There are plenty of hearty pasta recipes out there, from pasta soups to rich baked ziti. But once the chilly days of winter start to subside, our mouths start to crave a lighter fare. The markets beckon tender spring vegetables that lend their way to vibrant spring dinners. A warm plate of pasta can provide the perfect blank slate to bring spring flavors together. Sweet green peas, snappy spears of asparagus, even tiny baby artichokes, can all provide a pleasant transition to the spring season. That’s why we’ve rounded up our best spring pasta dishes, so you can make the most of the warmer weather and enjoy all the best flavors of this time of year.

Start simple with a pasta dish that comes together in a snap. Sauté some tart cherry tomatoes until they burst open and toss them with a few cups of blanched spring peas and asparagus. A shower of fresh chopped basil and a garlic-infused olive oil takes the place of a heavier sauce and lets the delicate flavors shine through.

The best thing about Alfredo sauce is that it can be eaten simply or dressed up with extra ingredients to make it suit any occasion. This version has fresh spring peas and a one-two punch of lemon zest and juice to give it a nice sharp tang.

Pasta salads grace many a summer barbecue table, most often laden with heavy mayonnaise. This version is lightened-up for spring with plenty of asparagus, peas and fresh dill, all tossed in a simple honey mustard dressing.

Utilize the creamy comfort of a classic fettuccini Alfredo to serve up a dish showcasing all of spring’s best offerings. Packed with peas, asparagus and a snipping of chopped chives, this pasta keeps things bright with a touch of lemon zest.

Ree Drummond’s Pasta with Pancetta and Leeks brings a fresh spring twist to comfort food, pairing silky sautéed leeks with crispy pancetta and a light, creamy sauce. It’s a bright, seasonal pasta that feels both cozy and just right for longer, sunnier days.

A fresh, spring-ready take on a classic, this dish features flaky salmon in a bright lemon-caper sauce served over herbed pasta

Pasta dishes are an easy way to showcase interesting spring vegetables that you might not otherwise know how to cook with. Wild spring ramps bring a sharp, garlicky flavor to this sausage orecchiette pasta that’s offset by soft blanched fava beans.

Think of this dish as the perfect starting place to freestyle with whatever fresh veggies you have on hand. The salty chopped pancetta and mixture of cheeses creates a rich sauce to surround the pasta, practically begging for the addition of some blanched peas or a handful of spinach.

The addition of a few spears of crunchy blanched asparagus sets this pesto pasta apart from more basic versions. The homemade pesto holds a secret: the addition of a bit of plain Greek yogurt to add creaminess and tang.

This interesting dish gets its color by cooking the pasta in a bottle of Chianti. A scoop of creamy mascarpone and a few handfuls of blanched fava beans complete this yummy meal.

Do away with the heavy, rich dishes of the cold winter months and usher in the warm weather with this light and fresh angel hair pasta recipe. It gets an added kick from a shower of red pepper flakes, which would complement a range of vegetables if you want to experiment. Think asparagus, peas or a handful of spinach.

Tender baby artichokes are one of our favorite spring vegetables and they make a wonderful addition to a simple pot of pasta. A few salty olives add pops of bright flavor to highlight the sweet fresh peas and grated Pecorino Romano.

There’s no doubt a simple spaghetti puttanesca is an eternal classic, so why not make it an easy spring meal by paring it with a tangy escarole salad? Escarole is a slightly bitter salad green that offsets the rich taste of the pasta and comes into season as soon as the weather starts to get warm.

Enjoy a true celebration of warmer seasons with this light and fresh pasta. A light dressing of olive oil and red wine vinegar takes the place of a traditional sauce and coats the cherry tomatoes and thinly shaved asparagus with a delectable flavor.

While there’s no spring produce in this dish, the flavors are fresh and bright. Perfect for a warmer night, you can enjoy this dish alfresco with a crisp glass of white wine.

Go for a green-on-green dinner with this simple pasta recipe that combines asparagus, peas, green beans, spring onions and basil. It’s a highlight of the best produce of spring, all in one satisfying dish.

