There’s something magical about spring produce that makes me want to ditch heavy winter meals and embrace lighter, brighter flavors. This spring pasta recipe is my love letter to the season – it’s packed with crisp asparagus, sweet peas, and just enough creamy sauce to make it feel indulgent without weighing you down. I first made this dish for a casual Easter lunch years ago, and now my family demands it at every spring gathering. The best part? It comes together in just 30 minutes, making it perfect for busy weeknights when you want something fresh and satisfying. If you’re looking for spring pasta recipes that celebrate the season’s bounty without complicated techniques, this one’s got your name all over it.
Why You’ll Love This Spring Pasta Recipe
Oh my gosh, this spring pasta is one of those recipes that just makes me happy every time I make it! Let me tell you why it’s become my go-to dish when the weather warms up:
- It’s crazy quick – From chopping to serving, we’re talking 30 minutes tops. Perfect for those nights when you’re starving but don’t want to spend hours in the kitchen.
- Celebrates spring’s best flavors – That crisp asparagus and sweet peas? They taste like sunshine on a plate. I wait all winter for vegetables this fresh!
- Creamy without being heavy – The sauce is just rich enough to feel special, but light enough that you won’t feel stuffed. (Though seconds are totally acceptable – I won’t judge!)
- Total crowd-pleaser – My picky nephew even eats this, and that’s saying something. The flavors are simple but so satisfying.
Trust me, once you try this recipe, you’ll be making it on repeat all season long!
Ingredients for Spring Pasta
Okay, let’s gather everything we need for this gorgeous spring pasta! I like to divide my ingredients into two groups – the pasta itself and that dreamy sauce that brings it all together. Here’s what you’ll want to have ready:
For the Pasta
First up, the pasta base! I’m using 12 ounces of penne or fusilli – those little tubes and spirals are perfect for catching all that creamy sauce. Any short pasta will work though, so use what you’ve got! Just cook it according to the package directions (usually about 9-11 minutes for al dente), then drain it and set it aside. Pro tip: save about 1/2 cup of that starchy pasta water – it’s liquid gold for adjusting your sauce later!
For the Sauce
Now for the fun part – the sauce that makes this dish sing! You’ll need:
- 2 tablespoons olive oil (the good stuff!)
- 2 cloves garlic, minced (more if you’re a garlic lover like me)
- 1 cup asparagus, chopped into 1-inch pieces (snap off those tough ends first)
- 1 cup peas (fresh if you can find them, but frozen works great too)
- 1/4 cup heavy cream (this is where the magic happens)
- 1/2 cup freshly grated Parmesan cheese (none of that pre-shredded stuff, please!)
- Salt and pepper to taste (I’m generous with both)
See? Simple ingredients that pack a ton of flavor when they come together!
How to Make Spring Pasta
Alright, let’s get cooking! This is where the magic happens, and trust me, it’s way easier than it looks. I’ve made this spring pasta so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfectly.
First thing’s first – get your pasta water boiling! I always salt it generously – it should taste like the sea. While that’s heating up, you can prep your veggies. Chop that asparagus into bite-sized pieces and mince your garlic. Having everything ready to go makes the whole process so much smoother.
Once your pasta is cooking (set a timer so you don’t forget it!), heat your olive oil in a large skillet over medium heat. Add the garlic and sauté it for about a minute – just until it’s fragrant. Don’t let it brown! Burnt garlic will make the whole dish bitter, and we don’t want that.
Next, toss in your asparagus and peas. Cook them for 3-4 minutes, stirring occasionally. You want them tender but still with a little crunch – that fresh spring texture is everything! Now pour in your heavy cream and add the Parmesan. Let it simmer for 2 minutes until it starts to thicken up nicely. If it looks too thick, add a splash of that pasta water you saved – it works miracles for bringing the sauce together.
Drain your pasta (reserve that water!) and add it right to the skillet. Toss everything together until every piece is coated in that gorgeous creamy sauce. Season with salt and pepper – taste as you go! I always finish with an extra sprinkle of Parmesan because, well, cheese makes everything better.
And that’s it! You’ve just made a restaurant-quality spring pasta in less time than it takes to get delivery. See? I told you it was easy!
Tips for Perfect Spring Pasta
After making this spring pasta more times than I can count (my family never gets tired of it!), I’ve picked up some foolproof tricks to make it absolutely perfect every time. Here are my can’t-live-without tips:
- Fresh peas are game-changers – If you can find them at your farmers market, grab them! They’re sweeter than frozen and give that perfect pop of spring flavor. Just shell them while your pasta cooks – it’s totally worth the extra effort.
