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Put a Spring in Your Step! Easy Spring Pasta Recipes

Put a Spring in Your Step! Easy Spring Pasta Recipes


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Enjoy the easiest produce season of the year with these vibrant, healthy pastas

Spring is finally here. So naturally, we're gearing up for all the fresh foods that the season brings — think leeks, chives, fresh leafy greens, green garlic, and artichokes. The variety seems endless after three months of winter gourds.

Click here to see Easy Spring Pasta Recipes

So what does an enterprising home cook do with all this green? Cook it up with pasta, naturally. Spring ingredients lend themselves beautifully to fast, easy, kid-friendly pasta dinners that are a hit with the families and packed with nutrients and fiber.

These easy fixes will be saviors on busy nights, or just when you're trying to eat light. So stock up, kick back, and enjoy some of spring’s easiest eats!

For even more late winter and spring recipe ideas, check out this handy guide to leafy greens, then click through our slideshow of easy spring pasta recipes for inspiration.

— Brooklyn Supper, Babble


The 67 Most Delish Spring Pastas

And if you need more spring recipe inspiration, try our 50 best-ever spring soups .

Gnocchi cacio e pepe-style is an absolute dream.

The sauce is reminiscent of cacio e pepe, so you know it's good.

Only way to make pasta even better? Fry it.

100 percent worth the effort.

BUY NOW Le Creuset Signature Iron Handle Skillet, $200 amazon

A little pasta, a little zoodle.

It's definitely not lacking in the flavor department.

This pasta tastes like spring!

All that's missing is a bottle of red.

This quick and easy linguine recipe will become a new weeknight favorite.

Ready in under 30 minutes, you'll flip for this simple homemade pesto. Using part kale and basil, it's a next level sauce your pasta deserves.


10 Ridiculously Easy Spring Pastas

Spring produce can be amazing with pasta. Here, 10 easy recipes to make now.

Spring produce can be amazing with pasta. Here, 10 easy recipes to make now.

1. Penne with Asparagus, Sage and Peas
This simple spring pasta features sweet English peas and tender asparagus.

2. Spaghetti with Artichokes and Pancetta
Star chef Mario Batali&aposs easy pasta is delicious with a dry sparkling white wine or an earthy Tuscan red.

3. Farfalle with Spring Vegetables
This lemony pasta features broccolini, peas and lots of fresh herbs.

4. No-Cook Green Harissa Pasta with Shrimp and Feta
A blender makes quick work of this spicy, bright harissa sauce.

5. Fusilli with Creamed Leek and Spinach
This fast vegetarian pasta takes only 25 minutes.

6. Baked Rigatoni with Broccoli, Green Olives and Pancetta
F&W chef-in-residence Hugh Acheson makes his version of baked ziti with sweet roasted tomatoes instead of tomato sauce.

7. Leek Mac and Cheese
Upgrade the classic mac and cheese by adding saut leeks and nutty Manchego cheese.

8. Fettuccine Alfredo
This delicious one-pot pasta features asparagus and a pinch of nutmeg.

9. Pasta Salad with Grilled Vegetables, Parsley and Feta
Eggplant, zucchini and asparagus star in this easy pasta salad.

10. Penne with Asparagus, Peas, Mushrooms and Cream
This simple, healthy pasta features spring vegetables in a luscious creamy sauce.


Let pasta put some spring in your step

Spring is sprung, the grass is riz, I wonder what tonight's dinner is?

This time of year is challenging for the cook. It's too light outside for winter's heavy brown braises, but often too chilly for salad-y dinners. Don't even think about mentioning the barbecue unless you want to guarantee icy winds and horizontal rain for nights to come.

Let pasta solve your dinner dilemmas at this tricky time of year. These recipes, which feature lots of spring-ish greens, are a good place to start.

TAGLIATELLE WITH BUTTER-FRIED BRUSSELS SPROUTS, BREADCRUMBS AND WALNUTS

Preparation time: 5 minutes

Cooking time: 10 minutes

Strictly speaking this is more of a winter-spring crossover, but since there are plenty of brussels sprouts still around and lots of cold days where you need something sustaining to eat, I think it fits the brief. If you can cope with having two pots on the go at once, you can make the sauce while the pasta cooks.

