20 Quick Spring Pasta Dishes – The Delish Recipe

This page contains affiliate links and I earn a commission if you make a purchase through one of the links, at no cost to you.

Spring is the perfect time to refresh your meals, and what better way to do that than with quick pasta dishes?

If you’re juggling a busy schedule but want to enjoy light, flavorful meals that celebrate the season, you’re in the right place!

Dive in to discover twenty delicious recipes that will make your taste buds dance and keep your kitchen time short and sweet.

Shop Our Must-Haves

Giadzy by Giada De Laurentiis 2 Pack Organic Spaghetti Chitarra Pasta - Made in Italy, Artisanal,...

$21.00

Food to Live Organic Chickpea Fusilli Pasta, 8.8 OZ (Pack of 1) – Non-GMO, Single Ingredient. No...

$10.33

Sale

The Pasta Queen: The Art of Italian Cooking

Hardcover Book; Munno, Nadia Caterina (Author); English (Publication Language); 288 Pages - 11/12/2024 (Publication Date) - Gallery Books (Publisher)

$20.75

1 Lemon Garlic Asparagus Pasta

Lemon Garlic Asparagus Pasta is a fresh and vibrant dish that’s perfect for spring. The tangy lemon and savory garlic pair beautifully with tender asparagus and pasta. It’s a quick and easy meal, making it ideal for weeknight dinners or lunch.

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 0 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

8 ounces of pasta (spaghetti or fettuccine works well)
1 bunch of fresh asparagus, trimmed and cut into 2-inch pieces
4 tablespoons of olive oil, divided
4 cloves of garlic, minced
1 teaspoon of lemon zest
1/4 cup of fresh lemon juice
1/4 teaspoon of red pepper flakes (optional)
Salt and pepper to taste
1/4 cup of grated Parmesan cheese (optional)
Fresh parsley for garnish (optional)

Instructions:

Begin by cooking the pasta according to the package instructions until it’s al dente. Drain the pasta and reserve about 1/2 cup of the pasta water for later.

In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the asparagus and sauté it for about 3-4 minutes until it gets bright green and tender but still crisp. Stir frequently to prevent burning.

Next, add the minced garlic to the pot and sauté for another 1-2 minutes, until fragrant. Be careful not to let it burn!

Pour in the 1/4 cup of lemon juice and add the lemon zest. Stir everything together, making sure the asparagus is well coated. If you opt for heat, sprinkle in the red pepper flakes now.

Add the cooked pasta to the pot along with the reserved pasta water. Mix everything well, ensuring that each piece of pasta is covered in the lemon garlic sauce. Season with salt and pepper to taste.

Finally, drizzle the remaining 2 tablespoons of olive oil over the pasta and toss in the grated Parmesan cheese if using. Serve warm, garnished with fresh parsley.

Tips:

For more flavor, consider adding cherry tomatoes or peas alongside the asparagus.
Feel free to swap out Parmesan cheese for a dairy-free option to make it vegan.
This dish can be served hot or cold, making it a perfect choice for meal prep!

Nutrition Facts:

Calories: 400
Fat: 18g
Carbohydrates: 55g
Protein: 12g
Fiber: 4g

2 Spring Pea and Mint Linguine

This Spring Pea and Mint Linguine recipe is a bright and fresh dish that celebrates the flavors of spring. The combination of sweet peas and fragrant mint is a perfect match, making it an easy and delightful meal. Great for a light lunch or dinner, this dish is bound to impress!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

12 ounces linguine pasta
1 cup fresh peas (or frozen, thawed)
1/4 cup fresh mint leaves, chopped
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Lemon wedges for serving

Instructions:

Start by boiling a large pot of water. Once it’s boiling, add a pinch of salt and then the linguine pasta. Cook according to the package directions until it’s al dente. This usually takes about 8-10 minutes.

While the pasta cooks, prepare the sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it’s fragrant. Be careful not to burn the garlic, as it can taste bitter.

Next, add the fresh peas to the skillet. Cook them for 2-3 minutes until they are tender and bright green. If you’re using frozen peas, just stir them in until heated through.

Once the pasta is done, reserve 1/2 cup of pasta water, then drain the pasta. Add the drained linguine directly to the skillet with peas and garlic. Toss to combine everything well. If the mixture seems dry, add a little of the reserved pasta water to create a light sauce.

Now, stir in the chopped mint and grated Parmesan cheese. Mix until everything is evenly coated. Season with salt and pepper to taste.