- That pasta water is liquid gold – I know I already mentioned this, but seriously! When your sauce looks too thick (it happens to the best of us), add a splash of the starchy water you reserved. It loosens everything up beautifully while making the sauce cling to the pasta.
- Lemon zest wakes everything up – Right before serving, I love grating some lemon zest over the top. That citrusy brightness cuts through the creaminess and makes all the flavors sing. If I’m feeling fancy, I’ll add a squeeze of juice too!
- Grate your own Parmesan – Those pre-shredded bags are convenient, but they don’t melt as smoothly. Taking 30 seconds to grate it fresh means your sauce will be silky instead of grainy. Plus, fresh Parmesan has so much more flavor!
These little tweaks barely add any time but make a world of difference. Try them out and see how your spring pasta transforms from good to « oh my gosh, can I have the recipe?! »
Variations for Your Spring Pasta Recipe
One of my favorite things about this spring pasta is how easily you can mix it up based on what’s in season or what you’re craving that day. Here are some of my go-to variations that keep things fresh (literally!):
Zucchini instead of asparagus – When summer squash starts showing up at the market, I swap in thinly sliced zucchini. It cooks even faster than asparagus and adds a lovely mild sweetness. Just toss it in during the last minute of cooking so it stays crisp-tender.
Pancetta for a smoky twist – Sometimes I’ll crisp up some diced pancetta before adding the garlic. Those little salty, smoky bits take this dish to a whole new level of deliciousness. (Bacon works too in a pinch!)
Ricotta for a lighter sauce – If I want something extra creamy but not as rich, I’ll stir in a few spoonfuls of fresh ricotta instead of heavy cream. It makes the sauce dreamy and light – perfect for warmer spring days.
The possibilities are endless! That’s what makes this recipe so special – it’s like a blank canvas for all your favorite spring flavors.
Serving Suggestions for Spring Pasta
Oh, let me tell you how I love to serve this spring pasta – it’s all about creating that perfect little moment at the table! First, I always top it with a generous handful of fresh herbs – basil if I have it, but parsley or chives work beautifully too. That pop of green makes it look as fresh as it tastes!
For drinks, I’m all about pairing it with a crisp white wine – a Pinot Grigio or Sauvignon Blanc cuts through the creaminess perfectly. If you’re not into wine, a sparkling water with lemon does the trick. And for sides? A simple arugula salad with lemon vinaigrette balances everything out so nicely. Trust me, this combo makes even a weeknight dinner feel like a special spring occasion!
Nutritional Information
Just a quick note about the nutrition in this spring pasta – all these numbers are rough estimates that can change depending on your ingredients. Did you use extra Parmesan? (I won’t blame you!) Or maybe a different pasta brand? Those little tweaks can shift things. The important thing is you’re getting a balanced meal packed with fresh veggies and good energy to keep you going!
Common Questions About Spring Pasta Recipes
I get asked about this spring pasta all the time, so let me share the answers to the most common questions that pop up in my kitchen!
Can I use frozen vegetables?
Absolutely! Frozen peas work beautifully in this recipe – I actually keep a bag in my freezer for pasta emergencies. Frozen asparagus can work too, though it’ll be softer than fresh. Just add them straight from frozen – no need to thaw! That said, fresh veggies do give the brightest spring flavor if you can get them.
How should I store leftovers?
This pasta keeps surprisingly well! Just pop it in an airtight container in the fridge for up to 3 days. When reheating, splash in a little milk or water to loosen the sauce – it’ll come back to life beautifully. Though honestly? Leftovers rarely last that long in my house!
Can I make this vegan?
You bet! Swap the heavy cream for coconut cream (just the thick part from the can) and use nutritional yeast instead of Parmesan. I’ve even made it with cashew cream when I was out of coconut milk! The veggies and pasta are already plant-based, so those easy swaps make it completely vegan without losing any of that creamy goodness.
Spring Pasta
Ingrédients
Equipment
Method
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute.
- Add asparagus and peas to the skillet. Cook for 3-4 minutes until tender.
- Stir in heavy cream and Parmesan cheese. Cook for 2 minutes until the sauce thickens.
- Add the cooked pasta to the skillet. Toss to coat evenly. Season with salt and pepper.