1 ½ tablespoons butter

2 teaspoons extra virgin olive oil

8 brussels sprouts, trimmed and cut into quarters

1 large clove garlic, finely chopped

1 thick slice of stale sourdough or rustic-style wholemeal bread, crumbled (to make about a generous ½ cup of crumbs)

⅓ cup walnut halves, roughly chopped

Finely grated zest and juice of 1 lemon

150g tagliatelle, cooked to packet instructions

Finely grated parmesan cheese, to serve

Heat the butter and oil in a medium-sized frying pan set over medium heat. Add the garlic and brussels sprouts and saute for five minutes. Add the breadcrumbs and nuts and cook for another three minutes, stirring to ensure they are evenly toasted. Remove from the heat and add the lemon juice and zest.

Toss through the hot, drained pasta – drizzle over a little more extra virgin olive oil if desired. Divide between two warmed bowls and top with a shower of finely grated parmesan. Serve immediately.

EGGY SPAGHETTI WITH PARSLEY PESTO

Preparation time: 5 minutes

Cooking time: 10 minutes (includes pasta cooking time)

I initially dreamed this dish up while thinking of how to tackle the lush field of self-sown parsley at the bottom of my garden. I didn't factor in that my husband would go the way of all men in the spring and decimate it with a weed whacker while my back was turned. Lunch was nearly lost until we unearthed a jar of pesto in the cupboard, which is certainly an easier (and less conflict-inducing) way to make this dish.

2 fresh free-range eggs, at room temperature

¼ teaspoon salt

2-3 tablespoons best quality pesto (or homemade)

2 teaspoons extra virgin olive oil

150g spaghetti, cooked according to packet instructions

Set a small pot of water on the stove to boil. When it is simmering, add the salt and gently lower in the eggs. Cook for six minutes, then drain and refresh under cold water. Carefully crack and peel away the shells. Set the eggs aside.

When the pasta is cooked, drain it well. Toss through the pesto until the strands are well-coated. Divide between two warmed bowls and gently nestle the egg on top, then drizzle over a little of the olive oil. Encourage diners to "crack" the naked egg open so the runny yolk becomes a second sauce for the spaghetti.

PENNE WITH SPINACH, YOGHURT AND TUNA SAUCE

Preparation time: 10 minutes

Cooking time: 11 minutes (for the pasta)

Pasta salads have become a bit uncool in the paleo-eating era, but they are a great asset to the hungry worker (especially when the dressing is protein-rich). Add a couple of handfuls of baby cherry tomatoes to the mix when they're in season.

250g penne pasta

2 tablespoons extra virgin olive oil

250g baby spinach, washed

1 large clove garlic, smashed to a pulp with ¼ teaspoon salt

Finely grated zest and juice of 1 large lemon

¾ cup Greek yoghurt

1 x 180g tin best quality tuna in oil

¾ cup roasted almonds, roughly chopped

Cook the penne in a large pot of boiling salted water until al dente. Drain well and tip into a large bowl. Add the olive oil and stir well. Set aside.

Put the spinach in the empty pot you used to cook the pasta. Cover with boiling water and let stand for a couple of minutes, then drain well. Squeeze out any excess water and put the spinach in a food processor with the garlic paste, lemon juice and zest, and Greek yoghurt. Whiz to a smooth-ish puree, then add the tuna along with its oil. Whiz again, then taste for seasoning. Add salt and pepper, along with a little more lemon juice and olive oil to taste.

Pour this mixture over the pasta, add the almonds and toss well. Let stand at room temperature for at least 20 minutes before serving. This can be made ahead of time and stored, covered, in the fridge, but bring it to room temperature before serving.


Reviews ( 33 )

Didn't want to fuss with making the bread crumbs so I toasted pine nuts instead. Would do it again! Added salt and pepper and used fresh pasta. It's a keeper!

This is tasty enough, but I can make a light alfredo with just as good of flavor if not better, and throw in the veggies with far less work and dirty pans. The crunchy breadcrumb topping was unnecessary, so will just stick with eating the baguette instead of turning it into breadcrumbs. I love it on mac n cheese or tuna casserole but it just didn't work in this dish. Won't make again.

The alfredo sauce recipe here works well. However, nothing really makes the dish look half as special as the photo. I enjoyed it, but it's nothing special. After reading reviews, I opted to use boxed bread crumbs rather than put all of that effort into making them from scratch.

