12 Delicious Springtime Spaghetti Recipes

Unleash the vibrant flavors of spring with our roundup of 12 Delicious Springtime Spaghetti Recipes! Perfect for home cooks looking to brighten up their dinner rotation, these dishes blend seasonal produce with comforting pasta for meals that are as easy to make as they are satisfying. From light and lemony to rich and creamy, there’s a recipe here to inspire your next spaghetti night. Let’s dive in!

Springtime Spaghetti with Lemon and Peas

Venturing into the vibrant flavors of spring, this dish combines the freshness of peas with the zesty brightness of lemon, creating a pasta that’s both light and satisfying. Perfect for those evenings when you crave something wholesome yet effortless.

Ingredients

• 8 oz spaghetti
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup fresh peas
• Zest and juice of 1 large lemon
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, thinly sliced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to let it burn.
3. Add the fresh peas to the skillet and cook for 2 minutes, just until they brighten in color. Tip: Fresh peas cook quickly, so keep an eye on them to maintain their crisp texture.
4. Drain the spaghetti, reserving 1/2 cup of the pasta water. Add the spaghetti directly to the skillet with the peas.
5. Turn off the heat. Stir in the lemon zest, lemon juice, Parmesan cheese, basil, salt, and pepper. Tip: The residual heat will melt the cheese and wilt the basil perfectly.
6. If the pasta seems dry, add the reserved pasta water a tablespoon at a time until the desired consistency is achieved. Tip: The starch in the pasta water helps to create a silky sauce that clings to the noodles.

Enjoy the harmonious blend of creamy Parmesan and vibrant lemon, with the peas adding a sweet pop in every bite. Serve this dish with a sprinkle of additional basil and Parmesan on top for an extra layer of flavor.

Garlic Butter Springtime Spaghetti

Let’s dive into creating a dish that perfectly captures the essence of spring with its vibrant flavors and comforting warmth. This Garlic Butter Springtime Spaghetti combines the freshness of seasonal produce with the rich, savory notes of garlic and butter, offering a delightful meal that’s both simple and sophisticated.

Ingredients

• 8 oz spaghetti
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/2 cup fresh peas
• 1/2 cup asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup heavy cream
• 1/2 cup Parmesan cheese, freshly grated
• 1 tbsp lemon zest
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Add the peas and asparagus to the skillet. Cook for 3-4 minutes, until the vegetables are tender but still vibrant.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy.
5. Drain the spaghetti and add it directly to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
6. Season with salt and freshly ground black pepper to taste. Stir in the lemon zest and chopped parsley for a fresh, zesty finish.

Enjoy this Garlic Butter Springtime Spaghetti with its silky sauce clinging to each strand of pasta, punctuated by the crisp-tender vegetables and bright citrus notes. For an extra touch of elegance, serve with a sprinkle of additional Parmesan and a drizzle of high-quality olive oil.

Springtime Spaghetti Primavera

Fresh flavors and vibrant colors come together in this Springtime Spaghetti Primavera, a dish that celebrates the season’s bounty. Follow these steps to create a meal that’s as delightful to look at as it is to eat.

Ingredients

• 8 oz spaghetti
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
3. Add the asparagus to the skillet and cook until tender-crisp, about 3 minutes. Tip: Stir occasionally to ensure even cooking.
4. Stir in the cherry tomatoes and cook for an additional 2 minutes until they begin to soften.
5. Reduce the heat to low and pour in the heavy cream, stirring to combine. Allow the mixture to simmer gently for 2 minutes.
6. Drain the spaghetti and add it to the skillet, tossing to coat evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
7. Remove the skillet from heat and stir in the Parmesan cheese and basil. Season with salt and freshly ground black pepper to taste. Tip: Adding the cheese off the heat prevents clumping.

With its creamy texture and bright, herbaceous notes, this Springtime Spaghetti Primavera is a feast for the senses. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.