Serve the linguine with extra Parmesan cheese on top and some lemon wedges on the side for a burst of freshness. Enjoy your delicious bowl of spring!

Tips:

You can substitute pine nuts or walnuts for a little crunch by toasting them in the skillet before adding the peas.
For a bit of spice, add a pinch of red pepper flakes when you sauté the garlic.
To make this dish even heartier, consider adding some grilled chicken or shrimp.

Nutrition Facts:

Calories: 360
Protein: 12g
Fat: 10g
Carbohydrates: 56g
Fiber: 4g
Sugar: 3g

3 Cherry Tomato Basil Pasta

Cherry Tomato Basil Pasta is a fresh and simple recipe that celebrates the delightful flavors of summer. This dish combines juicy cherry tomatoes with fragrant basil, creating a wonderful pasta dish that’s both light and satisfying. Perfect for a quick weeknight dinner or a delightful weekend meal!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

12 oz spaghetti or your choice of pasta
2 cups cherry tomatoes, halved
3 cloves garlic, minced
1/4 cup olive oil
1/2 tsp red pepper flakes (optional)
1/2 tsp salt
1/4 tsp black pepper
1 cup fresh basil leaves, chopped
1/2 cup grated Parmesan cheese (optional)

Instructions:

Start by cooking the pasta according to the package instructions in a large pot of boiling salted water. Make sure to stir occasionally until it reaches a perfect al dente texture. When the pasta is ready, reserve 1 cup of the pasta water and then drain the rest.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it! Then, toss in the cherry tomatoes and cook for about 5-7 minutes, until they start to soften and burst.

Next, stir in the red pepper flakes, salt, and black pepper. Mix everything well in the skillet. Add the drained pasta to the skillet along with the reserved pasta water. Stir everything together to combine.

Finally, remove the skillet from heat and fold in the fresh basil. If you like, sprinkle some grated Parmesan cheese over the top for an extra delicious flavor. Toss gently to ensure every piece of pasta is coated. Serve warm and enjoy!

Tips:

For extra flavor, you can add some cooked chicken or shrimp to this pasta.
Feel free to substitute the cherry tomatoes with other types of tomatoes if that’s what you have on hand.
This recipe is best enjoyed fresh, but you can store leftovers in an airtight container for up to 3 days in the fridge.

Nutrition Facts:

Calories: 320 per serving
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Fiber: 3g
Sugar: 3g

4 Spinach and Feta Farfalle

Spinach and Feta Farfalle is a delightful and colorful dish that’s perfect for spring! With the freshness of spinach and the creaminess of feta, this pasta will brighten up any meal. It’s quick to make and sure to please everyone at the table.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

8 oz farfalle pasta
2 cups fresh spinach, chopped
1 cup crumbled feta cheese
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon lemon zest
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
1/4 cup fresh parsley, chopped (for garnish)

Instructions:

Start by cooking the farfalle pasta. Bring a large pot of salted water to a boil, then add the pasta. Cook according to the package instructions until al dente, usually about 10-12 minutes. Once cooked, drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn the garlic.

Now, add the chopped spinach to the skillet. Cook for about 2-3 minutes or until the spinach has wilted down. Stir frequently to ensure it cooks evenly.

Next, add the cooked farfalle to the skillet with the spinach. Toss everything together. Add the crumbled feta, lemon zest, and season with salt, pepper, and red pepper flakes if using. Toss again until the feta is evenly distributed and everything is heated through.

After mixing, let the dish sit for a minute, then serve in bowls. Finish with a sprinkle of fresh parsley for an extra touch of flavor and color. Enjoy your delicious Spinach and Feta Farfalle!

Tips:

You can use frozen spinach if fresh is not available. Just make sure to thaw and drain it before adding it to the skillet.
For added protein, consider adding grilled chicken or chickpeas to the pasta.
Feel free to substitute farfalle with another pasta type like penne or fusilli if you prefer.

Nutrition Facts:

Calories: 350 per serving
Protein: 12g
Carbohydrates: 45g
Dietary Fiber: 3g
Total Fat: 15g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 400mg

5 Creamy Zucchini Noodles

Creamy Zucchini Noodles are a delicious and healthy alternative to traditional pasta. They are light, fresh, and ready in no time! Perfect for a quick weeknight dinner or a fancy meal.

Prep Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

4 medium zucchinis, spiralized into noodles
2 tablespoons olive oil
1 clove garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves, for garnish

Instructions:

Start by spiralizing the zucchinis. You want them to look like thin noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create ribbons. Set the zucchini noodles aside.

