Spring is a wonderful time to explore the vibrant flavors and fresh ingredients that the season has to offer. As the weather warms up, so do our cravings for lighter, fresher meals. Pasta is a versatile dish that can easily incorporate seasonal vegetables and herbs, making it perfect for this time of year. Here are three delightful examples of seasonal pasta dishes for spring that are sure to impress!
This dish is a celebration of springtime ingredients, featuring tender asparagus and zesty lemon. It’s perfect for a light lunch or a simple dinner, and it comes together in no time!
Start by cooking your favorite pasta (like spaghetti or fettuccine) according to the package instructions. While the pasta cooks, trim the tough ends off a bunch of fresh asparagus and cut them into bite-sized pieces. In a large skillet, heat a tablespoon of olive oil over medium heat and sauté the asparagus for about 3-4 minutes until they are tender but still crisp.
Once the pasta is cooked, reserve a cup of the pasta water and drain the rest. Add the pasta directly to the skillet with the asparagus. Squeeze the juice of one lemon over the pasta, and add a splash of the reserved pasta water to create a light sauce. Toss everything together, and season with salt, pepper, and freshly grated Parmesan cheese. Top with lemon zest and fresh parsley before serving.
Notes/Variations: You can add grilled chicken or shrimp for extra protein, or swap asparagus with peas or snap peas for a different twist.
This vibrant dish highlights the sweet flavor of spring peas and the freshness of mint, making it a delightful choice for a spring gathering.
To start, cook your pasta of choice (like penne or fusilli) until al dente. While the pasta cooks, prepare the pesto. In a food processor, combine 1 cup of fresh peas (you can use frozen if fresh are not available), a handful of fresh mint leaves, 1/4 cup of grated Parmesan cheese, 1/4 cup of nuts (pine nuts or walnuts work great), and 1/4 cup of olive oil. Blend until smooth, adding more oil if necessary for the right consistency. Season with salt and pepper to taste.
Once the pasta is done, reserve some pasta water and drain the rest. In a large bowl, combine the pasta with the mint pesto, adding a little of the reserved pasta water to help the sauce adhere. Toss in some halved cherry tomatoes for a pop of color and flavor.
Notes/Variations: If you want a creamier sauce, consider adding a splash of cream or Greek yogurt. You can also use basil instead of mint for a different flavor profile.
These stuffed pasta shells are not only delicious but also make for a beautiful presentation at any springtime gathering or family dinner.
Begin by cooking jumbo pasta shells according to package instructions until al dente. Meanwhile, in a mixing bowl, combine 1 cup of ricotta cheese, 1 cup of fresh spinach (sautéed and chopped), 1/2 cup of grated Parmesan cheese, 1 egg, and salt and pepper to taste.
Once the shells are cooked and cooled slightly, carefully stuff each shell with the spinach and ricotta mixture. In a baking dish, spread a layer of marinara sauce on the bottom, then arrange the stuffed shells on top. Cover with more marinara sauce and sprinkle with shredded mozzarella cheese.
Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, until the cheese is bubbly and golden. Allow to cool for a few minutes before serving.
Notes/Variations: Feel free to add other vegetables like artichokes or mushrooms to the filling, or substitute the marinara with a white sauce for a different taste.
These examples of seasonal pasta dishes for spring are not only easy to prepare but also highlight the freshness of the season’s ingredients. Enjoy cooking and savoring these delightful meals with family and friends!