21 Fresh Spring Pasta Recipes (2024)

Pasta dishes are an excellent way to showcase seasonal produce; in the springtime, this means asparagus, ramps, peas, artichokes, and more bright, fresh flavors. Of course, pasta primavera is the quintessential spring pasta permutation, and we've included recipes here for both classic and vegan versions. We've also got a seasonal twist on mac and cheese with leeks, mushroom ragù with dandelion greens, and sweet, velvety carrot ravioli. Read on for these and even more pasta recipes we're excited to make this spring.

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Spaghetti with Ramps, Chiles, and Two Cheeses

Ramps, the ephemeral wild onions that chefs love and which appear only in the spring, give this pasta a lovely garlic flavor. When ramps aren't in season, chef Justin Smillie uses elephant garlic — the bulb, stem, and flowers. Scallions also make a good substitute.

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Woven Lasagna with Prosciutto and Fresh Spinach Sauce

Weaving the pasta sheets in this lasagna allows the outer pieces to bubble and crisp in the oven around the creamy, rustic prosciutto-ricotta filling. Don’t skip the fresh pasta sheets; their length and texture are key to successfully assembling the dish. Once the lasagna has chilled, it takes mere minutes to heat and serve this stunning, cover-worthy recipe, making it ideal for a dinner party.

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Kale-Artichoke Stuffed Shells

Cannellini beans add hearty creaminess to these stuffed shells, while mild heat from Calabrian chiles and earthy sweetness from fennel seeds amp up store-bought marinara sauce. We use jarred artichoke hearts here, which are available year-round, but their flavor brings a special springtime appeal to the dish.

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Garganelli with Speck, Peas, and Scallion Cream

Sweet spring peas and garlicky sauce flood tubular garganelli pasta in this recipe, making each bite a surprise. Substitute penne if you can't find garganelli, and don't skip the lemon and mint at the end, which bring balance to the dish.

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Bucatini with Mushroom Ragù, Dandelion Greens, and Tarragon

This meatless ragù gets rich flavor from dried morel mushrooms for a first-course pasta that's hearty without being filling. Save time by chopping the vegetables in a food processor; take care to not puree them.

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Pasta Primavera

This Pasta Primavera is buttery and rich but still feels light from the lemon zest and fresh herbs — it’s the perfect dish to make after a visit to your local farmers market. The colorful play of spring vegetables makes it as pleasing to the eyes as it is to your palate; if you’re lucky enough to find beautiful red or purple carrots, add them after cooking to keep from giving your pasta dish a blushing hue.

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Herbed Fazzoletti with Asparagus and Burrata

Parsley, chives, tarragon, and chervil are pureed and tossed with pasta, asparagus, cheese, and pine nuts for this elegant dish. It pairs wonderfully with a cold glass of white wine, such as steely Italian Pinot Grigio.

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Mafaldine with Pea Shoot—Meyer Lemon Pesto

Fresh pea shoots, parsley, and dill make a verdant pesto balanced with salty ricotta salata cheese and nutty roasted sunflower seed kernels. The bright sauce clings beautifully to ruffled mafaldine pasta, but any textured pasta shape will work well.

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One-Pot White Wine Pasta with Mushrooms and Leeks

This creamy, savory one-pot pasta dish comes together without the need to boil the pasta separately. Savory sautéed mushrooms and gently sweet leeks combine with cream, lemon juice, and white wine to create a rich sauce. Feel free to switch up the flavor by adding tarragon instead of dill.

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Creamy Vegan Pasta Primavera

A few smart swaps transform your favorite creamy spring pasta into a vegan-friendly sensation. Umami-rich nutritional yeast shoulders the duties of Parmesan, while buttery macadamia nut milk stands in for heavy cream.

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Creamy Spaghetti Carbonara with Peas and Ham

This modern take on a classic Italian pasta dish relies on ham instead of traditional pancetta for a dose of smoky flavor and richness. Perfecting a luscious carbonara depends on treating the eggs just right. First, be sure to toss the cooked pasta with the sauce off the heat so that the eggs will cook evenly once they return to the heat. Second, since the sauce will continue to cook after it leaves the skillet, pull the carbonara off the heat a little sooner than you think you should so it’ll hit the table saucy and creamy.

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Thin Spaghetti with Crab and Asparagus

At Josephine Estelle in New Orleans, chefs Andy Ticer and Michael Hudman serve this sublime, buttery crab pasta with homemade tajarin, a ribbon-type noodle. Thin spaghetti works nicely, too.

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Corn and Zucchini Orzo Salad with Goat Cheese

Pasta salad reaches a new level with sweet grilled corn, zucchini, and a creamy lime dressing spiked with chile powder. Fresh cilantro adds brightness, then the whole salad gets topped with tangy slivers of fresh goat cheese.

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Penne with Asparagus, Peas, Mushrooms, and Cream

This simple vegetarian pasta combines the flavors of spring — mushrooms, peas, and asparagus — in a creamy, luscious sauce.

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Spicy Sausage Pasta with Tomatoes and Squash

Most fresh tomatoes are lacking in the spring, but cherry tomatoes are consistently delicious all year, making this recipe a great choice if you're craving something tomato-y before summer's bounty. Added just minutes before serving, thinly sliced squash melts into the pasta without losing its shape and texture. Use a mandoline to achieve wafer-thin slices.

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Leek Mac and Cheese

Cooks usually reserve dark, tough leek greens for stock. Here, we sauté them until they're soft and supple, then fold them into a luscious macaroni and cheese made with nutty Manchego.

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Carrot-Potato Gnocchi

American chefs are busy riffing on this Italian classic. Here, former F&W editor Grace Parisi shares her own tasty variation on the traditional potato gnocchi. Serve it with Brown Butter and Sage or a creamy white sauce.

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