried Tomato and Spinach Penne
Sweet sun-dried tomatoes add depth to fresh spinach and pasta.
Ingredients
- 12 oz penne
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Cook penne until al dente; drain.
- Sauté garlic in olive oil, add sun-dried tomatoes and spinach until wilted.
- Toss pasta with vegetables and season to taste.
How to Serve It
Serve warm with shaved Parmesan.
14. Carrot and Ginger Tagliatelle
Sweet carrots and fresh ginger create a bright, flavorful spring pasta.
Ingredients
- 12 oz tagliatelle
- 2 large carrots, peeled and chopped
- 1 tsp grated ginger
- 2 tbsp butter
- ½ cup cream
- Salt and pepper, to taste
Instructions
- Cook pasta until al dente; drain.
- Blend carrots with ginger and cream until smooth.
- Heat sauce with butter and toss with pasta. Season to taste.
How to Serve It
Garnish with microgreens or parsley.
15. Spring Pesto Gnocchi
Light gnocchi coated in fresh pesto and spring peas for a bright, tender dish.
Ingredients
- 1 lb gnocchi
- ½ cup pesto
- ½ cup peas
- 2 tbsp Parmesan
- Salt and pepper, to taste
Instructions
- Cook gnocchi until they float; drain.
- Toss gnocchi with pesto and peas.
- Sprinkle with Parmesan and season.
How to Serve It
Serve with extra Parmesan and a few basil leaves.
16. Fettuccine Primavera
A colorful medley of vegetables makes this classic spring pasta cheerful and fresh.
Ingredients
- 12 oz fettuccine
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 red bell pepper, sliced
- 2 tbsp olive oil
- Salt and pepper, to taste
- ¼ cup Parmesan
Instructions
- Cook fettuccine until al dente; drain.
- Sauté vegetables in olive oil until tender-crisp.
- Toss pasta with vegetables and Parmesan; season.
How to Serve It
Serve with fresh basil or parsley on top.
17. Spinach and Lemon Farfalle
Bright lemon and fresh spinach bring a simple elegance to farfalle pasta.
Ingredients
- 12 oz farfalle
- 2 cups spinach
- Zest of 1 lemon
- 2 tbsp butter
- Salt and pepper, to taste
- 2 tbsp Parmesan
Instructions
- Cook pasta until al dente; drain.
- Sauté spinach in butter, add lemon zest.
- Toss pasta with spinach and season with salt, pepper, and Parmesan.
How to Serve It
Top with extra lemon zest and Parmesan.
18. Creamy Spring Pea Spaghetti
Sweet peas and creamy sauce make this pasta comforting yet fresh.
Ingredients
- 12 oz spaghetti
- 1 cup peas
- ½ cup cream
- 2 tbsp butter
- 1 tbsp fresh mint, chopped
- Salt and pepper, to taste
Instructions
- Cook spaghetti and peas until al dente; drain.
- Heat butter and cream, stir in peas and mint.
- Toss pasta with sauce, season to taste.
How to Serve It
Sprinkle extra Parmesan on top.
19. Artichoke and Lemon Orzo
Artichokes and lemon zest create a light, spring-flavored pasta dish.
Ingredients
- 1 ½ cups orzo
- 1 cup artichoke hearts, chopped
- Zest of 1 lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp Parmesan
Instructions
- Cook orzo until tender; drain.
- Toss with olive oil, artichokes, lemon zest, and Parmesan.
- Season to taste.
How to Serve It
Garnish with fresh parsley or basil.
20. Spring Vegetable Mac and Cheese
A playful spring twist on mac and cheese with fresh vegetables.
Ingredients
- 12 oz macaroni
- 1 cup peas
- 1 cup chopped asparagus
- 1 cup shredded cheddar
- ½ cup milk
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
- Cook macaroni until al dente; drain.
- Heat milk and butter, stir in cheese until melted.
- Add pasta and vegetables, toss to coat.
How to Serve It
Sprinkle with extra cheddar or breadcrumbs for crunch.
21. Spring Shrimp Fettuccine
Tender shrimp and fresh vegetables make this pasta bright and flavorful.
