As spring begins to show its colorful blooms, many of us start to crave fresh and vibrant meals that capture the lively spirit of the season.

Picture yourself twirling a fork through pasta that is packed with delightful ingredients like crisp asparagus, sweet peas, and the refreshing zing of lemon.

These 17 creative spring pasta recipes showcase fun and tasty ways to incorporate seasonal items along with exciting flavors, from rich and creamy raviolis to bright and zesty seafood linguine.

There’s sure to be something here to satisfy every taste, so keep reading to discover some inspiring ideas to brighten your spring dining!

Are you ready to spring into deliciousness?

Our 17 creative spring pasta recipes will take your meals to the next level!

With bright vegetables and zesty sauces, these dishes are perfect for sharing with family and friends.

Enjoy the freshness of the season with simple yet mouth-watering pasta ideas that everyone will love!

Lemon Asparagus Spaghetti

A zesty and invigorating Lemon Asparagus Spaghetti, perfect for spring, combining tender asparagus with a bright lemony sauce.

Ingredients:

• 8 oz spaghetti
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions in a large pot of salted boiling water. Add asparagus during the last 2 minutes of cooking. Drain and set aside.
2. In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Stir in lemon zest and juice, mixing well to combine.
4. Return the spaghetti and asparagus to the pot, tossing to coat in the lemon garlic sauce.
5. Add grated Parmesan cheese, stirring until it melts and coats the pasta evenly.
6. Season with salt and pepper to taste.
7. Transfer to serving plates and garnish with chopped fresh parsley before serving.

Pea and Mint Fettuccine

A zesty and vibrant Pea and Mint Fettuccine, perfect for spring, combining sweet peas with a hint of fresh mint for a light, flavorful pasta dish.

Ingredients:

• 12 oz fettuccine
• 1 ½ cups fresh or frozen peas
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 2 tbsp fresh mint, chopped
• Salt and pepper, to taste
• Zest of 1 lemon

Instructions:

1. Cook fettuccine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving ½ cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add peas to the skillet and cook for 3-4 minutes if fresh, or 2-3 minutes if frozen, until tender.
4. Stir in heavy cream and bring to a gentle simmer. Cook for 2 minutes until slightly thickened.
5. Add the cooked fettuccine to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water to adjust consistency.
6. Stir in grated Parmesan cheese, chopped mint, and lemon zest. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra mint or Parmesan if desired.

Spring Vegetable Primavera

Spring Vegetable Primavera is a vibrant, fresh pasta dish bursting with seasonal vegetables and light flavors, perfect for a springtime meal.

Ingredients:

• 12 oz pasta (such as penne or fettuccine)
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup snap peas, trimmed
• 1 cup cherry tomatoes, halved
• 1 small zucchini, sliced into thin rounds
• 1 small yellow squash, sliced into thin rounds
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add asparagus, snap peas, zucchini, and yellow squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
4. Stir in cherry tomatoes and cook for an additional 2 minutes until slightly softened.
5. Add the cooked pasta to the skillet, tossing to combine with the vegetables. If needed, add reserved pasta water to loosen the mixture.
6. Squeeze lemon juice over the pasta and vegetables, then season with salt and pepper to taste.
7. Sprinkle grated Parmesan cheese over the dish and toss gently to combine.
8. Garnish with fresh basil leaves and serve immediately.

Spinach and Ricotta Ravioli

Savor the delicate flavors of homemade Spinach and Ricotta Ravioli, a classic Italian dish filled with creamy ricotta and fresh spinach, perfect for a comforting meal.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg (for filling)
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• Fresh basil leaves for garnish

Instructions:

1. In a large bowl, combine flour and salt. Make a well in the center, add 3 eggs and olive oil, and mix until a dough forms. Knead for about 5 minutes until smooth. Wrap and let rest for 30 minutes.
2. Meanwhile, in a skillet, sauté chopped spinach with a pinch of salt until wilted, about 2-3 minutes. Let cool, then squeeze out excess moisture.
3. In a bowl, mix the cooled spinach, ricotta, Parmesan, 1 egg, nutmeg, salt, and pepper until well combined.
4. Divide the rested dough into 4 pieces. Roll out each piece into a thin sheet using a pasta roller or rolling pin.
5. Place teaspoon-sized dollops of the spinach-ricotta filling about 2 inches apart on half of the pasta sheet. Fold the other half over the filling, pressing around each dollop to seal and remove air pockets.
6. Cut out individual ravioli using a pasta cutter or knife. Press edges with a fork to make sure they are sealed. Repeat with remaining dough and filling.
7. Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
8. For the sauce, melt butter in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in heavy cream and simmer for 2-3 minutes until slightly thickened.
9. Toss the cooked ravioli in the garlic cream sauce to coat evenly.
10. Serve hot, garnished with fresh basil leaves and an extra sprinkle of Parmesan if desired.

Garlic Butter Shrimp Linguine

Savor the delightful combination of tender shrimp and linguine coated in a rich garlic butter sauce, perfect for a quick yet elegant spring meal.

Ingredients:

• 8 oz linguine
• 1 lb shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. Cook linguine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add shrimp, season with salt and pepper, and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add remaining 2 tablespoons of butter and minced garlic. Sauté for 1 minute until fragrant.
4. Stir in red pepper flakes, chicken broth, and heavy cream. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
5. Add grated Parmesan cheese, stirring until melted and the sauce is smooth.
6. Return the cooked shrimp and linguine to the skillet, tossing to coat in the sauce.
7. Squeeze lemon juice over the pasta and sprinkle with chopped parsley. Toss again to combine.
8. Serve immediately, garnished with additional Parmesan or parsley if desired.

Cherry Tomato and Basil Penne

A vibrant and simple dish, Cherry Tomato and Basil Penne combines sweet cherry tomatoes with fresh basil for a quick, flavorful pasta meal.

Ingredients:

• 12 oz penne pasta
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup fresh basil leaves, torn
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions:

1. Cook the penne pasta according to package instructions in a large pot of salted boiling water until al dente, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat and sauté minced garlic for 1-2 minutes until fragrant.
3. Add halved cherry tomatoes to the skillet, cooking for 5-7 minutes until they soften and release their juices.
4. Season the tomato mixture with salt and black pepper, stirring to combine.
5. Add the cooked penne to the skillet, tossing to coat the pasta with the tomato sauce.
6. Remove from heat, stir in torn fresh basil leaves, and sprinkle with grated Parmesan cheese.
7. Serve immediately, garnished with additional basil or Parmesan if desired.

Zucchini Ribbon Carbonara

A delightful twist on classic carbonara, this Zucchini Ribbon Carbonara combines fresh zucchini ribbons with creamy egg sauce and crispy pancetta for a light yet indulgent pasta dish.

Ingredients:

• 8 oz spaghetti
• 2 medium zucchinis, sliced into thin ribbons
• 4 oz pancetta, diced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of pasta water.
2. While spaghetti cooks, use a vegetable peeler to slice zucchini into thin ribbons. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy, about 5 minutes.
4. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
5. In a small bowl, whisk together eggs and Parmesan cheese until well combined.
6. Reduce skillet heat to low. Add cooked spaghetti and zucchini ribbons to the pancetta and garlic, tossing to combine.
7. Remove skillet from heat and quickly pour in the egg and cheese mixture, stirring constantly to create a creamy sauce. Add reserved pasta water as needed to adjust consistency.
8. Season with salt and black pepper to taste.
9. Garnish with chopped parsley and serve immediately.

Artichoke and Lemon Orzo

A invigorating and zesty dish, Artichoke and Lemon Orzo combines tender orzo pasta with tangy artichokes and bright lemon flavors for a perfect spring meal.

Ingredients

• 1 cup orzo pasta
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1/2 cup vegetable broth

Instructions

1. Cook the orzo pasta according to package instructions in a pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the quartered artichoke hearts to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly golden.
4. Stir in the cooked orzo, lemon zest, and lemon juice. Mix well to combine all flavors.
5. Pour in the vegetable broth and cook for an additional 2-3 minutes, allowing the orzo to absorb the liquid.
6. Remove from heat and stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
7. Serve warm, garnished with extra parsley or Parmesan if desired.