Use more fettuccine and parmesano-reggiano cheese than suggested.

Yes, could be considered bland.

I did some tweaking, although I don't think it would have been bad as written. I added about a 1/4 cup of diced pancetta, then sauteed the sweet onion in that fat. I also did not use reduced fat cream cheese and I used Brown Rice spaghetti pasta (brand is Jovial and it is fantastic, tastes just like regular pasta) and I added fresh basil at the end instead of tarragon. It was delicious.

My whole family enjoyed this pasta, including my 5 and 8 yr olds. I almost skipped the bread crumbs. Don't skip them! They are so flavorful and add great texture. We served with roasted carrots.

The picture looked so enticing and the ingredients good for a spring pasta. But the result, though nice to look at, was uninspring, bland and somewhat viscous. I followed the recipe as written except for using vegetable broth instead of chicken. I don't think that little change could account for the overall lack of flavor. This was a lot of work for little reward. It should be emphasized to have all ingredients prepped before starting before starting as things go quickly. I felt the directions as written did not lend to having everything come together at the same time. My biggest complaint was how viscous the sauce was. Adding some of the pasta cooking water would have definitely helped. Some red pepper would have also helped to jazz up the flavor. Although it tasted ok (especially the veggies, though I think mushrooms would also be good), it was not worth the effort.


5 Perfect Pasta Recipes for Spring

3/21/17 By TT Content Studio

Step aside, tulips, daisies and daffodils. Make room for spring&rsquos true garden stars: crisp asparagus, crunchy carrots and sweet peas. With warmer temperatures comes a rainbow of veggies and host of fresh ingredients. So deck out your next pasta dish with the finest flavors of the season, whether you prefer a twirled forkful of linguine or a bowlful of cheesy ravioli.

Colorful pastas deserve a presentation to match. Be sure to serve your dishes in unique tableware that adds personality and a pop of color to your spread. Here are seven ways to add zest to your next pasta night, with help from our partner, IKEA ® .


Green, white and red: springtime in Italy

Luciana Squadrilli introduces us to some of the dishes, ingredients and culinary customs enjoyed throughout Italy to commemorate the arrival of spring.

Luciana Squadrilli is a freelance journalist and author specialising in food and travel writing.

Luciana Squadrilli is a freelance journalist and author specialising in food and travel writing.

Spring has finally arrived in Italy – bringing with it sunny, longer days – and its delicious produce is finding its way onto our tables and into the kitchen. The fresh and delicate flavours result in some fantastic recipes, and green is definitely the colour of the season, along with white and red – just like the Italian flag. A walk to the market instantly reveals spring's key players – artichokes (at least some varieties), peas, broad beans and asparagus are shown off on the stalls, often arranged in choreographic ways. Spring onions – both the white and purple kind – add their flavours to seasonal recipes, while a range of wild herbs and greens such as borage, cress, wild chicory, edible burdock and other oddly named local varieties turn salads and contorni (what we usually call side dishes in Italy) into wonderful, flavourful things. Each of these ingredients can be cooked and eaten on their own, or they can combine together in all sorts of traditional regional dishes.

In Lazio, vignarola is a traditional spring vegetable soup made with spring onions, artichokes, broad beans and peas, with some thinly sliced pancetta or guanciale to contrast with the sweetness of the vegetables. The soup – whose name supposedly comes from the fact that these vegetables once grew in between the grape vines – is usually served warm with bread. Nowadays many cooks also create a ‘dry’ version of it to prepare a tasty pasta dish, often enriched with grated Pecorino.

In Tuscany, garmugia is a similar recipe typical of the city of Lucca, yet richer. Once recommended to pregnant women and new mothers, it also includes asparagus and minced veal. Its name is said to come from the word germoglio (sprout), referring to the delicate, fresh vegetables used to prepare it, grown in the city's orchards.

In Abruzzo, the city of Teramo has a slightly unusual traditional dish – the Virtù (virtues). Usually eaten on 1 May, it is a soup made of fresh and dry legumes, seasonal vegetables, wild herbs, different kinds of pasta and pretty much every cut of pork, including ears and trotters. This dish is usually cooked in huge quantities and shared with relatives, friends and neighbours, to commemorate the habit of cooking a rich meal for the whole local community using everything left over from the winter larder and the new spring produce.