Springtime Spaghetti with Asparagus and Pancetta

Let’s dive into creating a dish that perfectly captures the essence of spring with its vibrant flavors and colors. This Springtime Spaghetti with Asparagus and Pancetta is a delightful combination of fresh, crisp asparagus and savory pancetta, tossed with al dente spaghetti for a meal that’s both satisfying and light.

Ingredients

• 8 oz spaghetti
• 1/2 lb asparagus, trimmed and cut into 2-inch pieces
• 4 oz pancetta, diced
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the spaghetti cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the garlic and red pepper flakes to the skillet, sautéing for 30 seconds until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Add the asparagus to the skillet, seasoning with salt and pepper. Cook for 3-4 minutes until the asparagus is tender-crisp. Tip: Keep the asparagus vibrant by not overcooking.
5. Drain the spaghetti, reserving 1/2 cup of the pasta water. Add the spaghetti to the skillet with the asparagus and pancetta, tossing to combine. If needed, add the reserved pasta water a little at a time to loosen the sauce.
6. Remove from heat and stir in the Parmesan cheese until the pasta is evenly coated. Adjust seasoning with salt and pepper if necessary.

You’ll love the contrast of textures in this dish—the crisp asparagus against the tender spaghetti, all brought together by the rich, salty pancetta. Serve it with a sprinkle of extra Parmesan and a glass of crisp white wine for a truly spring-inspired meal.

Springtime Spaghetti Carbonara with Fresh Herbs

Kickstart your spring cooking with a dish that combines the richness of traditional carbonara with the freshness of seasonal herbs. This Springtime Spaghetti Carbonara with Fresh Herbs is a delightful twist on the classic, perfect for those who appreciate a lighter, herbaceous touch to their pasta.

Ingredients

• 8 oz spaghetti
• 4 slices thick-cut bacon, diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh chives, finely chopped
• 1/4 cup fresh basil, finely chopped
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the skillet from heat and set aside.
3. In a medium bowl, whisk together the lightly beaten eggs, Pecorino Romano, Parmesan, black pepper, and sea salt until well combined.
4. Drain the spaghetti, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the bacon, tossing to coat in the bacon fat.
5. Quickly pour the egg and cheese mixture over the pasta, stirring constantly to create a creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
6. Remove the skillet from heat and stir in the fresh parsley, chives, and basil until evenly distributed.
7. Serve immediately, garnished with additional grated cheese and fresh herbs if desired.

A harmonious blend of creamy, salty, and fresh flavors, this Springtime Spaghetti Carbonara is best enjoyed right after preparation. The fresh herbs add a vibrant contrast to the rich sauce, making it a perfect dish for a spring evening.

Springtime Spaghetti with Cherry Tomatoes and Basil

On a bright spring day, nothing beats the freshness of a pasta dish that celebrates the season’s bounty. This Springtime Spaghetti with Cherry Tomatoes and Basil is a vibrant, easy-to-make meal that brings the garden to your plate.

Ingredients

• 8 oz spaghetti
• 2 cups cherry tomatoes, halved
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 cup fresh basil leaves, torn
• 1/2 cup grated Parmesan cheese
• 1 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
4. Add the cherry tomatoes to the skillet, cooking until they begin to soften and release their juices, about 3-4 minutes.
5. Drain the spaghetti, reserving 1/2 cup of the pasta water.
6. Add the drained spaghetti to the skillet with the tomatoes, tossing to combine. If needed, add the reserved pasta water a little at a time to loosen the sauce.
7. Remove the skillet from the heat and stir in the torn basil leaves and grated Parmesan cheese.
8. Season with sea salt to taste and serve immediately.

Zesty and fresh, this dish offers a perfect balance of flavors with the sweetness of cherry tomatoes and the sharpness of Parmesan. For an extra touch of spring, garnish with additional basil leaves and serve with a crisp white wine.

Springtime Spaghetti with Spinach and Ricotta

Zesty flavors and fresh ingredients come together in this delightful pasta dish that’s perfect for welcoming the spring season. Our Springtime Spaghetti with Spinach and Ricotta is a simple yet elegant meal that combines the richness of ricotta with the freshness of spinach, creating a harmonious balance on your palate.