In a large skillet, heat the olive oil over medium heat. Add in the minced garlic and sauté for about a minute until fragrant. Be careful not to burn it!

Next, add the zucchini noodles to the skillet. Sauté them for about 2-3 minutes. You want them to soften but still keep their shape.

Pour in the heavy cream and stir well. Bring the mixture to a gentle simmer, allowing it to bubble slightly for a couple of minutes.

Add the Parmesan cheese and mix until it is melted and well combined. Season the dish with salt and pepper to taste.

Remove from heat and serve immediately. Garnish each plate with fresh basil leaves for a pop of color and flavor. Enjoy your creamy zucchini noodles!

Tips:

For a healthier option, you can swap out heavy cream for coconut milk or Greek yogurt.
Add cooked chicken or shrimp for a protein boost!
Feel free to include other veggies like spinach or cherry tomatoes for extra nutrition.

Nutrition Facts:

Calories: 250 per serving
Protein: 6g
Fat: 21g
Carbohydrates: 9g
Fiber: 2g
Sugars: 3g

6 Pesto Primavera Pasta

Pesto Primavera Pasta is a fresh and colorful dish that’s perfect for spring. It blends vibrant veggies with a flavorful pesto sauce for a delightful meal. It’s quick to prepare, making it a great choice for weeknight dinners!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

8 ounces spaghetti or your favorite pasta
1 cup fresh basil pesto
1 cup cherry tomatoes, halved
1 cup bell peppers, sliced (any color)
1 cup zucchini, sliced
1 cup broccoli florets
2 tablespoons olive oil
Salt and pepper to taste
Parmesan cheese, for garnish (optional)

Instructions:

Start by cooking the pasta according to the package directions in a large pot of boiling salted water. Once done, drain the pasta and set it aside.

In another large skillet, heat 2 tablespoons of olive oil over medium heat. Add the broccoli and cook for about 2 minutes. Then, add the sliced zucchini, bell peppers, and cherry tomatoes. Stir and cook for 5-7 minutes until the vegetables are tender but still crisp.

Once the veggies are ready, add the cooked pasta to the skillet. Pour in the 1 cup of basil pesto and mix everything well. Cook for another minute or two, letting the pasta absorb the pesto flavors.

Finally, season the dish with salt and pepper to taste. Serve warm with a sprinkle of Parmesan cheese on top if desired. Enjoy your colorful and delicious Pasta Primavera!

Tips:

For a vegan option, skip the Parmesan cheese or use a vegan alternative.
You can swap the veggies based on what you have; carrots and snap peas also work great!
Make extra pesto and store it in the fridge for future use. It’s perfect for sandwiches or salads.

Nutrition Facts:

Calories: 420 per serving
Protein: 12g
Carbohydrates: 60g
Fat: 18g
Fiber: 5g
Sugar: 3g

7 Artichoke and Sun-Dried Tomato Spaghetti

This Artichoke and Sun-Dried Tomato Spaghetti is a delightful dish that brings together the unique flavors of artichokes and the sweetness of sun-dried tomatoes. It’s perfect for a cozy dinner or a fun gathering with friends. You’ll love how quickly you can whip up this delicious meal!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

12 ounces spaghetti
1 can (14 ounces) artichoke hearts, drained and quartered
1/2 cup sun-dried tomatoes, chopped
3 cloves garlic, minced
1/4 cup olive oil
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Instructions:

Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Once ready, reserve 1/2 cup of the pasta water and then drain the spaghetti.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until it becomes fragrant. Be careful not to burn it!

Next, add the artichoke hearts and sun-dried tomatoes to the skillet. Cook for about 3-4 minutes, stirring occasionally, until everything is heated through. If you like a little heat, sprinkle in the red pepper flakes during this step.

Now, it’s time to combine! Add the drained spaghetti to the skillet. Toss everything together well, making sure the spaghetti is well coated with the oil and flavors. If the pasta seems dry, slowly stir in the reserved pasta water until you reach the desired consistency.

Finally, remove the skillet from the heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Garnish your spaghetti with fresh basil leaves if desired.

Tips:

You can use whole wheat spaghetti for a healthier option.
Try adding spinach or zucchini to the dish for extra veggies.
For a vegan version, skip the Parmesan or use a plant-based alternative.

