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Photo: Photographer: Fred Hardy, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Spring is just around the corner, and there’s no better way to welcome the season of blooming flowers and warmer weather than with a burst of color on your dinner plate. From veggie-packed pasta salads to garden-fresh pesto pasta, these dishes celebrate seasonal produce like lemon, peas and spinach. Recipes like our Beet Pasta with Goat Cheese & Walnuts and our Rotisserie Chicken & Spinach Pasta are sure to bring a splash of color and freshness to your table.
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Spaghetti with Creamy Lemon-Spinach Sauce: The Tastiest Way to Eat More Vegetables
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
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02of 27Beet Pasta with Goat Cheese & WalnutsPhotographer: Fred Hardy, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleBeets are blended to create a vibrant sauce for an easy way to amp up your veggie intake. We use marinated beets for extra flavor, but you can easily substitute plain cooked beets—just add a bit of lemon juice or white-wine vinegar to balance the sauce. Goat cheese adds creaminess while walnuts provide a satisfying crunch in this healthy pasta dish.View Recipe
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Beet Pasta with Goat Cheese & Walnuts
Photographer: Fred Hardy, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Beets are blended to create a vibrant sauce for an easy way to amp up your veggie intake. We use marinated beets for extra flavor, but you can easily substitute plain cooked beets—just add a bit of lemon juice or white-wine vinegar to balance the sauce. Goat cheese adds creaminess while walnuts provide a satisfying crunch in this healthy pasta dish.
03of 27Grilled Eggplant & Tomato PastaThe combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.View Recipe
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Grilled Eggplant & Tomato Pasta
The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.
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Roasted Red Pepper, Spinach & Feta Penne Pasta
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You’ll Make This Creamy Rotisserie Chicken & Spinach Pasta Again and Again
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Caprese Pasta Salad with Salami
Jacob Fox
07of 27Creamy Lemon Pasta with ShrimpYogurt makes a fine substitute for cream in the sauce for this easy pasta recipe. Just warm the yogurt (do not boil) and add some pasta-cooking water to thin it out. Lemon and fresh basil brighten up the whole-wheat pasta and complement the shrimp in this quick dinner recipe.View Recipe
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Creamy Lemon Pasta with Shrimp
Yogurt makes a fine substitute for cream in the sauce for this easy pasta recipe. Just warm the yogurt (do not boil) and add some pasta-cooking water to thin it out. Lemon and fresh basil brighten up the whole-wheat pasta and complement the shrimp in this quick dinner recipe.
08of 27One-Pot Pasta With Spinach & TomatoesCaitlin BenselThis one-pot pasta dinner is simple, fresh, and healthy—what’s not to love? Cooking the pasta right in the sauce saves time and cleanup while infusing the noodles with more flavor. This speedy recipe is also endlessly adaptable, and lends itself to plenty of easy ingredient swaps (make sure to check out the clever riffs below). Change up the spinach for any vegetables you have on hand such as sliced zucchini and mushrooms, or add leftover chicken or cooked and crumbled sausage. We’ve happily embraced whole-wheat spaghetti as a healthier alternative to white pasta; it works especially well in this one-pot application.View Recipe
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One-Pot Pasta With Spinach & Tomatoes
Caitlin Bensel
This one-pot pasta dinner is simple, fresh, and healthy—what’s not to love? Cooking the pasta right in the sauce saves time and cleanup while infusing the noodles with more flavor. This speedy recipe is also endlessly adaptable, and lends itself to plenty of easy ingredient swaps (make sure to check out the clever riffs below). Change up the spinach for any vegetables you have on hand such as sliced zucchini and mushrooms, or add leftover chicken or cooked and crumbled sausage. We’ve happily embraced whole-wheat spaghetti as a healthier alternative to white pasta; it works especially well in this one-pot application.
09of 27Cashew, Chickpea & Pasta Salad with Cilantro-Mint-Shallot VinaigretteSara HaasIn our humble opinion, the dressingmakesthis salad. Tangy and zesty with a bit of a crunch from the shallots, this cilantro-mint-shallot vinaigrette will quickly become your go-to. Make the dressing and chop up the veggies while you wait for the pasta to cook, then mix everything and enjoy!View Recipe
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Cashew, Chickpea & Pasta Salad with Cilantro-Mint-Shallot Vinaigrette
Sara Haas
In our humble opinion, the dressingmakesthis salad. Tangy and zesty with a bit of a crunch from the shallots, this cilantro-mint-shallot vinaigrette will quickly become your go-to. Make the dressing and chop up the veggies while you wait for the pasta to cook, then mix everything and enjoy!
