Pasta dinners featuring spring’s all-star vegetables: asparagus, artichokes, peas, and more from Fine Cooking with links to the recipes. I can’t wait to try these and I think you will want to too!
This quick pasta is spring incarnate: fresh baby vegetables and their tender shoots, delicate pasta, and a light, brothy sauce.
Morel mushrooms are a sure sign of spring. There’s no substitute for their nutty flavor and delicate, crisp texture. If you can’t find them fresh, look for dried morels.
Dressed in garlicky olive oil and lemon, shrimp and crisp-tender asparagus tossed with cavatelli make a delightful, fresh main course.
No time to make homemade pasta? No problem. Wonton wrappers are a quick alternative for ravioli. The rich brown butter, bright lemon zest, and crunchy almond garnish perfectly complement the creamy asparagus filling.
Bright spring vegetables, a tangy vinaigrette, and fresh microgreens give this vibrant pasta dish delicious layers of flavor and texture.
New York Times columnist Mark Bittman came up with this brilliant method of cooking soft shells low and slow so they release all their delicious juice, creating a briny-sweet sauce for cooked pasta. This is my take, using a little less pasta and adding vegetables, chives, and a touch of butter.
This easy weeknight recipe is a complete one-dish meal. Cooking the pasta, peas, and asparagus together is efficient, and adding goat cheese at the end creates a creamy sauce.
This quintessential springtime pasta includes lots and lots of fresh herbs, as well as leafy greens. The specific vegetables and herbs used are up to you; choose what looks best at the market.
Fresh lemon zest and juice brighten this springtime pasta and enhance the asparagus flavor, while earthy shiitake and salty pancetta round things out.
Give traditional pasta carbonara a springtime makeover with the addition of tender asparagus.
Artichokes love cream, and the hazelnuts here serve to amplify their natural nutty tones. This is the perfect dish for when you want a spring pasta, but you also want something a touch rich for company or a special occasion.
In this riff on the classic spaghetti aglio e olio (spaghetti with garlic and olive oil), green garlic replaces the traditional pungent cloves and lends a more delicate garlic flavor.
Leeks pair well with spring ingredients like spinach and peas. The heat from the sausage balances the vegetables’ sweetness.
Ribbony Mafalda pasta captures briny ricotta salata, tangy vegetables, and nutty roasted chickpeas for great flavors in every bite.
This one is perfect when spring verges on summer, featuring crisp bacon, juicy tomatoes, and peppery arugula. Delicious and adaptable, this basic idea can work with what you have on hand: spinach and fettuccine, say, instead of arugula and fusilli