Celebrating the season is easy with these 9 spring pasta recipes.
Springtime Spaghetti Carbonara
“This lighter, brighter version of the classic Italian pasta dish is adapted from one found in “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond. It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it’s also indubitably luxurious. Everyone will think you slaved for hours when, really, you slaved for about 20 minutes.”
Spinach Pesto Pasta with Shrimp
“Pesto tends to go army green if made ahead. We blanch the spinach and basil to preserve color without diluting the flavor. Fresh tomato adds moisture and a mild acidity to the sauce.”
Penne with Pea, Pea Greens and Parmesan
“Many farmers who sell peas also sell the shoots and tendrils that grow with them. They’re sweet, light and nourishing, especially when you serve them along with peas.”
“If stroganoff could restore its Russian creators 200 years ago, this chicken version will restore you on any weeknight.”
Spring Pea Pasta
“A pasta filled with spring seasonal favorites: fresh herbs, crunchy sugar snap peas, and sweet peas. Combining ricotta cheese with the salty water left over from boiling the pasta makes a super-easy, creamy sauce.”
Le Cirque’s Spaghetti Primavera
“In the late 1970s, when New York’s Le Cirque popularized spaghetti primavera, Craig Claiborne and Pierre Franey called it “by far, the most talked-about dish in Manhattan.” And it’s still wonderful today!
Pasta with Collard Greens and Onions
“Slow cooking sweetens the collards in this satisfying pasta dish.”
Herby Pea and Lemon Pasta Salad
“This verdant pasta salad signals a fantastic start to spring with a shower of fresh herbs. Mini shell pasta and peas are a perfect pair—the pasta serves as a kind of catcher’s mitt for the sweet, bright green peas. You could also use orecchiette, an ear-shaped pasta that serves the same purpose.”
Pasta with Asparagus, Arugula and Ricotta
“This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers’ markets.” A 15-minute meal.