Twenty easy spring pasta recipes packed with protein and veggies for quick weeknight dinners.
Easy weeknight meals that can be made in about 20-30 minutes is my secret sauce. If it’s a meal I know my whole family will love, that’s even better. Like most little boys, my kids are pasta-obsessed which is why I’m always looking for new ways to change up pasta night. Quick-cooking, versatile and affordable, what’s not to love about a pasta dinner?
Since we eat pasta all year round, I love incorporating seasonal produce whenever possible. During the spring months, try adding asparagus, peas, green beans, or swiss chard. Fresh herbs are also always a good idea such as basil, dill, or parsley. This would also be a great time to use up the last of any basil pesto you have in the freezer.
To make it a complete meal, add your favorite protein such as shrimp or chicken and you’re well on your way to a quick and delicious dinner that everyone will love.
Frequently Asked Questions
Does it matter how much water I use when boiling pasta?
Actually yes. If you use too little water the pasta will not have room to cook without sticking together. The pasta also releases starch when cooking, and if there is not enough water the pasta will reabsorb the starch making your pasta too sticky.
Should I add salt when boiling pasta?
Yes. Salt enhances our ability to taste. When boiling pasta in salted water, the pasta absorbs the salt, helping us taste the sauce and ingredients in our pasta.
How far in advance can I prepare pasta recipes?
You can cook pasta up to 48 hours prior to serving.
How can I freeze pasta recipes?
Cooked pasta will last up to three months in the freezer. When it is time to use, defrost the pasta by putting it in the fridge to thaw. You can either put it in boiling water or in the microwave to reheat. Another idea is to add the cooked pasta to a soup or slow cooker dish when it is almost done cooking.
Your fork is waiting.
Top 20 Spring Pasta Recipes
Orzo Salad with Yogurt-Dill Vinaigrette
Orzo pasta is mixed with bright veggies and tossed in a creamy, yogurt-dill vinaigrette. Perfect for entertaining or a brown-bag lunch, this dish can be made up to 3 days in advance.