15 Healthy Spring Pasta Recipes
Think tender greens, sweet peas, bright citrus, herbs, and quick-cooking vegetables that don’t need heavy sauces.
These recipes focus on simple techniques and smart ingredients—like olive oil, lemon, yogurt, beans, and seafood—so you get big taste without feeling weighed down afterward.
Whether you want a 15-minute weeknight bowl or something a little special for weekends, these healthy spring pastas bring that “first warm day” energy to your table.
1) Lemon-Asparagus Garlic Pasta
Description (20–30 words): Crisp-tender asparagus and lots of garlic get tossed with lemony olive oil sauce. It’s bright, simple, and tastes like spring in one quick pan.
Ingredients:
- 8 oz whole-wheat spaghetti (or regular)
- 1 bunch asparagus, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 lemon (zest + juice)
- Salt, pepper, chili flakes (optional)
- 2 tbsp grated Parmesan (optional)
Instructions:
- Cook pasta; add asparagus in last 2 minutes. Reserve 1/2 cup pasta water.
- Sauté garlic in olive oil 30 seconds.
- Toss pasta/asparagus with lemon, zest, and splash of pasta water. Season and serve.
2) Spring Pea & Mint Pesto Penne
Description (20–30 words): A sweet pea pesto with fresh mint makes this pasta taste vibrant and green. It’s creamy without cream and perfect served warm or chilled.
Ingredients:
- 8 oz penne
- 1 cup peas (fresh or frozen)
- 1/2 cup basil
- 1/4 cup mint
- 1/4 cup nuts (walnuts/pine nuts)
- 2 tbsp Parmesan (optional)
- 3 tbsp olive oil
- Lemon juice, salt, pepper
Instructions:
- Cook pasta; blanch peas 1 minute and drain.
- Blend peas, herbs, nuts, olive oil, Parmesan, lemon, salt.
- Toss pesto with pasta; loosen with pasta water as needed.
3) Spinach-Ricotta Lemon Orzo
Description (20–30 words): Cozy but still light, this lemony orzo turns creamy with ricotta and wilting spinach. Great as a quick lunch or simple side.
Ingredients:
- 1 cup orzo
- 2 cups baby spinach
- 1/2 cup ricotta
- 1 lemon (zest + juice)
- 1 tbsp olive oil
- Salt, pepper
Instructions:
- Cook orzo; reserve a little cooking water.
- Stir in ricotta, lemon, olive oil.
- Fold in spinach to wilt; adjust texture with a splash of water.
4) Cherry Tomato Basil “No-Cook” Pasta
Description (20–30 words): Juicy tomatoes, basil, and olive oil make a fresh sauce while the pasta cooks. It’s light, summery-springy, and practically effortless.
Ingredients:
- 8 oz pasta (spaghetti or fusilli)
- 2 cups cherry tomatoes, halved
- 1/3 cup basil, torn
- 2 tbsp olive oil
- 1 clove garlic, grated
- Salt, pepper
- Optional: mozzarella pearls
Instructions:
- Mix tomatoes, basil, olive oil, garlic, salt; let sit 10 minutes.
- Cook pasta; drain.
- Toss hot pasta with tomato mixture; add mozzarella if using.
5) Zucchini Ribbon Pasta with Parmesan-Lemon
Description (20–30 words): Half pasta, half zucchini ribbons keeps this bowl light and fresh. Lemon and Parmesan make a simple glossy sauce that clings to every bite.
Ingredients:
- 6 oz linguine
- 2 medium zucchinis (ribboned)
- 2 tbsp olive oil
- 1 lemon (juice + zest)
- 1/4 cup Parmesan
- Salt, pepper
Instructions:
- Cook pasta; reserve 1/2 cup water.
- Toss hot pasta with olive oil, lemon, Parmesan.
- Fold in zucchini ribbons to soften slightly; season and serve.
6) Lemony Chickpea & Arugula Pasta
Description (20–30 words): Chickpeas add protein and a satisfying bite, while peppery arugula keeps things fresh. This one is tangy, garlicky, and pantry-friendly.
Ingredients:
- 8 oz pasta
- 1 can chickpeas, drained
- 2 cups arugula
- 2 cloves garlic, sliced
- 2 tbsp olive oil
- Lemon juice, salt, pepper
Instructions:
- Cook pasta; reserve water.
- Sauté garlic in olive oil; add chickpeas to warm.
- Toss with pasta, lemon, arugula; add pasta water to loosen.
7) Spring Veggie Pasta Primavera (Light)
Description (20–30 words): A lighter primavera packed with snap peas, carrots, and broccoli in a glossy lemon-olive oil sauce—no heavy cream, just clean flavor.
Ingredients:
- 8 oz pasta (farfalle works well)
- 1 cup snap peas
- 1 cup broccoli florets
- 1 carrot, thin-sliced
- 2 tbsp olive oil
- 1 lemon (juice)
- Salt, pepper, Parmesan (optional)
Instructions:
- Cook pasta; add broccoli/carrot in last 3 minutes; snap peas last 1 minute.
