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Kick-start spring with skinny pasta recipes

I spent the better part of my weekend unpacking all of my spring and summer clothes and shoving my chunky sweaters, puffy jackets and boots in their place. I’m ready for spring, and, to celebrate, I’m eating one of these fresh pastas made with in-season produce all week (while I wear my freshly unpacked sundresses, naturally).

Nothing goes better with your favorite Chardonnay than one of these pastas. Trust me, I did the taste testing. Plus, each delicious recipe is made with in-season produce, such as asparagus, radishes and artichokes. Move over casseroles and stews, these skinny pastas are taking over.


Pasta with asparagus, artichokes and lemon recipe

Pasta with asparagus, artichokes and lemon

Serves about 6


  • 12 ounces uncooked fettuccine noodles
  • 2 tablespoons olive oil
  • 2 large artichokes
  • 2 tablespoons lemon juice
  • 1 pound asparagus, trimmed and cut into bite-size pieces
  • 1/4 cup fresh basil, chopped
  • 1/4 cup freshly grated Parmesan
  • 3 tablespoons shredded mozzarella
  • Salt and pepper
For the sauce
  • 2/3 cup olive oil
  • 2/3 cup freshly grated Parmesan
  • 1/2 cup lemon juice (from 2 lemons)
  • Salt and pepper


  1. Preheat the oven to 425 degrees F. Wrap the artichokes in foil (leaving just the tops open) and drizzle with 1 tablespoon of olive oil each. Add 1 tablespoon of lemon juice to each and sprinkle with salt and pepper. Place stem side down in an 8 x 8-inch baking dish. Bake for about 1 hour, or until browned. Open the artichoke and pull out the leaves.
  2. Discard the larger leaves but keep the thinner ones (closest to the heart). Chop into pieces.
  3. Place the asparagus in a 9 x 13-inch baking dish. Sprinkle with salt and pepper. Drizzle with 1 tablespoon of olive oil. Roast for about 20 minutes, or until browned and crispy.
  4. Bring a large pot of water to a boil and add a dash of salt. Add the pasta noodles and cook until al dente, about 8-10 minutes. Rinse in cold water and set aside.
  5. To make the sauce, whisk the olive oil, Parmesan and lemon juice. Add salt and pepper to taste. Pour the sauce over the pasta noodles. Using tongs, mix in the asparagus, artichokes and additional Parmesan cheese.

Ziti with broccoli rabe, pine nuts and pancetta recipe

Ziti with broccoli rab, pine nuts and pancetta

Serves about 4


  • 1 pound broccoli rabe, chopped
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1/2 teaspoon crushed red pepper
  • 8 ounces ziti noodles
  • 4 ounces (about 1/2 cup) chopped pancetta
  • 1/4 cup Parmesan cheese, grated
  • 4 teaspoons pine nuts
  • About 4 fresh turnips
  • Salt and pepper


  1. Bring a large pot of water to a rapid boil. Add pasta and a dash of salt. Cook until al dente about 8-10 minutes. Rinse in cold water and set aside.
  2. In a large skillet, heat the olive oil. Add the onion and chopped broccoli rabe. Cook until onion is translucent and broccoli rabe is wilted and softened, about 6-8 minutes. Add crushed red pepper, salt and pepper.
  3. In another skillet, cook the pancetta until crispy, about 4 minutes. Toss the broccoli rabe with the pancetta and mix in with the ziti. Add Parmesan cheese and additional salt and pepper. Using tongs, toss the pasta to combine. Slice the turnips into thin slices.
  4. Serve with pine nuts and thinly sliced turnips.

Creamy mushroom fettuccine recipe

Creamy mushroom fettuccine

Recipe slightly adapted from My Recipes

Serves about 4-6


  • 1/2 pound dry fettuccine
  • 1 tablespoon unsalted butter
  • 6 ounces (3/4 cup) oyster mushrooms, chopped
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 3 tablespoons dry white wine (like Chardonnay)
  • 1/3 cup heavy whipping cream
  • 3 tablespoons shredded Parmesan cheese
  • Fresh parsley, chopped
  • 1/2 teaspoon truffle salt
  • Cracked black pepper


  1. Bring a large pot of water to a rapid boil. Add the pasta and a dash of salt. Cook until al dente, about 8-10 minutes. Rinse in cold water and set aside.
  2. In a large skillet, heat the butter until melted. Add the onion, garlic and mushrooms. Cook until liquid has evaporated, about 8 minutes. Add the white wine and cook another 2 minutes or so.
  3. Remove from heat and whisk in the heavy cream, Parmesan cheese, parsley, truffle salt and black pepper.
  4. Toss the sauce with pasta and serve warm.

Thai chicken and coconut curry pasta recipe

Thai chicken and coconut curry pasta

Recipe slightly adapted from 101 Cookbooks

Serves about 4


  • About 4 ounces brown rice noodles
  • 1 cup light coconut milk
  • About 1-1/2 to 2 tablespoons red curry paste
  • 1-1/2 cups chicken broth
  • 3/4 cup shredded rotisserie chicken
  • 1/4 cup chopped green onions
  • 1/3 cup chopped cilantro
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped cashews
  • Salt and pepper, to taste


  1. Place the rice noodles in a large bowl filled with boiling water. Let sit for about 10 minutes, or until soft.
  2. In a thick-bottomed saucepan, whisk 1/4 cup of coconut milk and red curry paste together. Add the remaining coconut milk, chicken broth and salt and pepper. Bring the mixture to a boil. Stir in the chicken, green onions, cilantro and basil.
  3. Let simmer another 3 minutes. Mix in the rice noodles and cook another 3-4 minutes. Serve the pasta with chopped cashews.

More skinny recipes

8 Sparkling skinny cocktails
Truly skinny spinach dip
3 Skinny avocado recipes

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