Embracing Spring Flavors
Spring calls for brighter, lighter meals that utilize the freshest seasonal ingredients. We’re moving away from heavy sauces and embracing vibrant flavors like lemon, fresh herbs, and tender vegetables. These recipes focus on quick cooking times and maximize the natural freshness of asparagus, peas, and ramps. Serving these dishes outdoors is a must! If you’re planning a full spring menu, don’t forget inspiration for your setting, like these tips for 17 Bright Outdoor Porch Decor Ideas.
1. Lemon Ricotta Pasta with Asparagus
Ingredients:
* 1 lb spaghetti or linguine
* 1 cup fresh ricotta cheese
* 1 lemon, zested and juiced
* 1 bunch asparagus, chopped
* 1/4 cup reserved pasta water
* Salt, pepper, and red pepper flakes to taste
Instructions:
1. Cook pasta until al dente. Reserve pasta water.
2. In a bowl, whisk ricotta, lemon zest, lemon juice, salt, and pepper.
3. Blanch asparagus tips briefly in the pasta water, then drain.
4. Toss the hot pasta with the ricotta mixture and enough reserved water to create a creamy sauce.
5. Fold in the blanched asparagus and serve immediately.
Prep/Cook Time & Servings: 20 minutes; Serves 4.
2. Spring Pea Pesto Pasta
Ingredients:
* 12 oz penne or rotini
* 1 cup fresh or frozen peas
* 1/2 cup grated Parmesan cheese
* 1/4 cup pine nuts, toasted
* 1/2 cup fresh mint leaves
* 1/4 cup olive oil
Instructions:
1. Cook pasta according to package directions.
2. While pasta cooks, blend peas, Parmesan, pine nuts, mint, and olive oil until smooth pesto forms.
3. Drain pasta, reserving a little water.
4. Toss the pasta immediately with the pea pesto, adding reserved water if needed for consistency.
Prep/Cook Time & Servings: 15 minutes; Serves 3.
3. Shrimp Scampi Linguine with Chives
Ingredients:
* 1 lb linguine
* 1 lb medium shrimp, peeled and deveined
* 4 tbsp butter
* 4 cloves garlic, minced
* 1/2 cup dry white wine
* Juice of 1/2 lemon
* 1/4 cup fresh chives, chopped
Instructions:
1. Cook linguine.
2. Melt butter in a large skillet; sauté garlic until fragrant.
3. Add shrimp and wine; cook until shrimp are pink.
4. Stir in lemon juice and toss with drained linguine.
5. Finish with fresh chives.
Prep/Cook Time & Servings: 25 minutes; Serves 4.
4. Pasta Primavera with Basil
Ingredients:
* 1 lb fettuccine
* 2 cups mixed spring vegetables (carrots, bell peppers, snow peas, broccoli florets)
* 1/2 cup vegetable broth
* 2 tbsp olive oil
* 1/4 cup heavy cream (optional)
* 1/2 cup fresh basil leaves, torn
Instructions:
1. Cook pasta.
2. Sauté vegetables in olive oil until tender-crisp.
3. Deglaze the pan with vegetable broth. If using, stir in cream.
4. Toss the pasta and sauce mixture together.
5. Stir in the fresh basil just before serving.
Prep/Cook Time & Servings: 25 minutes; Serves 4-5.
5. Cacio e Pepe with Ramps
Ingredients:
* 12 oz tonnarelli or spaghetti
* 3 tbsp olive oil
* 1 bunch ramps (whites and greens separated, chopped)
* 1 cup Pecorino Romano cheese, grated
* 2 tsp freshly cracked black pepper
* Reserved pasta water
Instructions:
1. Cook pasta.
2. In a skillet, gently sauté ramp whites in olive oil.
3. Toss pasta with ramp whites and black pepper.
4. Remove from heat. Slowly add cheese and enough reserved pasta water, stirring vigorously until a creamy emulsified sauce forms.
5. Fold in ramp greens and serve.
Prep/Cook Time & Servings: 20 minutes; Serves 3.
6. Orzo with Feta and Sun-Dried Tomatoes
Ingredients:
* 1 cup orzo pasta
* 1/2 cup sun-dried tomatoes, chopped
* 4 oz crumbled feta cheese
* 1/4 cup black olives, sliced
* 2 tbsp olive oil
* 1 tbsp red wine vinegar
Instructions:
1. Cook and drain orzo.
2. In a large bowl, whisk olive oil and vinegar.
3. Add warm orzo, sun-dried tomatoes, feta, and olives.
4. Toss gently to combine. Can be served warm or chilled as a salad.
Prep/Cook Time & Servings: 15 minutes; Serves 4.
7. Chicken and Artichoke Pasta Salad
Ingredients:
* 8 oz rotini pasta
* 1 cup cooked shredded chicken
* 1 jar (12 oz) marinated artichoke hearts, drained and quartered
* 1/4 cup mayonnaise
* 2 tbsp Dijon mustard
* 1/4 cup chopped parsley
Instructions:
1. Cook rotini and rinse with cold water to stop cooking.
2. In a large bowl, mix mayonnaise, Dijon, and parsley.
3. Add chicken, artichoke hearts, and cold pasta.
4. Mix well. Chill for at least 30 minutes before serving.
Prep/Cook Time & Servings: 20 minutes (plus chilling); Serves 4.