Ingredients

• 8 ounces dried spaghetti
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 4 cups fresh baby spinach, tightly packed
• 1 cup whole-milk ricotta cheese
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon unsalted butter
• 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Add the fresh baby spinach to the skillet, stirring gently until just wilted, about 2 minutes. Remove the skillet from heat.
4. In a medium bowl, combine the ricotta cheese, sea salt, black pepper, and red pepper flakes, mixing until smooth.
5. Drain the spaghetti and return it to the pot. Add the ricotta mixture, wilted spinach, Parmesan cheese, unsalted butter, and reserved pasta water. Toss everything together until the pasta is evenly coated and the ingredients are well combined.
6. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of red pepper flakes if desired.

Oozing with creamy ricotta and vibrant spinach, this dish offers a velvety texture with a slight bite from the al dente spaghetti. For an extra touch of spring, serve with a side of roasted asparagus or a crisp white wine.

Springtime Spaghetti with Shrimp and Lemon Zest

Just as the days grow longer and the air fills with the promise of spring, our kitchens crave dishes that reflect the season’s brightness and vitality. This Springtime Spaghetti with Shrimp and Lemon Zest is a perfect embodiment of that freshness, combining the succulence of shrimp with the zesty punch of lemon to create a dish that’s as vibrant as the season itself.

Ingredients

• 8 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup dry white wine
• Zest of 1 lemon
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup chopped fresh parsley
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shrimp, seasoning lightly with salt, and cook until pink and opaque, about 2 minutes per side. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes, cooking until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2 minutes.
5. Return the shrimp to the skillet, adding the lemon zest, lemon juice, and reserved pasta water. Stir to combine and bring to a simmer.
6. Add the drained spaghetti to the skillet, tossing to coat evenly in the sauce. If the pasta seems dry, add more reserved pasta water a tablespoon at a time.
7. Finish by sprinkling with chopped parsley and tossing once more. Tip: For an extra burst of freshness, add the parsley just before serving to preserve its vibrant color.

Now this Springtime Spaghetti with Shrimp and Lemon Zest offers a delightful contrast of textures, from the tender shrimp to the al dente pasta, all enveloped in a sauce that’s bright and slightly spicy. Serve it with a sprinkle of additional lemon zest on top for an extra zing, or alongside a crisp green salad to round out the meal.

Springtime Spaghetti with Mushrooms and Thyme

Here’s a delightful way to welcome the season with a dish that’s as nourishing as it is comforting. Springtime Spaghetti with Mushrooms and Thyme combines the earthy flavors of mushrooms with the fresh, aromatic touch of thyme, creating a perfect balance for a springtime meal.

Ingredients

• 8 ounces spaghetti
• 2 tablespoons extra-virgin olive oil
• 1 pound mixed wild mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and become golden, about 5-7 minutes.
3. Add the garlic and thyme to the skillet, cooking for 1 minute until fragrant. Tip: Ensure the garlic doesn’t brown to avoid bitterness.
4. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Simmer until the wine is reduced by half, about 2-3 minutes.
5. Stir in the heavy cream and Parmesan cheese, then season with salt and pepper to taste. Tip: The sauce should coat the back of a spoon; if it’s too thick, add a splash of the reserved pasta water.
6. Add the drained spaghetti to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes to allow the flavors to meld. Tip: Use tongs for easy tossing and even coating.

Light and creamy, this dish offers a harmonious blend of textures from the al dente pasta to the tender mushrooms. Serve it garnished with extra thyme leaves and a drizzle of olive oil for an elegant touch.

Springtime Spaghetti with Pea Pesto

Springtime brings a fresh perspective to the kitchen, and what better way to celebrate than with a dish that captures the essence of the season. Springtime Spaghetti with Pea Pesto is a vibrant, flavorful dish that combines the sweetness of peas with the richness of pesto, creating a perfect balance for your palate.

