Best Springtime Pasta Recipes

SPRINGTIME PASTA PRIMAVERA

Steps:

• 1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Drain and set aside.
• 2. Melt the butter in a large pot over medium-low heat and quickly sautéthe vegetables until just tender. Do not overcook. Season well with salt and pepper. Add the half-and-half and cook to thicken the sauce, 5 minutes. Season well with pepper. Toss in the drained pasta and sprinkle with Parmesan. Garnish with diced tomatoes and chives or pea shoots, if available. Serve immediately.

SPRINGTIME PASTA

Steps:

• Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.
• Meanwhile, dry-fry the bacon in a nonstick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft.
• Tip the cooked pasta and kale into the pan, then stir through the bacon and goat's cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.

SPRINGTIME FIDDLEHEAD, HAM AND PASTA TOSS

Steps:

• Thoroughly clean fiddleheads and cook in a large pot of boiling water for 15 minutes, until tender. (Keeping the cover off curing cooking will help to maintain the vivid green color). Immediately rinse in cold water to stop cooking process; drain well and set aside. Start cooking pasta according to package directions.
• Melt butter in a large frying pan over medium heat. Add onion and mushrooms; sauté for two minutes. Stir in garlic, fiddleheads, chicken broth or wine, basil, mustard, if using, and pepper. Bring to a boil, reduce heat and simmer for a few minutes, checking to see that the fiddleheads are tender. Add ham and parmesan cheese; stir to heat through. Drain pasta well and toss with the sauce. Serve immediately.

SPRINGTIME SHRIMP WITH LEMON, THYME & BOW -TIE PASTA TOSS

Steps:

• Bring a large pot of water to boil for pasta; cook bowtie until al dente. Toss with a bit of olive oil and keep warm.
• Heat large skillet over medium heat, adding 1 tbsp olive oil, then butter. Add green onion (save a bit of the green part for later), lemon zest, broccoli,white wine and red pepper flakes. Season lightly with salt & pepper, toss together. Cover skillet and cook a few minutes and broccoli is bright green. Add peas, cook a few minutes, keeping their bright color. Add shrimp and toss gently, cooking about 2 minutes until shrimp are heated through.
• Add lemon juice,green onion, sprig of thyme and remaining butter and olive oil.
• Place warm pasta in serving bowl, sprinkle with salt, pepper & 1/4 c parmesan cheese. Remove sprig of thyme; add shrimp and vegetable mixture. Toss lightly, sprinkle with remaining parmesan and serve.

SPRINGTIME PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl. Add zucchini, olives, red pepper and onion. Combine remaining ingredients; pour over salad and toss to coat. Cover and chill for 2 hours.

SIMPLE SPRINGTIME PASTA

Steps:

• Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta

SPRINGTIME PASTA SALAD

Steps:

• Cook pasta in a large pot of boiling water, adding green beans for the last 2 min. of the pasta cooking time and frozen peas for the last min. of the pasta cooking time. Drain.
• Place pasta mixture in large bowl. Add carrots and 1/2 cup of the dressing; mix lightly. Cover and refrigerate at least 1 hour or until ready to serve.
• Add the remaining 1/4 cup dressing just before serving; toss lightly. Sprinkle with cheese.

SPRINGTIME PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain. Transfer pasta to a large bowl.
• Stir cucumber, black olives, red onion, mayonnaise, sour cream, dill, salt, dry mustard, and garlic salt together in a bowl; pour over the pasta and gently mix to coat evenly.
• Cover bowl with plastic wrap; refrigerate for 2 hours before serving.

SIMPLE SPRINGTIME PASTA

Steps:

• 1. Bring a large pot of water to a rolling boil. Add the pasta and cook according to package directions. 2. While the pasta cooks, heat the oil in a large skillet over medium heat. Add the garlic scallions, and sauté 1 minute. Stir in the asparagus, cover, and cook 2 minutes more. Add the water, quickly cover, and steam for 2-3 minutes, or until the asparagus is tender. Remove from the heat, add the salt and pepper, and stir the ingredients to combine. 3. Reserving about 1/4 cup of the cooking water, drain the pasta and transfer to a warmed bowl. Add the asparagus mixture and toss. If the mixture appears dry, add the cooking water 1 tablespoon at a time until the desired consistency is reached. 4. Sprinkle with cheese, if desired, and serve immediately

QUICK SPRINGTIME PASTA

Steps:

• Heat the olive oil in a large saucepan. Tip in the garlic and cook for 1 min until lightly coloured. Pour in the chopped tomatoes, then stir in the basil. Bring up to the boil, then turn down the heat and leave to gently simmer for 10 mins. Meanwhile, boil the spaghetti according to pack instructions.
• Drain the spaghetti, reserving a little of the cooking water separately, then return to the pan. Add the artichokes to the tomato sauce until heated through, then pour it over the spaghetti. Stir in a little parmesan, most of the chopped parsley and a splash of the cooking water if the sauce looks dry. Serve immediately with the remaining parmesan and parsley sprinkled over.