Nutrition Facts:

Calories: 420 per serving
Protein: 12g
Carbohydrates: 62g
Dietary Fiber: 5g
Fat: 15g
Saturated Fat: 2g

8 Shrimp and Pea Penne

Shrimp and Pea Penne is a quick and easy dish that’s perfect for spring. The sweetness of the peas pairs beautifully with the tender shrimp, all coated in a light sauce that makes this pasta dish shine. Let’s get started!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

12 ounces penne pasta
1 pound shrimp, peeled and deveined
1 cup frozen peas
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup chicken or vegetable broth
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions:

Start by cooking the penne pasta according to the package instructions. Make sure to salt the water for better flavor. Once cooked, drain the pasta and set it aside.

In a large skillet, heat the olive oil over medium heat. Add minced garlic and red pepper flakes if you’re using them. Sauté the garlic for about 1 minute until fragrant but not browned.

Next, add the shrimp to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Season with salt and pepper to taste.

Pour in the chicken or vegetable broth and bring it to a gentle simmer. Add the frozen peas, allowing them to warm through for about 2 minutes. Mix everything well.

Finally, add the cooked penne to the skillet. Toss the pasta in the sauce and make sure everything is well combined. Stir in the Parmesan cheese, and remove from heat. Garnish with fresh parsley before serving.

Tips:

For extra flavor, consider adding lemon zest or juice before serving.
Use fresh shrimp for the best taste, or you can use frozen if that’s what you have on hand.
You can swap out penne for another type of pasta if you prefer.

Nutrition Facts:

Calories: 450
Protein: 30g
Carbohydrates: 55g
Fat: 12g
Fiber: 3g
Sodium: 600mg

9 Roasted Vegetable Fusilli

Roasted Vegetable Fusilli is a colorful and delicious dish perfect for springtime dinners! It’s packed with tasty roasted veggies and tossed with fun, curly fusilli pasta. This meal is not only easy to make, but it’s also a great way to enjoy seasonal vegetables.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

8 ounces fusilli pasta
2 cups broccoli florets
1 bell pepper, diced (any color)
1 medium zucchini, sliced
1 medium carrot, sliced
1 cup cherry tomatoes, halved
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
¼ cup grated Parmesan cheese (optional)
Fresh basil leaves for garnish (optional)

Instructions:

Start by preheating your oven to 425°F (220°C). This will help get the vegetables nice and crispy. Next, cook the fusilli pasta in a large pot according to the package directions. Once cooked, drain and set aside.

While the pasta is cooking, prepare the vegetables. On a large baking sheet, combine broccoli florets, bell pepper, zucchini, carrot, and cherry tomatoes. Drizzle with olive oil and sprinkle minced garlic, dried oregano, salt, and black pepper over the veggies. Toss everything together until the vegetables are well coated.

Roast the vegetables in the oven for about 20-25 minutes, or until they are tender and slightly browned. Make sure to stir them halfway through the cooking time for even roasting.

Once the vegetables are done, remove them from the oven and add them to the cooked fusilli pasta. Toss everything together gently until well combined. If you like, sprinkle some grated Parmesan cheese over the top and stir it in.

For a fresh finish, top with fresh basil leaves before serving. Enjoy your flavorful Roasted Vegetable Fusilli!

Tips:

Feel free to use any seasonal vegetables you like, such as asparagus or bell peppers.
For a bit of heat, add a pinch of red pepper flakes to the vegetable mix.
This dish can be served warm or chilled for a pasta salad option!

Nutrition Facts:

Calories: 350
Protein: 10g
Carbohydrates: 50g
Fat: 12g
Fiber: 6g

10 Citrus and Avocado Pasta Salad

Citrus and Avocado Pasta Salad is a fresh and vibrant dish that’s perfect for spring. It’s packed with zesty flavors and creamy avocado, making it a delightful meal or side dish. Plus, it’s super easy to make!

Prep Time: 15 minutes
Additional Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

8 ounces pasta (like bowtie or rotini)
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup olive oil
Juice of 1 lemon
Juice of 1 lime
Salt and pepper to taste

Instructions:

Start by cooking the pasta according to the package directions. Once cooked, drain the pasta and rinse it under cold water to cool it down quickly. This will help keep the pasta from getting sticky.

In a large bowl, combine the cooled pasta with diced avocado, cherry tomatoes, cucumber, red onion, and parsley. Toss gently to mix everything together without mashing the avocado.

In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, and pepper. Pour this dressing over the pasta salad. Toss everything together until the salad is well coated with the dressing.

Let the salad sit for about 10 minutes to allow the flavors to blend together. This is a great time to prepare any additional toppings like extra parsley or a sprinkle of cheese if you’d like.