More salad than pasta, this combination of roasted vegetables and warm spinach tortellinis is satisfying without being heavy. The dressing gets its flavor from a hit of white wine vinegar, which is bright and tangy without overpowering the delicate herbs.

A classic Roman cacio e pepe never fails to hit the spot. You can make this iconic dish to celebrate spring by throwing in a handful of pepper arugula and stirring until it wilts down to tender threads.

Instead of tossing the greens into the salad, this recipe keeps them apart until just before eating to avoid wilting. The pasta is tossed in a smooth red pepper sauce, while the greens are packed with all of the best spring vegetables — snow peas, radishes, fennel, baby kale and a few cheery edible flowers.

This creamy farfalle pasta dish has a surprising ingredient: toasted walnuts. The nuts add a crunchy and rich texture that complements the green asparagus and sautéed cremini mushrooms.

Creating a fresh spring-y pasta dinner doesn’t have to be a labor of love. Frozen peas and spinach, prepared pesto and a package of dried pasta help create an easy path to a tasty meal.

A quick sauté of some crisp spring vegetables can easily become a full meal with the help of a package of store-bought potato gnocchi. This recipe uses radishes, leeks and sugar snap peas, all tied together with a touch of lemon zest and some shaved parmesan cheese.

It’s the addition of fresh chives and tangy lemon that gives this meal its fresh and light flavor. Once the chicken is cooked, the dish comes together with a quick toss.

If the same-old, same-old pesto recipe isn’t satisfying any more, this is a fun and interesting twist on the classic. Using toasted hazelnuts, asparagus spears, basil, chervil and an umami-rich truffle pecorino, this pesto sauce goes well with some cooked orecchiette and a few extra spears of fresh blanched asparagus.

Showcase some tender spring onions in a simple pasta dish that’s ready in just thirty minutes. A package of spinach ravioli forms the base, while a simple can of cherry tomatoes cooked with spring onions creates a rich sauce.

Some blanched asparagus spears can help to create an interesting twist on a classic basil pesto. This spring-forward sauce is bolstered by a bit of fresh parsley and mint and some toasted pistachios instead of traditional pine nuts.

Pasta salad meets potato salad in this simple recipe that uses a few shortcuts to get dinner on the table fast. A store-bought pesto works wonders as the sauce, but feel free to make your own if the mood strikes.

Even if you’re trying to eat a bit healthier, you can still enjoy a warm and filling pasta meal. A simple swap of whole-wheat pasta for regular adds fiber and whole grains and the spring-favorite Swiss chard provides a ton of beneficial vitamins and nutrients.

There’s something about a classic shrimp Scampi that we find ourselves turning back to again and again. It’s tasty without being heavy, and easily adaptable to add whichever vegetables are in season, like asparagus or peas.

Even though peppers and tomatoes don’t truly come into season until summer, you’ll likely see them at the market before the spring produce comes in. This dish can be a great first step out to get you of the cold winter months.

You might be surprised by how a touch of cream can enhance the flavor of a touch of prepared pesto sauce, creating a smooth, velvety texture. A bag of spinach provides some healthy leafy greens to satisfy your daily serving of iron and fiber.

Pasta primavera is a quintessential spring pasta dish, which often includes a mix of various fresh vegetables in a light sauce. This version uses shredded carrots, cherry tomatoes and sautéed bell peppers.

Lemons come into season during the cold winter months, but there’s something about the light, tangy flavor that makes us all dream of spring. Pull this recipe out when your palette is craving those flavors but the green vegetables haven’t quite made it to market yet.

By combining a classic salad with some dried spinach pasta, you can create a simple meal that’s packed full of veggies and hearty protein. If you keep the arugula separate until just before eating, this recipe will keep well when made in advance and is a great option for meal prep.

If you’re looking a recipe to shake up a boring pasta rotation, this next recipe will do the trick. It has a combination of sweet roasted spring fennel, golden raisins and salty canned sardines, all tossed in a sprinkle of crunchy breadcrumbs to add texture and crunch.