10of 27Creamy Lemon & Spinach Pasta BakePhotographer: Fred Hardy, Food stylist: Jennifer Wendorf, Prop stylist: Shell RoysterThis creamy and comforting vegetarian pasta bake is perfect when you want a pasta dinner that is light, bright and flavorful. This easy pasta bake is packed with spinach. Feel free to swap the spinach out for another green like kale if you have it on hand. Just be sure to remove the tough stems and chop it into smaller pieces before cooking. Depending on your green, you may have to cook it a little bit longer so it’s nice and tender before baking.View Recipe
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Creamy Lemon & Spinach Pasta Bake
Photographer: Fred Hardy, Food stylist: Jennifer Wendorf, Prop stylist: Shell Royster
This creamy and comforting vegetarian pasta bake is perfect when you want a pasta dinner that is light, bright and flavorful. This easy pasta bake is packed with spinach. Feel free to swap the spinach out for another green like kale if you have it on hand. Just be sure to remove the tough stems and chop it into smaller pieces before cooking. Depending on your green, you may have to cook it a little bit longer so it’s nice and tender before baking.
11of 27Creamy Chicken Pasta with Brussels Sprouts & ArtichokesPhotographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyThe creamy white wine-garlic sauce helps blend artichokes and shaved Brussels sprouts together with nutty whole-wheat pasta in this quick dinner. Use a mandoline or a very sharp knife to shave the Brussels sprouts. If you opt for pre-packaged shaved sprouts, note that they might be on the thicker side, requiring a few extra minutes of cooking time. You can swap in canned artichokes, but they tend to have more sodium than frozen, so give them a good rinse before adding.View Recipe
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Creamy Chicken Pasta with Brussels Sprouts & Artichokes
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
The creamy white wine-garlic sauce helps blend artichokes and shaved Brussels sprouts together with nutty whole-wheat pasta in this quick dinner. Use a mandoline or a very sharp knife to shave the Brussels sprouts. If you opt for pre-packaged shaved sprouts, note that they might be on the thicker side, requiring a few extra minutes of cooking time. You can swap in canned artichokes, but they tend to have more sodium than frozen, so give them a good rinse before adding.
12of 27One-Pot White Bean, Spinach & Sun-Dried Tomato Orzo with Lemon & FetaPhotographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia BaylessThis one-pot pasta dish with white beans, spinach and sun-dried tomatoes is lively and vibrant and leaves you with an easy cleanup. Toasting the orzo before adding the broth adds another layer of flavor. Another dark leafy green like chopped kale or Swiss chard can stand in for the spinach, but may take longer to wilt in the pan. If you use a sturdier green, add it to the pan during the last 5 minutes of cooking time.View Recipe
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One-Pot White Bean, Spinach & Sun-Dried Tomato Orzo with Lemon & Feta
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
This one-pot pasta dish with white beans, spinach and sun-dried tomatoes is lively and vibrant and leaves you with an easy cleanup. Toasting the orzo before adding the broth adds another layer of flavor. Another dark leafy green like chopped kale or Swiss chard can stand in for the spinach, but may take longer to wilt in the pan. If you use a sturdier green, add it to the pan during the last 5 minutes of cooking time.
13of 27Creamy Arugula Pesto Pasta with Peas & TomatoesCharlotte & Johnny AutryHere, we jazz up store-bought pesto with peppery arugula and tangy goat cheese to make a creamy pasta sauce.View Recipe
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Creamy Arugula Pesto Pasta with Peas & Tomatoes
Charlotte & Johnny Autry
Here, we jazz up store-bought pesto with peppery arugula and tangy goat cheese to make a creamy pasta sauce.
14of 27Creamy Lemon Orzo with Spring PeasPhotographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly RaibikisThis recipe is an irresistible bowl-scraper. It’s fragrant and flavorful from the shallots, garlic, lemon and tarragon, and creamy from cream cheese. Plus, with the addition of low-sodium broth, the orzo cooks in the same pan as the rest of the ingredients—no extra pot or strainer necessary. You can have this easy, comforting spring dish on your table in about 30 minutes.View Recipe
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Creamy Lemon Orzo with Spring Peas
Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis
This recipe is an irresistible bowl-scraper. It’s fragrant and flavorful from the shallots, garlic, lemon and tarragon, and creamy from cream cheese. Plus, with the addition of low-sodium broth, the orzo cooks in the same pan as the rest of the ingredients—no extra pot or strainer necessary. You can have this easy, comforting spring dish on your table in about 30 minutes.