Serve the salad chilled or at room temperature. Enjoy this zesty dish at a picnic, barbecue, or as a light lunch!

Tips:

For added crunch, consider adding in some chopped nuts like walnuts or almonds.
If you want a bit of heat, try adding some red pepper flakes to the dressing.
For a protein boost, you can mix in some grilled chicken or chickpeas.

Nutrition Facts:

Calories: 350
Protein: 8 grams
Fat: 21 grams
Carbohydrates: 38 grams
Fiber: 7 grams
Sugar: 2 grams

11 Radish and Arugula Pasta

Radish and Arugula Pasta is a fresh and vibrant dish that brings spring flavors right to your table. With the peppery taste of arugula and the crunchy bite of radishes, this pasta is perfect for a quick lunch or a light dinner. It’s simple to make and packs a punch of flavor in every bite!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

8 ounces pasta (your choice, such as spaghetti or penne)
1 cup radishes, thinly sliced
2 cups fresh arugula
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon, juiced
Salt and pepper to taste
Parmesan cheese, for serving (optional)

Instructions:

Start by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until it’s al dente.

While the pasta is cooking, prepare the dressing. In a small bowl, combine the olive oil, minced garlic, lemon juice, and a pinch of salt and pepper. Whisk it all together until it’s well mixed.

Once the pasta is ready, drain it and reserve about a ½ cup of pasta water. Then put the pasta back into the pot. Add the radishes and arugula, along with the dressing you just made.

Toss everything together gently. If the pasta seems too dry, add a little bit of the reserved pasta water until it’s just right.

Serve your delicious Radish and Arugula Pasta warm, topped with Parmesan cheese if desired. Enjoy this fresh and easy meal!

Tips:

For an extra kick, add some red pepper flakes to the dressing.
You can switch the radishes for roasted cherry tomatoes for a different flavor.
Try adding chicken or shrimp for more protein in this dish.

Nutrition Facts:

Calories: 310
Protein: 10g
Fat: 12g
Carbohydrates: 45g
Fiber: 3g
Sugar: 1g

12 Spring Herb Pasta Toss

Spring Herb Pasta Toss is a bright and fresh dish that celebrates the flavors of spring. It’s packed with vibrant herbs and colorful veggies, making it a perfect meal for a sunny day. This quick and easy recipe is great as a light lunch or a side dish for dinner.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

8 oz pasta (your choice, like penne or spaghetti)
1 cup cherry tomatoes, halved
1 cup fresh spinach, roughly chopped
1/2 cup fresh basil leaves, torn
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 cloves garlic, minced
Juice of 1 lemon
**Salt and pepper to taste
Parmesan cheese, for topping (optional)

Instructions:

First, cook the pasta according to the package instructions. Make sure to add a pinch of salt to the boiling water for flavor. Once it’s cooked, drain and set it aside.

In a large mixing bowl, combine the cherry tomatoes, spinach, basil, and parsley. These herbs will add a lovely fresh taste.

Next, in a separate small bowl, whisk together the olive oil, garlic, and lemon juice. This will be your dressing.

Pour the dressing over the veggie mix and stir to combine. Add the cooked pasta to the vegetable mixture and toss everything together. Make sure the pasta is nicely coated with the dressing and herbs.

Finally, season with salt and pepper to taste. If you like, sprinkle some Parmesan cheese on top before serving. Enjoy your delicious Spring Herb Pasta Toss!

Tips:

Feel free to add in other spring vegetables like zucchini or asparagus for extra flavor and nutrition.
For a protein boost, toss in some grilled chicken or chickpeas.
This dish can be served warm or chilled, making it perfect for picnics!

Nutrition Facts:

Calories: 320
Protein: 10g
Carbohydrates: 46g
Fat: 12g
Fiber: 3g
Sugars: 2g

13 Caprese Pasta with Balsamic Glaze

Caprese Pasta with Balsamic Glaze is a fresh and delicious dish that brings the flavors of summer right to your plate. With ripe tomatoes, creamy mozzarella, and fragrant basil tossed with pasta, this meal is sure to impress. A drizzle of balsamic glaze gives it an extra kick that you’ll love!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients:

12 ounces pasta (like penne or fusilli)
2 cups cherry tomatoes, halved
8 ounces fresh mozzarella, diced
1 cup fresh basil leaves, torn
1/4 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup balsamic glaze

Instructions:

Start by cooking the pasta according to the package instructions. Make sure to salt the water for added flavor. Once done, drain it and set it aside to cool slightly.