I made 6 easy Ina Garten pasta recipes, and ranked them by deliciousness

Ina Garten has published many pasta recipes, and so far I've made six from her repertoire.

Her five-cheese penne is creamy and comforting, and her lemon pasta is ready in 10 minutes.

But it was Garten's easy and rich weeknight bolognese that took my top spot.

Ina Garten has released dozens of pasta recipes.

From a comforting mac and cheese to the quick pasta, pesto, and peas, you'll find a variety of pasta recipes spread across Garten's 11 cookbooks and her Barefoot Contessa site.

I started cooking Garten's recipes after I spent a day following her quarantine routine back in May 2020. I found that Garten's dishes were easy and achievable for a new cook like me. At the height of the pandemic, it was often her pasta recipes that I turned to for dinners that were simple but comforting.

I've now made quite a few of Garten's pasta dishes. Some are vegetarian and take almost no prep, while others are loaded with meat or cheese and are a little more complex.

Here's how they all stack up.

In sixth place is Garten's broccoli and bow ties pasta.

Garten's broccoli and bow ties pasta was the first "Barefoot Contessa" pasta I ever made. It's also the very first recipe that Garten shared with her Instagram followers after much of the US went into lockdown in 2020.

The Food Network star promised that her broccoli and bow ties pasta was "crazy easy," and could be easily adapted with whatever was in your pantry.

The simple recipe includes garlic, lemon, butter, and Parmesan cheese, along with the pasta and broccoli (or, in my case, broccolini).

Garten's broccoli and bow ties recipe has a light sauce that makes it perfect for spring.

The sauce is made with just lemon zest, butter, olive oil, and minced garlic, which all work together to give the dish a burst of flavor. The sharp Parmesan cheese also adds a nice hint of richness.

While I loved how bright and healthy this dish tasted, I would soon discover other "Barefoot Contessa" pastas that were far more memorable.

Taking the fifth spot is Garten's simple three-ingredient lemon pasta.

Garten says her three-ingredient lemon pasta is "just about the fastest weeknight pasta meal you can make," and she's not wrong.

The recipe consists of just pasta, unsalted butter, and the juice and zest of two lemons.

Better yet? You'll have dinner on the table in 10 minutes or less.

Garten's lemon pasta has a lovely bright flavor, but it doesn't stand out enough to be the main course for dinner.

There's not much depth of flavor in Garten's three-ingredient pasta. I whipped up her dish for a dinner party recently, and my friends agreed that it worked better as a side.

"The pasta had me mad at myself for every time I've bought a $20 pasta limon from a restaurant when it's so simple to make," my friend Tyler said. "But if we were just having the pasta on its own I would have been a little disappointed because it wasn't anything too special."

I would definitely serve Garten's lemon pasta alongside her incredible "Outrageous" garlic bread, which goes well with just about everything — and would give this meal some more flavor and heft.

In fourth place is Garten's comforting baked rigatoni with lamb ragù.

Garten's baked rigatoni with lamb ragù is one of the newest recipes in her repertoire of pasta dishes, appearing in her new cookbook "Modern Comfort Food."

It's also one of Garten's more complex pasta dishes. The recipe is packed with a long list of ingredients — including two types of cheeses, red wine, and plenty of veggies — and takes almost two hours to make.

Garten's baked rigatoni with lamb ragù comes packed with incredible flavor - but it's a lot of work.

The rich sauce has that comforting, traditional Italian taste thanks to the carrots and other vegetables, and the rigatoni noodles are perfect for capturing a nice helping of ragù with every single bite.

I made this dish for a group of friends who definitely thought the pasta was worth the wait.

"The dish reminded me of a cross between bolognese and a baked ziti!" my friend Sara said. "Definitely a labor of love but, to someone not cooking, highly worth it!"

My sous chef Zach also loved the taste, although he didn't agree that it was worth the extra effort in the kitchen.

"As Prue would say on 'The Great British Bake-off,' it was worth the calories — but I wouldn't say it was worth the time," he said. "While it was definitely fun cooking it, I think you could genuinely make a dish that was 90% as good with just focusing on the ragù and broiling the pasta, versus fully baking it."