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Spicy Chicken Pasta with Peppers & Onions
Kelsey Hansen
16of 27Artichoke, Chickpea & Mozzarella Pasta SaladJen CauseyThis healthy pasta salad draws inspiration from a traditional antipasto platter. Artichoke hearts and pepperoncini add briny flavor, while fresh mozzarella lends a creamy note. Serve this pasta salad at your next dinner party or backyard get-together.View Recipe
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Artichoke, Chickpea & Mozzarella Pasta Salad
Jen Causey
This healthy pasta salad draws inspiration from a traditional antipasto platter. Artichoke hearts and pepperoncini add briny flavor, while fresh mozzarella lends a creamy note. Serve this pasta salad at your next dinner party or backyard get-together.
17of 27Giada’s Zucchini CarbonaraElizabeth NewmanThis meatless version of spaghetti carbonara has a similar depth of flavor to the original, thanks to browning the zucchini before adding it to the pasta. And, of course, it has all the rich, creamy goodness you look for in a carbonara.View Recipe
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Giada’s Zucchini Carbonara
Elizabeth Newman
This meatless version of spaghetti carbonara has a similar depth of flavor to the original, thanks to browning the zucchini before adding it to the pasta. And, of course, it has all the rich, creamy goodness you look for in a carbonara.
18of 27Parmesan Eggplant PastaThis lightened-up version of the classic eggplant pasta dish swaps out some of the cheese and uses protein-rich lentil pasta.View Recipe
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Parmesan Eggplant Pasta
This lightened-up version of the classic eggplant pasta dish swaps out some of the cheese and uses protein-rich lentil pasta.
19of 27Super Green PastaPhotographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine KeelyPack in your veggies with this quick and easy green pasta. Plenty of kale and spinach transform into a vibrant green sauce once cooked and blended with basil, pine nuts and Parmesan cheese for a pesto-like flavor. Enjoy this easy vegetarian pasta as is, or add grilled chicken or white beans for a boost of protein.View Recipe
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Super Green Pasta
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Pack in your veggies with this quick and easy green pasta. Plenty of kale and spinach transform into a vibrant green sauce once cooked and blended with basil, pine nuts and Parmesan cheese for a pesto-like flavor. Enjoy this easy vegetarian pasta as is, or add grilled chicken or white beans for a boost of protein.
20of 27Elote-Inspired Pasta SaladPhotographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina BrockmanThis zesty pasta salad draws inspiration from the flavors of elote—Mexican grilled corn on the cob that’s smothered in a creamy mayo-based sauce and sprinkled with chili powder, cotija cheese and lime. Corn kernels blister in the hot pan and a sprinkle of smoked paprika brings out the flavor. If you can’t find cotija cheese, grated Parmesan is a good substitute. There are a few methods you can use to remove corn kernels, whether it’s a corn stripper tool or a knife and a dish towel. For more, learnhow to cut corn off the cob.View Recipe
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Elote-Inspired Pasta Salad
Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina Brockman
This zesty pasta salad draws inspiration from the flavors of elote—Mexican grilled corn on the cob that’s smothered in a creamy mayo-based sauce and sprinkled with chili powder, cotija cheese and lime. Corn kernels blister in the hot pan and a sprinkle of smoked paprika brings out the flavor. If you can’t find cotija cheese, grated Parmesan is a good substitute. There are a few methods you can use to remove corn kernels, whether it’s a corn stripper tool or a knife and a dish towel. For more, learnhow to cut corn off the cob.
21of 27Green Goddess Ricotta PastaPhotographer: Sara Baurley, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleWe take the flavors of green goddess dressing—lemon, anchovy and herbs—and use them as the base for a colorful, bright pasta sauce. We like a mix of basil, chives, parsley and tarragon, but you can mix herbs depending on what you have on hand. Adding ricotta to the sauce creates a luscious, velvety texture, while the acidity from the lemon juice balances out the creaminess. We use shells, which hold the pools of sauce well, but you could easily swap in another noodle if you prefer. To amp up the veggies even more, try adding asparagus or peas to the dish.View Recipe
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Green Goddess Ricotta Pasta
Photographer: Sara Baurley, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
We take the flavors of green goddess dressing—lemon, anchovy and herbs—and use them as the base for a colorful, bright pasta sauce. We like a mix of basil, chives, parsley and tarragon, but you can mix herbs depending on what you have on hand. Adding ricotta to the sauce creates a luscious, velvety texture, while the acidity from the lemon juice balances out the creaminess. We use shells, which hold the pools of sauce well, but you could easily swap in another noodle if you prefer. To amp up the veggies even more, try adding asparagus or peas to the dish.