Ingredients
- 12 oz fettuccine
- 1 lb shrimp
- 1 cup cherry tomatoes
- ½ cup peas
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Cook fettuccine until al dente; drain.
- Sauté garlic in olive oil, add shrimp, cook until pink.
- Toss pasta with shrimp, tomatoes, and peas.
How to Serve It
Garnish with parsley or lemon wedges.
22. Spinach and Ricotta Cannelloni
Soft ricotta and fresh spinach baked in pasta tubes for a rich spring dish.
Ingredients
- 12 cannelloni tubes
- 2 cups ricotta
- 2 cups spinach, chopped
- 1 cup tomato sauce
- ½ cup shredded mozzarella
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Mix ricotta, spinach, salt, and pepper. Stuff into cannelloni tubes.
- Place in baking dish, cover with tomato sauce and mozzarella. Bake 25–30 minutes.
How to Serve It
Garnish with fresh basil.
23. Spring Veggie Lasagna
Seasonal vegetables layered with cheese make this lasagna fresh and flavorful.
Ingredients
- 9 lasagna noodles
- 2 cups ricotta
- 2 cups spinach
- 1 zucchini, sliced
- 2 cups marinara sauce
- 1 cup mozzarella
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Layer noodles, ricotta, spinach, zucchini, and sauce. Top with mozzarella.
- Bake 30–35 minutes until golden.
How to Serve It
Serve warm with fresh basil.
24. Lemon Garlic Angel Hair Pasta
Light and zesty pasta perfect for a quick spring dinner.
Ingredients
- 12 oz angel hair pasta
- 3 tbsp butter
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tbsp parsley, chopped
- Salt and pepper, to taste
Instructions
- Cook pasta until al dente; drain.
- Sauté garlic in butter, add lemon zest. Toss pasta with sauce.
- Season with salt, pepper, and parsley.
How to Serve It
Top with extra parsley or Parmesan.
25. Spring Pea and Bacon Pasta
Crispy bacon adds a savory touch to sweet spring peas.
Ingredients
- 12 oz spaghetti
- 4 slices bacon, chopped
- 1 cup peas
- ½ cup cream
- Salt and pepper, to taste
Instructions
- Cook pasta until al dente; drain.
- Cook bacon until crispy. Add peas and cream, heat through.
- Toss pasta with sauce and season.
How to Serve It
Top with Parmesan and parsley.
26. Asparagus and Lemon Maccheroni
Tender asparagus and fresh lemon make a spring-friendly maccheroni dish.
Ingredients
- 12 oz maccheroni
- 1 cup asparagus, chopped
- Zest of 1 lemon
- 2 tbsp olive oil
- ¼ cup Parmesan
- Salt and pepper, to taste
Instructions
- Cook pasta until al dente; drain.
- Sauté asparagus in olive oil for 3–4 minutes.
- Toss pasta with asparagus, lemon zest, and Parmesan.
How to Serve It
Garnish with fresh herbs and extra Parmesan.
27. Creamy Spring Carrot Pasta
Sweet carrot sauce creates a bright, creamy spring pasta.
Ingredients
- 12 oz ribbon pasta
- 2 large carrots, pureed
- ½ cup cream
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
- Cook pasta until al dente; drain.
- Heat butter, stir in carrot puree and cream.
- Toss pasta in sauce and season.
How to Serve It
Garnish with parsley or microgreens.
28. Spring Veggie Spaghetti
A colorful mix of fresh spring vegetables makes this pasta bright and vibrant.
Ingredients
- 12 oz spaghetti
- ½ cup peas
- 1 zucchini, diced
- 1 carrot, diced
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Cook spaghetti until al dente; drain.
- Sauté vegetables in olive oil for 4–5 minutes.
- Toss pasta with vegetables and season.
How to Serve It
Top with Parmesan and fresh herbs.
Conclusion
These 28 spring pasta recipes bring Italy’s freshness straight to your kitchen. Each dish is simple, flavorful, and perfect for family dinners or sharing with friends. Try a few, save your favorites, and enjoy the vibrant flavors of spring in every bite.
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