Spring Pastas

By Amy S. White

 

It’s spring! The sun is setting later. The air is filled with the promise of renewal. Our gardens are growing green with herbs and early sprouts. Our kitchens are beckoning us to put aside the heaviness of winter pot pies, roasts and braises, and embrace the season’s vibrant flavors. With its abundance of fresh produce—spring onions, crisp asparagus, tender peas and fragrant herbs—spring inspires dishes that are as light and refreshing as the world blooming around us. And what better canvas for these ingredients than pasta?

For those who are gluten-free or cutting carbs, there are plenty of pasta substitutes out there. Vegetable “pastas” like zucchini noodles (zoodles), spaghetti squash or cauliflower gnocchi are just some options that offer a health-boosting additional serving of veggies. Currently trending legume-based “pastas”—made from chickpeas, lentils or black beans—come in various shapes and are packed with extra protein and fiber. Finally, there are plenty of pastas made from whole and alternative grains such as brown rice or quinoa, which will satisfy those who crave that pasta-like texture in their bowls while still avoiding carbs and adding fiber and other nutrients. 

The following spring pasta dishes throw off their weighty blankets of dark sauce and lightly dress themselves in colorful brightness. The first two recipes are quite similar, using variations of spring alliums, lettuces and a touch of prosciutto for added depth of flavor (but can easily be left out for vegetarians). The third recipe makes use of spring’s favorite herbs—parsley, sage, rosemary and thyme—and is named after the famous ballad in which they are prominently featured. The final recipe is a brighter, lighter, more refreshing take on the traditional Italian pasta primavera, or “spring pasta,” which certainly could not be left off the list.

Whether you’re hosting a garden party, planning a casual weeknight meal or simply savoring the joy of seasonal eating, these recipes will bring a taste of spring to your table. 

 

Spring Pasta with Prosciutto, Lettuce and Peas

Ingredients:

¼ stick unsalted butter

2 tablespoons olive oil (plus additional for drizzling later)

¼ pound green onions, sliced

2 tablespoons minced shallot

kosher salt and freshly ground black pepper, to taste

½ cup white wine (such as pinot grigio)

½ cup low-salt chicken broth

2 cups fresh spring peas, shelled

1 pound campanelle (trumpet-shaped) pasta or other shell-shaped pasta

1 head Boston lettuce, cored, leaves cut into 3/4-inch-wide slices

1 cup finely grated parmesan cheese plus additional for sprinkling

4 ounces thinly sliced prosciutto, into ½-inch-wide strips (optional)

Directions:

Melt the butter plus two tablespoons olive oil in heavy large skillet over medium heat. Add the green onions and shallots. Season with salt and pepper. Sauté until fragrant and translucent, about four minutes. Add the wine. Increase the heat to medium-high and simmer until the liquid is almost evaporated, about three minutes. Add the broth and peas and bring to a simmer, then set aside. 

In the meantime, fill a large pasta pot with water, salt it and set it over high heat to boil. Cook the pasta according to package directions for al dente results. Drain, reserving one cup of the pasta water. Add lettuce leaves to the mixture and stir over low heat just until wilted, about a minute. Add the drained pasta and parmesan cheese and toss together, adding reserved pasta water by ¼-cupfuls if it seems dry. Season with additional salt and pepper to taste. Fold in the prosciutto (if using), drizzle with olive oil and serve, with additional parmesan as desired.

 

Egg Pappardelle with Arugula, Leeks and Prosciutto

Ingredients:

½ pound egg pappardelle, or other broad, flat noodle

2 tablespoons olive oil

2 tablespoons unsalted butter

2 leeks, white and pale green parts only, halved lengthwise and thinly sliced crosswise

¼ cup chopped fresh chives

¼ teaspoon pure lemon oil

4 cups baby arugula

⅓ cup parmesan cheese, plus extra for serving

Kosher salt and freshly ground black pepper, to taste

4 ounces prosciutto, torn into 1-inch pieces (optional)

Directions:

Fill a large pasta pot with water, salt it and set it over high heat to boil. Cook the pasta according to package directions for al dente results. Drain, reserving two cups of the pasta water. Meanwhile, heat oil and butter in a large heavy pot over medium heat. Add the leeks and cook, stirring often, until softened but not browned, about seven minutes. Add the cooked pasta, chives, lemon oil and ¾ cup pasta cooking liquid. Cook, tossing and adding more cooking liquid by ¼-cupfuls as needed, until a glossy sauce forms that coats pasta, about four minutes. Add arugula and the parmesan cheese, season with salt and pepper, and toss to combine. Add the prosciutto (if using) and toss again. Top pasta with more lemon zest and serve with additional parmesan if desired.

 

“Scarborough Fair” Pasta

Ingredients:

1 tablespoon butter

3 tablespoons olive oil, divided

1 clove garlic, chopped

½ cup panko-style breadcrumbs

½ pound bucatini, spaghetti rigati, or other thicker, longer pasta shape

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

Kosher salt and freshly ground black pepper, to taste

½ teaspoon red pepper flakes

½ cup chopped fresh parsley

1 teaspoon lemon juice

2 tablespoons grated parmesan cheese, plus extra for serving

Directions:

Fill a large pasta pot with water, salt it and set it over high heat to boil. In a large skillet, melt the butter with one tablespoon of olive oil over medium heat. Add the chopped garlic and stir for one minute, taking care not to burn it. Add the panko and cook, stirring often (about five minutes) until toasted. Transfer the breadcrumb mixture to a separate bowl and set aside, keeping the skillet out. 

Cook the pasta according to package directions for al dente results. Drain, reserving one cup of the pasta water. Return the skillet to medium-low heat and add the second tablespoon of olive oil. Stir in the chopped sage, rosemary and thyme, then season with salt, pepper and red pepper flakes. Cook for a minute, then add the pasta to the skillet and stir to combine. Add enough of the pasta water to moisten the pasta, then add the last tablespoon of olive oil and toss until coated. Add the chopped parsley, lemon juice and parmesan; give it a final toss until well combined. Top with the garlic breadcrumbs and serve with additional parmesan if desired.

 

Pasta Primavera 2025

Ingredients:

½ pound penne pasta, or other short tube-shaped pasta

1 cup fresh peas, shelled

¼ pound green beans, cut in half

¼ pound sugar snap peas

3 small carrots, cut into small rounds

1 small yellow squash, diced

2 tablespoons olive oil, divided

2 cloves garlic, minced

1 teaspoon red pepper flakes

½ cup grated parmesan cheese

¾ cup ricotta cheese

kosher salt, to taste

1 tablespoon chopped chives

1 tablespoon chopped mint

Directions:

Fill a large pasta pot with water, salt it and set it over high heat to boil. Cook the pasta three minutes less than package directs for al dente results. Add the peas, green beans, snap peas, carrots and squash in with the pasta and cook for the remaining time (three minutes), until pasta and vegetables are to desired tenderness. 

In a large sauté pan, add the oil, garlic, and red pepper flakes. Put the heat on medium and begin to cook the garlic and pepper in the oil, taking care not to burn it. Drain the pasta and vegetables and add them to the sauté pan; toss well. Stir in the parmesan and ricotta cheese, and salt to taste. Toss with the remaining tablespoon of olive oil and serve sprinkled with chopped chives and mint.