In a large mixing bowl, add the halved cherry tomatoes and diced mozzarella. Be gentle as you mix to avoid smashing the cheese. The combination of these fresh ingredients is what makes this dish vibrant.

Now, toss in the cooked pasta and torn basil leaves into the mixing bowl. Drizzle with olive oil, and season with salt and pepper to taste. Mix everything together until well combined.

Finally, serve the pasta on plates and drizzle with balsamic glaze for that extra flavor boost. Enjoy this delightful meal warm or at room temperature!

Tips:

For more flavor, you can marinate the tomatoes in olive oil and garlic for 30 minutes before adding them to the pasta.
Feel free to add grilled chicken or shrimp for a protein boost.
If you can’t find balsamic glaze, you can easily make it by simmering balsamic vinegar until it thickens.

Nutrition Facts:

Calories: 400 per serving
Protein: 12 grams
Carbohydrates: 55 grams
Fat: 18 grams
Fiber: 3 grams

14 Lemon-Basil Shrimp Pasta

Lemon-Basil Shrimp Pasta is a delightful dish that brings a burst of fresh flavors to your table. The combination of juicy shrimp, zesty lemon, and aromatic basil makes this meal light and refreshing. Perfect for a quick weeknight dinner or a special gathering, it’s sure to impress everyone!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

8 ounces of spaghetti or your favorite pasta
1 pound of shrimp, peeled and deveined
2 tablespoons of olive oil
3 cloves of garlic, minced
1 lemon, juiced and zested
1/4 cup of fresh basil, chopped
Salt and pepper, to taste
Parmesan cheese, for serving (optional)

Instructions:

First, cook the pasta according to the package instructions until it is al dente. This usually takes about 8-10 minutes. When done, drain the pasta and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until it becomes fragrant.

Next, add the shrimp to the skillet and season with salt and pepper. Cook the shrimp for 2-3 minutes on each side until they turn pink and are fully cooked. Make sure not to overcook them!

After the shrimp is done, squeeze in the juice of one lemon and add the lemon zest. Mix gently to combine all the flavors together. Then, add the cooked pasta and check for seasoning. Add more salt and pepper if needed.

Finally, stir in the chopped fresh basil and mix everything well. Serve the pasta hot, topped with a sprinkle of Parmesan cheese if you like. Enjoy your delicious Lemon-Basil Shrimp Pasta!

Tips:

Feel free to add vegetables like spinach or cherry tomatoes for extra color and nutrients.
If you like a little heat, add some red pepper flakes when cooking the shrimp.
For a creamier version, stir in a splash of heavy cream just before serving.

Nutrition Facts:

Calories: 400 per serving
Protein: 30g
Fat: 15g
Carbohydrates: 45g
Fiber: 3g
Sugar: 2g

15 Sautéed Peppers and Mushroom Tagliatelle

This Sautéed Peppers and Mushroom Tagliatelle is a mouthwatering dish that’s easy to prepare and packed with flavors. The mix of colorful peppers and earthy mushrooms makes it not only delicious but also visually appealing. Perfect for a quick weeknight dinner!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

250g tagliatelle pasta
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
200g mushrooms, sliced
3 cloves garlic, minced
1 teaspoon dried oregano
**Salt and pepper to taste
Fresh basil leaves for garnish
Grated Parmesan cheese for serving

Instructions:

Start by cooking the tagliatelle pasta according to package instructions. Make sure to salt the water for extra flavor. Once it’s cooked, reserve a cup of the pasta water before draining.

In a large skillet, heat the olive oil over medium heat. Add the sliced bell peppers and sauté for about 5 minutes until they begin to soften. The colors should brighten beautifully.

Next, add the sliced mushrooms to the skillet. Stir them in and cook for another 5 minutes, allowing them to release their juices. You want everything to look tender.

Now, stir in the minced garlic and dried oregano. Cook for 1-2 minutes until the garlic is fragrant. Be careful not to burn it!

Add the drained tagliatelle to the skillet. Toss everything together. If it seems a bit dry, add some reserved pasta water a little at a time until you reach your desired consistency. Season with salt and pepper to taste.

Finally, serve the dish hot, garnishing with fresh basil leaves and a sprinkle of grated Parmesan cheese. Enjoy your colorful and tasty pasta dish!

Tips:

For extra flavor, you can add a splash of balsamic vinegar to the vegetables while sautéing.
Feel free to swap out the bell peppers for your favorite vegetables like zucchini or spinach.
Make it a protein-packed meal by adding cooked chicken or shrimp.

