Spring Green Pasta

There’s something about spring produce that makes cooking feel effortless. Crisp asparagus, sweet peas, tender broccoli, and bright lemon come together in this simple pasta dish that feels both comforting and fresh.

This recipe celebrates the season’s best greens with a light lemony sauce, creamy ricotta or goat cheese, and plenty of parmesan. Best of all, it comes together in about 30 minutes using just one pot.

You’ll need:

  • 12 oz pasta (penne, rigatoni, or orecchiette)

  • 1 bunch asparagus, cut into 1-inch pieces

  • 1 small head broccoli, cut into small florets

  • 1 cup peas or sugar snap peas

  • 2 green onions or a handful of fresh chives, sliced

  • Zest + juice of 1 lemon

  • ¼ cup olive oil

  • ½ cup ricotta or soft goat cheese

  • Freshly grated parmesan

  • Salt + black pepper

  • Red pepper flakes (optional)

How to make it:

  • Bring a large pot of salted water to a boil and cook pasta until al dente.

  • During the last 2–3 minutes of cooking, add broccoli and asparagus. Add peas or sliced sugar snap peas during the final minute.

  • Reserve 1 cup pasta water, then drain.

  • Return everything to the pot and toss with olive oil, lemon zest, lemon juice, and a splash of pasta water.

  • Season with salt, black pepper, and red pepper flakes if using.

  • Spoon ricotta or goat cheese over the top and finish with parmesan and fresh chives.

Optional: Top with extra lemon zest, fresh herbs, or toasted breadcrumbs for crunch.

Jessica McRee