Next time I make this dish, I'll be taking Garten's tip to make the ragù a day in advance — which you can refrigerate before baking and serving.

Rounding out the top three is Garten's favorite summer pasta.

Garten's summer garden pasta is one of her simplest, and yet it has some of the richest flavors of any that I've tried.

While the "Barefoot Contessa" star's dish only has five main ingredients — angel hair, Parmesan cheese, cherry tomatoes, garlic, and basil — it has one very important step. You need to soak the tomatoes, garlic, and basil in olive oil for four hours.

That extra prep resulted in some of the most incredible tomatoes I've ever tasted.

I could honestly eat Garten's olive-oil tomatoes as a snack every day. And even though I usually love heavy red-sauce pastas, these tomatoes were able to carry the entire dish on just the strength of their intense and rich flavor.

You also can't beat how pantry-friendly this dish is. I almost always have tomatoes and basil in my kitchen, making Garten's summer garden pasta an incredibly easy dinner staple. This is one "Barefoot Contessa" dish I know I'll be returning to time and time again.

My second favorite Garten pasta is her creamy (and dreamy) five-cheese penne.

I first made Garten's five-cheese penne last year as temperatures started to dip in lockdown, and discovered that it's a perfect winter dish.

Garten's pasta includes Pecorino Romano, Italian fontina, Italian Gorgonzola, fresh mozzarella, and ricotta cheese, along with penne pasta, crushed tomatoes, basil, and heavy cream.

Garten's five-cheese penne ended up being one of the best recipes I made.

First of all, the dish is beautiful. The penne turns into a beautiful golden color after baking it in the oven for 17 minutes, and there are inviting chunks of mozzarella poking out from the top.

I initially expected that five different cheeses — along with all that butter and cream — would be way too heavy. But Garten's penne strikes the perfect balance of being rich and soothing without being overwhelming.

I can't wait to make this dish the next time I need a really comforting meal again.

But when it comes to my favorite "Barefoot Contessa" pasta dish, Garten's weeknight bolognese takes the top spot.

The weeknight bolognese is another recipe that Garten shared early on in the pandemic. She told her Instagram followers that the dish can be made with a variety of meats or veggies, making it especially pantry-friendly.

Plus, the rich and flavorful dish — which includes ground sirloin, orecchiette, and dry red wine — will only have you in the kitchen for 30 minutes.

Garten's weeknight bolognese is a quick and delicious twist on a classic recipe, and it's incredibly easy.

The weeknight bolognese has the comfort of Garten's five-cheese penne and the richness of her baked rigatoni, but with far less work in the kitchen.

It's a modern twist on a classic, and Garten's little tweaks all work perfectly together. The orecchiette shells catch some of the sauce in every bite, and the freshly-grated Parmesan cheese melts beautifully into Garten's warm sauce.

There's so much flavor in Garten's recipe, but it's also far less heavy than some of her other pastas on this list. I'd happily make the weeknight bolognese on any night of any season. And that's why it's my number one "Barefoot Contessa" pasta dish.

Stay tuned for more "Barefoot Contessa" pasta dishes to come.

Read the original article on Insider

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What to Cook this Weekend: Celebrate Spring with our Seasonal Recipes

Celebrate the arrival of spring this weekend with some well-chosen springtime meals championing the new season's bounty.

Springtime is all about the light, bright and lemony, perfect to wake up those hibernating winter taste buds.

Think leeks, fresh asparagus, spring peas, colourful radishes and mushrooms, ramps and rhubarb and the arrival of the first sweet strawberries as well as seasonal meat and fish.

Take your pick of vegetable-led soups and starters, or champion the season's seafood with squid, mussels and oysters and more.


32 Healthy Spring Dinners You Can Throw Together in Minutes

These nutritious spring recipes are as simple as they are delicious.

After a long cold winter, spring brings the promise of sunny days and fresh, delicious produce. If you're running low on inspiration for healthy dinner ideas that come together quickly and, you know, actually taste good, we've got you covered. Whether you're looking for vegetarian menu ideas that rely on nutritious springtime bounty from the farmers' market, or spring dinner ideas featuring fish, chicken and more, read on for a month's worth of healthy spring recipes your family will love.

You can whip up this light and refreshing dish in just 20 minutes. It doesn't get easier than that!


Watch the video: Spring In My Step-Remix (February 2023).