Food

15 Spring Pasta Recipes With a Daily Dose of Greens

Come warmer weather, lighten up your pasta with some vegetables

By SAVEUR Editors

Updated: March 26, 2018

What's better than a spring pasta? Don't get us wrong, we love a hearty lasagna and mountains of meatballs as much as anyone, but really, is there anything better than sprinkling your pasta with some vegetables? You can never go wrong with a gratuitous serving of peas or a bunch of morels, and is there anything prettier than a multi-colored, veggie-heavy pasta salad? The answer is a definitive, resounding no (except for this bean-filled beauty). So get ready for spring with these perfect spring pastas.

Spaghettoni with Jasmine, Saffron, and Chamomile — These floral, buttery noodles from chef Antonia Klugmann at L'Argine a Vencò can be infused using either fresh or dried flowers. Steep the flowers in the butter and pasta cooking water in advance if desired, and reheat when ready to use. Any tubular pasta like bucatini or spaghetti, cooked al dente, will work. Get the recipe for Spaghettoni with Jasmine, Saffron, and Chamomile »Beth Galton

Madilli di Seta — Mandilli di seta—large, thin pasta sheets—with pesto at Da Laura in San Fruttuoso. Get the recipe for Fresh Pasta Sheets with Pesto »Michelle Heimerman

Corzetti Pasta with Dried Mushroom Ragù — Serravalle Scrivia native and local cook Davide Gheezi makes this pasta dish with mushrooms that have been foraged, dried, and stored over the winter. The silver-dollar-size rounds of corzetti (sometimes called croxetti) are elevated with a mushroom sauce bolstered by a savory veal stock. Get the recipe for Corzetti Pasta with Dried Mushroom Ragù »Ingalls Photography

Dinner Party, Spring Pea Ravioli — Homemade ravioli is a great weekend project recipe. Make them on a Sunday and freeze them for the week ahead; you can pop them directly in the boiling water from the freezer—they'll just need an extra minute or so to cook. Get the recipe for Spring Pea Ravioli with Prosciutto & Pea Shoots »Farideh Sadeghin

Noodles with Peas (Pasta e Piselli) — The always-comforting combination of peas, bacon, and cheese, which comes from Romeo Salta's The Pleasures of Italian Cooking, comes together in less than half an hour. Get the recipe for Noodles with Peas (Pasta e Piselli) »Matt Taylor-Gross

Spaghetti alla Primavera — Invented in 1975 by Sirio Maccioni of Le Cirque restaurant in New York City, this classic is a colorful combination of pasta, cream, parmesan, and lightly sautéed spring and summer vegetables. Get the recipe for Spaghetti alla Primavera »Todd Coleman

Pasta e Fagioli — This version of the soup bean and pasta dish reverses the order of its stars turning it into a pasta dish laden with creamy beans and a creamy sauce. Get the recipe for Pasta e Fagioli »Simon Pearce

Spaghettini with Carrots, Olives, and Red Endive — Carrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin's Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »Matt Taylor-Gross

Morel and Asparagus Spaghetti — In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti—infusing the pasta with an earthy, mushroomy flavor. Get the recipe for Morel and Asparagus Spaghetti »Farideh Sadeghin

Trenette al Pesto — In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for Trenette al Pesto »Todd Coleman

Orecchiette with Rapini and Goat Cheese — Slightly bitter rapini (also known as broccoli rabe) marries well with tangy goat cheese in a pasta recipe that's ideal for summer picnics and potlucks. Get the recipe for Orecchiette with Rapini and Goat Cheese »André Baranowski

Moroccan Pasta Salad — The flavors of a richly spiced Moroccan tagine come together in this pasta salad, savory and bright with olive, lemon, and cinnamon. Get the recipe for Moroccan Pasta Salad »Maxime Iattoni

Pasta with Grilled Artichokes — Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Get the recipe for Pasta with Grilled Artichokes »Todd Coleman

greek macaroni and cheese recipe — A pinch of cinnamon adds complexity to traditional greek flavors. Get the recipe for Greek Mac and Cheese »Todd Coleman

Sausage and Arugula Pasta Salad — Pasta salads are essential summer food: they travel well; they're easy to adapt to whatever produce you have on-hand; and they're simple to make in large portions, making them perfect dishes to carry to parties, picnics, and barbecues. Get the recipe for Sausage and Arugula Pasta Salad »Farideh Sadeghin

Latest

Support Our Small Food Producers and Buy Direct

Bean Eaters Unite! “Cool Beans” Author Joe Yonan on Why He Loves Legumes

How to Help Your Favorite Restaurants Through the COVID Closures

9 Livestream Culinary Classes to Upgrade Your Quarantine Cooking

Bake Our 25th Anniversary Cake

The Best Miso Soup is Only 4 Ingredients Away

10 Recipes to Cook with Frozen Peas

Teff Carrot Cake with Cream Cheese Frosting

Five Ways that COVID-19 Has Rocked the Food Industry