- Drain, reserving water.
- Toss with olive oil, lemon, seasoning, and a splash of pasta water.
8) Salmon & Dill Yogurt Pasta
Description (20–30 words): Flaky salmon and a lemon-dill yogurt sauce make this feel creamy and fresh. It’s a lighter twist that still tastes rich and comforting.
Ingredients:
- 8 oz pasta
- 1–2 cups cooked salmon (leftover or canned)
- 1/2 cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp dill (fresh preferred)
- Lemon juice, salt, pepper
Instructions:
- Cook pasta and drain.
- Stir yogurt with dill, lemon, olive oil, salt, pepper.
- Toss sauce with pasta; fold in salmon gently. Add a splash of warm water if needed.
9) Garlic Shrimp & Spinach Angel Hair
Description (20–30 words): Fast-cooking shrimp, garlic, and spinach come together in minutes. Angel hair makes it feel light, while lemon keeps the flavor sharp and clean.
Ingredients:
- 8 oz angel hair
- 1 lb shrimp, peeled
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 3 cups spinach
- Lemon juice, salt, pepper
Instructions:
- Cook pasta quickly; reserve water.
- Sauté garlic in oil, add shrimp; cook until pink.
- Add spinach to wilt, toss with pasta and lemon; loosen with pasta water.
10) Creamy Avocado Pea Pasta
Description (20–30 words): Avocado and peas blend into a silky green sauce that feels indulgent but stays fresh. Best served immediately with extra lemon and herbs.
Ingredients:
- 8 oz pasta
- 1 ripe avocado
- 1 cup peas
- 1 clove garlic
- 2 tbsp lemon juice
- Basil or parsley
- Salt, pepper
Instructions:
- Cook pasta; blanch peas 1 minute and drain.
- Blend avocado, peas, garlic, lemon, herbs, salt.
- Toss with hot pasta; add pasta water to thin.
11) Mushroom & Spring Onion Whole-Wheat Fettuccine
Description (20–30 words): Earthy mushrooms and sweet spring onions create a savory, balanced pasta that still feels light. A splash of lemon lifts everything at the end.
Ingredients:
- 8 oz whole-wheat fettuccine
- 8 oz mushrooms, sliced
- 3 spring onions, sliced
- 2 tbsp olive oil
- Lemon juice (optional)
- Salt, pepper
Instructions:
- Cook pasta.
- Sauté mushrooms until browned; add spring onions to soften.
- Toss with pasta, seasoning, and a squeeze of lemon.
12) Broccoli Lemon “Alfredo” (Greek Yogurt)
Description (20–30 words): This lighter Alfredo uses Greek yogurt for creamy texture without heavy cream. Lemon and broccoli keep it fresh, and it still feels satisfyingly saucy.
Ingredients:
- 8 oz pasta
- 2 cups broccoli florets
- 3/4 cup Greek yogurt
- 1/4 cup Parmesan
- 1 clove garlic, grated
- Lemon zest + juice, salt, pepper
Instructions:
- Cook pasta; add broccoli in last 3 minutes.
- Mix yogurt, Parmesan, garlic, lemon, seasoning in a bowl.
- Toss with hot pasta; thin with pasta water until creamy.
13) Artichoke, Lemon & White Bean Pasta
Description (20–30 words): White beans and artichokes make this hearty but still springy. Lemon and olive oil keep it bright, with a satisfying, protein-rich bite.
Ingredients:
- 8 oz pasta
- 1 can white beans, drained
- 1 can artichoke hearts, chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Lemon juice, salt, pepper
Instructions:
- Cook pasta; reserve water.
- Sauté garlic in olive oil; add beans and artichokes to warm.
- Toss with pasta and lemon; adjust with pasta water.
14) Carrot-Ginger Sesame Noodles (Springy & Light)
Description (20–30 words): A fresh, crunchy pasta bowl with carrot ribbons and a sesame-ginger sauce. It’s bright, lightly sweet, and great warm or chilled.
Ingredients:
- 8 oz spaghetti or soba
- 2 carrots, ribboned
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar or lime juice
- 1 tsp grated ginger
- Sesame seeds, scallions (optional)
Instructions:
- Cook noodles and rinse if serving chilled.
- Whisk soy sauce, sesame oil, vinegar, ginger.
- Toss noodles with carrots and sauce; top with sesame and scallions.
15) Spring Lemon Herb Pasta with Peas & Parmesan
Description (20–30 words): This is the “clean and green” bowl: peas, fresh herbs, lemon, and just enough Parmesan. It’s simple, fresh, and endlessly repeatable.
Ingredients:
- 8 oz pasta
- 1 cup peas
- 1/2 cup mixed herbs (parsley, basil, chives)
- 2 tbsp olive oil
- Lemon zest + juice
- 1/4 cup Parmesan
- Salt, pepper
Instructions:
- Cook pasta; add peas in the last 2 minutes. Reserve water.
- Toss with olive oil, herbs, lemon, Parmesan.
- Add pasta water as needed; season to taste.