Nutrition Facts:

Calories: 350 per serving
Protein: 12g
Carbohydrates: 50g
Fat: 12g
Fiber: 4g

16 Fresh Spinach and Ricotta Cannelloni

Fresh Spinach and Ricotta Cannelloni is a delicious and healthy pasta dish that combines creamy ricotta cheese with vibrant spinach. It’s the perfect comfort food that will impress your family and friends. Plus, it’s great for any occasion!

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 1 hour
Servings: 4

Ingredients:

12 cannelloni tubes
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
2 cups marinara sauce
1 teaspoon minced garlic
1 teaspoon olive oil
Salt and pepper to taste

Instructions:

Start by preheating your oven to 350°F (175°C). This will ensure that your cannelloni is cooked evenly.

In a sauté pan, heat 1 teaspoon of olive oil over medium heat. Add 1 teaspoon of minced garlic and cook for about 1 minute until fragrant. Then add the 2 cups of chopped spinach. Stir and cook until the spinach is wilted, which takes about 2-3 minutes. Remove from heat and let it cool slightly.

In a large bowl, combine the cooked spinach, 1 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, and the 1 egg. Mix well and season with salt and pepper to taste.

Now, it’s time to fill the cannelloni! Take a spoon and carefully stuff each cannelloni tube with the spinach and ricotta mixture. Place them in a baking dish in a single layer.

After filling all the tubes, pour the 2 cups of marinara sauce evenly over the cannelloni. Sprinkle 1 cup of shredded mozzarella cheese on top for extra creaminess.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 5 minutes to allow the cheese to melt and brown slightly.

Once finished, let the cannelloni sit for about 10 minutes before serving. This helps everything settle and makes it easier to cut.

Tips:

You can substitute frozen spinach for fresh spinach if that’s what you have on hand. Just make sure to thaw and drain it well before using.
Add ground meat to the ricotta mixture for a heartier meal, if desired.
Serve with a fresh side salad and garlic bread for a complete dinner.

Nutrition Facts:

Calories: 400 per serving
Protein: 20g
Carbohydrates: 40g
Fat: 18g
Sodium: 600mg
Fiber: 3g

17 Garlic Butter Wild Mushroom Pasta

Garlic Butter Wild Mushroom Pasta is a delicious and comforting dish that is perfect for any occasion. The rich flavor of the garlic butter sauce paired with the earthy wild mushrooms creates a wonderful taste experience. It’s quick to prepare and will leave your taste buds dancing with joy!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

8 ounces of pasta (spaghetti or fettuccine work well)
2 tablespoons of unsalted butter
2 tablespoons of olive oil
4 cloves of garlic, minced
8 ounces of wild mushrooms, sliced (such as shiitake, oyster, or cremini)
1/4 cup of chicken or vegetable broth
1/4 cup of grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley, chopped for garnish

Instructions:

Start by cooking the pasta in a large pot of boiling salted water. Cook it according to the package directions until it is al dente. Drain and set aside, reserving a little pasta water.

In a large skillet, melt the butter and olive oil over medium heat. Once the butter is melted, add the minced garlic. Cook for about 1 minute, stirring constantly, until the garlic is fragrant but not browned.

Next, add the sliced wild mushrooms to the skillet. Sauté them for about 5-7 minutes until they are tender and have released their moisture. Stir frequently to help them cook evenly.

Pour in the broth and let it simmer for a couple of minutes. This will help to combine all the flavors. Then, add the cooked pasta to the skillet and toss everything together. If it seems dry, add a bit of reserved pasta water to reach your desired consistency.

Finally, stir in the Parmesan cheese and season with salt and black pepper to taste. Mix well until everything is coated in the delicious garlic butter sauce.

Garnish the pasta with freshly chopped parsley before serving. Enjoy your Garlic Butter Wild Mushroom Pasta warm!

Tips:

For added flavor, try using different types of mushrooms, such as portobello or chanterelles.
You can add a splash of white wine after cooking the garlic for more depth in flavor.
For a vegetarian option, simply use vegetable broth instead of chicken broth.

Nutrition Facts:

Calories: 400 per serving
Protein: 12g
Carbohydrates: 55g
Fat: 15g
Fiber: 2g

18 Broccoli and Walnut Orecchiette

This Broccoli and Walnut Orecchiette is a delightful and healthy pasta dish that brings together the crispiness of broccoli and the crunchiness of walnuts. It’s quick to prepare, making it perfect for a weeknight dinner or a casual lunch. Let’s get cooking!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

12 ounces orecchiette pasta
2 cups broccoli florets
1 cup walnut halves
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
Salt and pepper to taste
½ cup grated Parmesan cheese (optional)
1 tablespoon lemon juice

Instructions:

Start by boiling a large pot of salted water. Add the orecchiette pasta and cook for about 10-12 minutes, or until al dente as per package instructions. When the pasta is done, reserve ½ cup of the pasta water and drain the rest.

