Feast Your Eyes on the Pasta Primavera Recipes We Want to Devour

Spring brings with it many things—sunshine, flowers we haven't seen in months (hello, peonies), and seasonal veggies to write home about. And what better way to indulge in fresh asparagus, peas and the like than with the pasta of spring with pasta primavera recipes? (PSA: In case you don't already know, "primavera" translates to "springtime" in Italian.)

While the dish is rooted in Italy where local families whipped up fresh pasta dishes incorporating the best of the season's veggies for years, it became popularized at Manhattan's popular Le Cirque restaurant in the 1970s. (It was then that it was dubbed "by far, the most talked-about dish in Manhattan"). As such, no fewer than three people claimed they popularized the spaghetti primavera dish in the States, in all its broccoli, zucchini, asparagus, green bean, pea and mushroom glory. The original dish also contained basil, tomato cubes, chicken broth, butter, heavy cream, and parmesan for a heavier sauce than what you're likely familiar with nowadays.

Since the '70s, the dish has taken on different variations, but it's never lost its springtime freshness. That's where modern-day versions like "skinny" pasta primavera made with almond milk and low-carb creamy cauliflower pasta come in. So go on, keep reading to see our current picks for pasta primavera recipes that show off all of spring's goodness. Veggies, galore.