8. Arugula and Walnut Pesto Rotini
Ingredients:
* 1 lb rotini or fusilli
* 3 cups fresh arugula
* 1/2 cup walnuts, toasted
* 1/2 cup olive oil
* 1/3 cup Parmesan cheese
* 2 garlic cloves
Instructions:
1. Cook pasta.
2. Combine arugula, walnuts, olive oil, Parmesan, and garlic in a food processor; blend until smooth pesto forms.
3. Toss warm, drained pasta with the arugula pesto.
Prep/Cook Time & Servings: 20 minutes; Serves 4.
9. Orecchiette with Sausage and Broccoli Rabe
Ingredients:
* 1 lb orecchiette
* 1 lb mild Italian sausage, casings removed
* 1 bunch broccoli rabe, trimmed and chopped
* 4 tbsp olive oil
* Red pepper flakes
* 1/2 cup chicken broth
Instructions:
1. Cook pasta.
2. Brown sausage in olive oil. Add red pepper flakes and broth.
3. Add broccoli rabe and sauté until tender-crisp.
4. Toss the sauce with the drained orecchiette.
Prep/Cook Time & Servings: 30 minutes; Serves 4.
10. Lemony Prawn and Zucchini Tagliatelle
This lighter, zestier alternative to traditional scampi is perfect for utilizing those early spring zucchini. These quick pasta recipes are ideal for outdoor gatherings, maybe even alongside the ideas for the 21 Creative Recipes for the Perfect Easter Patio.
Ingredients:
* 12 oz fresh tagliatelle
* 1 lb prawns (or large shrimp)
* 2 small zucchini, spiralized or thinly sliced
* 3 tbsp olive oil
* 2 lemons, juiced
* 1/4 cup chopped dill
Instructions:
1. Cook tagliatelle.
2. Sauté zucchini in olive oil until soft. Add prawns and cook quickly.
3. Add lemon juice and dill.
4. Toss with drained pasta.
Prep/Cook Time & Servings: 20 minutes; Serves 3-4.
11. Minty Pea & Pancetta Bucatini
Ingredients:
* 1 lb bucatini pasta
* 4 oz pancetta, diced
* 1 cup fresh peas
* 1/2 cup fresh mint leaves, chopped
* 2 tbsp olive oil
* 1/4 cup grated Parmesan
Instructions:
1. Cook pasta.
2. Cook pancetta until crisp; remove pancetta, leaving rendered fat.
3. Add peas and olive oil to the pan; cook 3 minutes.
4. Toss the pasta with the peas, crispy pancetta, mint, and Parmesan.
Prep/Cook Time & Servings: 25 minutes; Serves 4.
12. Farfalle with Smoked Salmon and Dill
Ingredients:
* 10 oz farfalle (bow tie) pasta
* 6 oz smoked salmon, flaked
* 1/2 cup créme fraîche or sour cream
* 1/4 cup fresh dill, chopped
* Juice of 1/2 lemon
* 1 tbsp capers
Instructions:
1. Cook farfalle until tender.
2. Whisk together créme fraîche, dill, capers, and lemon juice.
3. Toss warm pasta with the sauce.
4. Gently fold in the flaked smoked salmon.
Prep/Cook Time & Servings: 15 minutes; Serves 3.
13. Creamy Avocado Pasta
Ingredients:
* 1 lb spaghetti
* 2 ripe avocados
* 1/2 cup fresh basil
* 3 tbsp olive oil
* 2 tbsp lemon juice
* Salt and garlic powder to taste
Instructions:
1. Cook spaghetti, reserving 1/2 cup water.
2. Blend avocados, basil, olive oil, lemon juice, and seasonings until completely smooth, adding pasta water if necessary for desired consistency.
3. Toss hot spaghetti immediately with the sauce.
Prep/Cook Time & Servings: 15 minutes; Serves 4.
14. Roasted Tomato & Goat Cheese Rigatoni
Ingredients:
* 1 lb rigatoni
* 2 pints cherry or grape tomatoes
* 4 cloves garlic, whole
* 4 oz goat cheese log
* 2 tbsp olive oil
* 1/4 cup fresh parsley
Instructions:
1. Toss tomatoes and whole garlic cloves with olive oil. Roast at 400°F (200°C) until soft, about 20 minutes.
2. Cook rigatoni.
3. Transfer roasted tomatoes and soft garlic to the pasta pot. Add goat cheese and mix until cheese melts into a sauce.
4. Toss with drained rigatoni and parsley.
Prep/Cook Time & Servings: 35 minutes; Serves 4.
15. Cold Sesame Noodles with Shredded Chicken
While these spring recipes focus on lightness, sometimes a heartier comfort dish is required. If you’re craving something richer, check out these ideas for 15 Decadent Browned Butter Pasta Recipes You Need to Try Tonight. For this cold dish, a vibrant sauce makes it perfect for warm weather.
Ingredients:
* 1 lb egg noodles or spaghetti
* 1 cup shredded cooked chicken
* 1/4 cup peanut butter
* 2 tbsp soy sauce
* 1 tbsp rice vinegar
* 1 tbsp sesame oil
* 1 tsp grated ginger
Instructions:
1. Cook and thoroughly chill the noodles.
2. Whisk together peanut butter, soy sauce, vinegar, sesame oil, and ginger to create the dressing.
3. Toss cold noodles and shredded chicken with the sauce.
4. Garnish with scallions and sesame seeds before serving.
Prep/Cook Time & Servings: 20 minutes (plus chilling); Serves 4.