Ramp and Mushroom Tagliatelle

A delightful spring dish, Ramp and Mushroom Tagliatelle combines the earthy flavors of mushrooms with the unique, garlicky taste of ramps in a light, creamy pasta.

Ingredients:

• 12 oz tagliatelle pasta
• 2 tbsp olive oil
• 1 bunch ramps, cleaned and chopped (bulbs and leaves separated)
• 8 oz mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the ramp bulbs and sauté for 2-3 minutes until softened.
3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
4. Stir in the minced garlic and ramp leaves, cooking for another 1-2 minutes until fragrant and the leaves are wilted.
5. Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
6. Add the grated Parmesan cheese, stirring until melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water, a tablespoon at a time, to reach desired consistency.
7. Season with salt and pepper to taste.
8. Toss the cooked tagliatelle in the sauce until well coated.
9. Serve immediately, garnished with fresh parsley.

Goat Cheese and Arugula Rotini

A delightful blend of creamy goat cheese and peppery arugula tossed with rotini pasta for a quick, fresh spring meal.

Ingredients:

• 12 oz rotini pasta
• 4 oz goat cheese, crumbled
• 2 cups fresh arugula
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the rotini pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the cooked pasta to the skillet, tossing to coat in the garlic oil.
4. Stir in the goat cheese, adding reserved pasta water a little at a time to create a creamy sauce.
5. Add the arugula, lemon zest, and lemon juice. Toss until the arugula wilts slightly, about 1-2 minutes.
6. Season with salt and pepper to taste.
7. Remove from heat and sprinkle with grated Parmesan cheese before serving.

Snap Pea and Parmesan Farfalle

A vibrant and fresh spring dish, Snap Pea and Parmesan Farfalle combines tender pasta with crisp snap peas and a savory Parmesan finish.

Ingredients:

• 12 oz farfalle pasta
• 2 cups snap peas, trimmed
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• Zest of 1 lemon
• Juice of 1/2 lemon

Instructions:

1. Bring a large pot of salted water to a boil. Cook the farfalle pasta according to package instructions until al dente, then drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add snap peas to the skillet and cook for 2-3 minutes, until bright green and slightly tender.
4. Stir in the cooked farfalle pasta, tossing to combine with the snap peas and garlic.
5. Add reserved pasta water, a tablespoon at a time, if needed to loosen the mixture.
6. Remove from heat and mix in grated Parmesan cheese, lemon zest, and lemon juice.
7. Season with salt and black pepper to taste.
8. Serve immediately, garnished with additional Parmesan if desired.

Herb-Infused Chicken Alfredo

A creamy, comforting Herb-Infused Chicken Alfredo, perfect for spring with fresh herbs and tender chicken.

Ingredients:

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook fettuccine pasta according to package instructions in salted water. Drain and set aside.
2. Season chicken breasts with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 6-7 minutes per side until golden and cooked through. Remove from skillet and slice into strips.
4. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
5. Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
6. Stir in Parmesan cheese, dried basil, and dried oregano until the sauce thickens, about 2-3 minutes.
7. Add the cooked pasta and sliced chicken to the skillet, tossing to coat evenly in the sauce.
8. Garnish with fresh parsley and serve immediately.

Roasted Radish and Feta Fusilli

A delightful spring dish, Roasted Radish and Feta Fusilli combines tender pasta with the earthy flavors of roasted radishes and tangy feta for a zesty meal.

Ingredients

• 8 oz fusilli pasta
• 1 bunch radishes, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1 clove garlic, minced
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the halved radishes with 1 tablespoon of olive oil, salt, and black pepper on a baking sheet.
3. Roast the radishes in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
4. Meanwhile, cook the fusilli pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
5. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
6. Add the minced garlic and sauté for 1 minute until fragrant.
7. Add the cooked pasta and roasted radishes to the skillet, tossing to combine.
8. Remove from heat and stir in the lemon juice, crumbled feta cheese, and chopped parsley.
9. Serve warm and enjoy!