In the same pot, add the broccoli florets to the boiling water during the last 2-3 minutes of the pasta cooking. This will make sure the broccoli is tender but still bright green.

Heat olive oil in a large skillet over medium heat. Once hot, add the minced garlic and red pepper flakes. Sauté them for about 1 minute until the garlic is fragrant but not browned.

Now add the drained pasta and broccoli to the skillet along with the reserved pasta water. Stir everything together, cooking for another 2-3 minutes so that it all combines well.

Next, toss in the walnut halves, lemon juice, and season with salt and pepper. If you like, you can sprinkle grated Parmesan cheese on top for added flavor. Mix everything together until well combined.

Serve hot and enjoy your delicious Broccoli and Walnut Orecchiette!

Tips:

For extra flavor, try adding a sprinkle of lemon zest before serving.
Feel free to swap walnuts for pine nuts or almonds for a different taste.
Make it vegan by leaving out the Parmesan cheese and using nutritional yeast instead.

Nutrition Facts:

Calories: 350 per serving
Protein: 12g
Fat: 18g
Carbohydrates: 35g
Fiber: 5g
Sugar: 2g

19 Radish Greens and Fettuccine

Radish greens are often overlooked, but they add a fresh and slightly peppery flavor to any dish. This Radish Greens and Fettuccine recipe is a perfect way to celebrate spring. It’s quick, tasty, and a great way to use up those greens in your fridge!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

8 ounces fettuccine pasta
2 cups radish greens, washed and chopped
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
Zest of 1 lemon (optional)

Instructions:

Start by cooking your fettuccine pasta according to the package instructions. Once it’s al dente, reserve 1/2 cup of the pasta water and then drain the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. If you like a bit of spice, stir in the red pepper flakes.

Next, add the chopped radish greens to the skillet. Cook for about 3-4 minutes until the greens are wilted. Make sure to stir them occasionally.

Now, combine the cooked fettuccine with the radish greens in the skillet. Pour in the reserved pasta water and mix it well. Season with salt and pepper to taste.

Finally, remove the skillet from heat, and stir in the grated Parmesan cheese, lemon juice, and lemon zest if you’re using it. Mix everything until the cheese melts and coats the pasta beautifully. Serve hot and enjoy your fresh radish greens and fettuccine!

Tips:

Don’t toss the radish leaves! They’re packed with nutrients and flavor.
You can add other veggies like zucchini or peas for more color and taste.
If desired, add a splash of cream for a richer sauce.

Nutrition Facts:

Calories: 320
Protein: 10g
Carbohydrates: 45g
Fat: 12g
Fiber: 3g

20 Peas and Prosciutto Carbonara

This creamy Peas and Prosciutto Carbonara is a delightful spring dish that combines fresh ingredients for a flavorful meal. With the sweetness of peas and the salty crunch of prosciutto, each bite is simply irresistible. Let’s whip up this delicious pasta in no time!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

12 ounces spaghetti or your favorite pasta
1 cup peas (fresh or frozen)
6 ounces prosciutto, diced
2 large eggs
1 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley, for garnish (optional)

Instructions:

Start by cooking the spaghetti in a large pot of boiling salted water. Follow the package instructions until it’s al dente. When ready, reserve about 1 cup of the pasta water, then drain the spaghetti.

In a large skillet, heat olive oil over medium heat. Add the diced prosciutto and cook until it becomes crispy, which should take about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

Next, toss the peas into the skillet and stir for about 2 minutes until they’re heated through. This adds a nice pop of color and sweetness to the dish.

In a bowl, whisk together the eggs and grated Parmesan cheese. Make sure the pasta is warm but not too hot, then quickly mix the spaghetti into the skillet with the prosciutto and peas. This will help the egg mixture cook gently and create that creamy sauce.

Now, pour the egg and cheese mixture over the pasta while tossing everything together. If the sauce seems too thick, gradually add some reserved pasta water until you reach your desired creaminess. Season it with salt and black pepper to taste.

Serve your Peas and Prosciutto Carbonara immediately, garnished with fresh parsley if you like. Enjoy your delicious meal!