Ingredients

• 8 ounces spaghetti
• 1 cup fresh peas, blanched
• 1/4 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 1 garlic clove, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, prepare the pea pesto by combining the blanched peas, olive oil, Parmesan cheese, pine nuts, minced garlic, sea salt, black pepper, lemon zest, and lemon juice in a food processor. Pulse until smooth, scraping down the sides as needed.
3. Drain the spaghetti, reserving 1/2 cup of the pasta water. Return the spaghetti to the pot.
4. Add the pea pesto to the spaghetti, tossing to coat evenly. If the pesto is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
5. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of lemon zest for an extra burst of flavor.

Zesty and fresh, this Springtime Spaghetti with Pea Pesto offers a delightful texture contrast between the al dente pasta and the creamy pesto. For a creative twist, serve it alongside grilled chicken or shrimp for added protein, or enjoy it as is for a light, vegetarian meal that sings of spring.

Springtime Spaghetti with Artichokes and Olives

Gathering the freshest ingredients is the first step to creating a dish that sings with the flavors of spring. This Springtime Spaghetti with Artichokes and Olives is a vibrant, easy-to-make meal that brings a touch of elegance to your weeknight dinner rotation.

Ingredients

• 8 oz spaghetti
• 2 tbsp extra-virgin olive oil
• 1 cup marinated artichoke hearts, drained and quartered
• 1/2 cup Kalamata olives, pitted and halved
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup vegetable broth
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup grated Parmesan cheese
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the artichoke hearts and olives to the skillet, cooking for 3-4 minutes until slightly browned.
4. Pour in the vegetable broth, scraping any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.
5. Drain the pasta, reserving 1/4 cup of the pasta water. Add the spaghetti to the skillet along with the reserved pasta water, tossing to combine.
6. Remove from heat and stir in the parsley and Parmesan cheese. Season with salt as needed.

Combining the al dente spaghetti with the tangy artichokes and briny olives creates a dish that’s both hearty and refreshing. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the delicious sauce.

Springtime Spaghetti with Chicken and Spring Vegetables

Zesty flavors and fresh ingredients come together in this delightful dish that celebrates the bounty of spring. Perfect for a cozy dinner or a festive gathering, this recipe is designed to guide you through each step with precision and ease.

Ingredients

• 8 oz spaghetti
• 2 boneless, skinless chicken breasts, thinly sliced
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup peas, fresh or frozen
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken stock
• 1/4 cup heavy cream
• 1/2 cup Parmesan cheese, freshly grated
• 1 tbsp unsalted butter
• Salt and freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken slices, season with salt and pepper, and cook until golden brown and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the asparagus and peas, sautéing for 3-4 minutes until vibrant and slightly tender. Tip: Blanching the asparagus beforehand can ensure even cooking.
4. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the chicken stock and heavy cream, bringing the mixture to a simmer.
5. Return the cooked chicken to the skillet, along with the cooked spaghetti. Toss everything together, adding the reserved pasta water as needed to loosen the sauce.
6. Stir in the Parmesan cheese and butter until the sauce is creamy and coats the pasta evenly. Tip: For an extra glossy finish, add the butter off the heat to prevent separation.
7. Season with additional salt and pepper if needed, and serve immediately. Tip: Garnish with extra Parmesan and a sprinkle of fresh herbs for a vibrant touch.

Perfectly balanced, this dish offers a creamy texture with a burst of fresh spring vegetables in every bite. Serve it with a crisp white wine to complement the rich flavors, or enjoy it as is for a satisfying meal that feels both indulgent and light.

Conclusion

Feasting on these 12 Delicious Springtime Spaghetti Recipes is the perfect way to welcome the season! Each dish brings its own unique twist to the table, ensuring there’s something for every palate. We’d love to hear which recipe stole your heart—drop a comment below. And if you’re as excited about these flavors as we are, don’t forget to share the love on Pinterest. Happy cooking!