Broccoli Rabe and Sausage Orecchiette

A hearty and flavorful dish, Broccoli Rabe and Sausage Orecchiette combines tender pasta with spicy sausage and slightly bitter greens for a perfect spring meal.

Ingredients

• 12 oz orecchiette pasta
• 1 lb Italian sausage, casings removed
• 1 bunch broccoli rabe, trimmed and chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook orecchiette according to package instructions until al dente, then drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
3. Remove sausage from skillet and set aside. In the same skillet, add remaining olive oil and garlic, cooking for 1-2 minutes until fragrant.
4. Add broccoli rabe and red pepper flakes to the skillet. Sauté for 3-5 minutes until the greens are wilted and tender.
5. Return the sausage to the skillet, then add the cooked orecchiette. Toss everything together, adding reserved pasta water as needed to create a light sauce.
6. Season with salt and pepper to taste. Remove from heat and sprinkle with grated Parmesan cheese before serving.

Citrusy Scallop Spaghetti

A zesty and invigorating pasta dish, Citrusy Scallop Spaghetti combines tender scallops with a bright citrus sauce for a delightful spring meal.

Ingredients:

• 12 oz spaghetti
• 1 lb sea scallops, patted dry
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup white wine
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 1/4 cup fresh lemon juice
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Red pepper flakes, optional

Instructions:

1. Cook spaghetti according to package instructions in salted water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Season scallops with salt and pepper on both sides.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add scallops and sear for 2-3 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, add remaining 1 tbsp olive oil and minced garlic. Sauté for 1 minute until fragrant.
5. Add cherry tomatoes and cook for 2-3 minutes until they begin to soften.
6. Pour in white wine, orange juice, and lemon juice. Bring to a simmer and cook for 3-4 minutes to reduce slightly.
7. Stir in butter and orange zest until melted and combined.
8. Return scallops to the skillet, along with the cooked spaghetti. Toss to coat, adding reserved pasta water if needed to loosen the sauce.
9. Season with salt, pepper, and red pepper flakes if desired. Garnish with fresh parsley.
10. Serve immediately and enjoy!

Green Goddess Pesto Rigatoni

A vibrant and herbaceous Green Goddess Pesto Rigatoni, bursting with fresh flavors from basil, spinach, and creamy avocado, perfect for a quick spring dinner.

Ingredients:

• 12 oz rigatoni pasta
• 2 cups fresh basil leaves
• 1 cup fresh spinach
• 1 avocado, peeled and pitted
• 1/3 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil
• Juice of 1 lemon
• Salt and pepper, to taste
• 1/2 cup cherry tomatoes, halved (for garnish)

Instructions:

1. Cook the rigatoni pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a food processor, combine basil, spinach, avocado, Parmesan cheese, pine nuts, and garlic. Pulse until roughly chopped.
3. With the food processor running, slowly drizzle in the olive oil until the mixture is smooth. Add lemon juice, salt, and pepper, and pulse to combine.
4. In a large bowl, toss the cooked rigatoni with the green goddess pesto, adding reserved pasta water as needed to loosen the sauce.
5. Garnish with halved cherry tomatoes and additional Parmesan if desired.
6. Serve immediately and enjoy!

Strawberry Balsamic Tortellini

A delightful blend of sweet strawberries and tangy balsamic glaze elevates cheese tortellini in this vibrant spring dish.

Ingredients

• 1 lb cheese tortellini
• 1 cup fresh strawberries, sliced
• 1/4 cup balsamic glaze
• 2 tbsp olive oil
• 1/2 cup arugula
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook the cheese tortellini according to package instructions in a large pot of boiling salted water until al dente. Drain and set aside.
2. In a large bowl, toss the cooked tortellini with olive oil to prevent sticking.
3. Add sliced strawberries and arugula to the tortellini, gently mixing to combine.
4. Drizzle the balsamic glaze over the mixture and toss lightly to coat evenly.
5. Season with salt and pepper to taste.
6. Sprinkle grated Parmesan cheese on top before serving.
7. Serve immediately, either warm or at room temperature, for the best flavor.