22of 27Black Bean, Corn & Avocado Pasta SaladJen CauseyServe this colorful, veggie-packed pasta salad at your next outdoor gathering. From creamy avocado to crunchy bell peppers, this pasta salad is full of texture and flavor. A homemade herb-lime vinaigrette ties everything together.View Recipe
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Black Bean, Corn & Avocado Pasta Salad
Serve this colorful, veggie-packed pasta salad at your next outdoor gathering. From creamy avocado to crunchy bell peppers, this pasta salad is full of texture and flavor. A homemade herb-lime vinaigrette ties everything together.
23of 27Burrata Pasta with Cherry Tomatoes & SpinachPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleThis luscious weeknight pasta dish features burrata cheese—a soft cow’s-milk cheese that looks similar to fresh mozzarella but features a creamy center that melts beautifully. You can substitute chopped fresh summer-ripe tomatoes for the cherry tomatoes. If they are plump and juicy they will moisten and flavor the pasta well so you can hold back on adding the full amount of pasta water. Serve with crusty garlic bread and a green salad on the side.View Recipe
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Burrata Pasta with Cherry Tomatoes & Spinach
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
This luscious weeknight pasta dish features burrata cheese—a soft cow’s-milk cheese that looks similar to fresh mozzarella but features a creamy center that melts beautifully. You can substitute chopped fresh summer-ripe tomatoes for the cherry tomatoes. If they are plump and juicy they will moisten and flavor the pasta well so you can hold back on adding the full amount of pasta water. Serve with crusty garlic bread and a green salad on the side.
24of 27Shirataki Noodles with Chicken, Feta & TomatoPhotographer: Jen Causey, Food Stylist: Emily Nabors HallWe pairshirataki noodleswith feta and tomatoes in this quick and vibrant dinner recipe. The tomatoes release their juices to create a glossy sauce that clings to the noodles and carries with it the flavors of garlic, oregano and basil. Crumbled feta and Kalamata olives add a briny punch.View Recipe
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Shirataki Noodles with Chicken, Feta & Tomato
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
We pairshirataki noodleswith feta and tomatoes in this quick and vibrant dinner recipe. The tomatoes release their juices to create a glossy sauce that clings to the noodles and carries with it the flavors of garlic, oregano and basil. Crumbled feta and Kalamata olives add a briny punch.
25of 27Creamy Tomato, Cucumber & Feta Pasta SaladJen CauseyEnjoy this veggie-packed pasta salad at your next picnic or backyard get-together. Cucumbers and fennel provide crunch to contrast the creamy feta and Kalamata olives. A tangy herb-buttermilk dressing completes the dish.View Recipe
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Creamy Tomato, Cucumber & Feta Pasta Salad
Enjoy this veggie-packed pasta salad at your next picnic or backyard get-together. Cucumbers and fennel provide crunch to contrast the creamy feta and Kalamata olives. A tangy herb-buttermilk dressing completes the dish.
26of 27Fusilli with Green Sauce & Burst Cherry TomatoesPhotographer: Greg DuPree, Food Stylist: Martgaret Dickey Prop Stylist: Kay ClarkeThis vegetarian dinner is packed with flavor, thanks to a lemon-herb shallot sauce. The herbaceous green sauce uses plenty of fresh herbs, including cilantro, dill and parsley. Use any leftover sauce as a dressing for grain bowls and salads.View Recipe
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Fusilli with Green Sauce & Burst Cherry Tomatoes
Photographer: Greg DuPree, Food Stylist: Martgaret Dickey Prop Stylist: Kay Clarke
This vegetarian dinner is packed with flavor, thanks to a lemon-herb shallot sauce. The herbaceous green sauce uses plenty of fresh herbs, including cilantro, dill and parsley. Use any leftover sauce as a dressing for grain bowls and salads.
27of 27Caprese Pasta SaladPhotographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine KeelyThis light and fresh caprese pasta salad is brought together with a bright and tangy dressing, with fresh mozzarella pearls adding creaminess to every bite.View Recipe
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Caprese Pasta Salad
Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely
This light and fresh caprese pasta salad is brought together with a bright and tangy dressing, with fresh mozzarella pearls adding creaminess to every bite.
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