24 Delicious Green Pasta Recipes for Every Occasion

Spring into the vibrant world of green pasta with our roundup of 24 delicious recipes that promise to bring a fresh twist to your table! Whether you’re craving a quick weeknight dinner, a seasonal favorite, or a comforting bowl of goodness, these dishes are sure to inspire. From pesto-packed creations to spinach-infused delights, there’s a green pasta for every occasion. Keep reading to find your next favorite meal!

Spinach and Ricotta Stuffed Shells

Comfort comes in many forms, and today, it arrives as a tray of Spinach and Ricotta Stuffed Shells, bubbling with cheese and warmth. This dish, with its tender pasta and creamy filling, feels like a hug from the inside, perfect for those evenings when the world moves just a bit too fast.

Ingredients

• 12 oz jumbo pasta shells (about 24 shells)
• 15 oz ricotta cheese, whole milk for creaminess
• 10 oz frozen spinach, thawed and squeezed dry (pat dry with paper towels to remove excess moisture)
• 1 cup mozzarella cheese, shredded (plus extra for topping)
• 1/2 cup Parmesan cheese, grated (freshly grated melts better)
• 1 large egg, lightly beaten (helps bind the filling)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder for a milder taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 24 oz marinara sauce (homemade or store-bought)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until al dente, about 9 minutes. Drain and set aside to cool slightly.
3. In a mixing bowl, combine ricotta cheese, spinach, mozzarella, Parmesan, egg, garlic, salt, and pepper. Mix until well incorporated.
4. Lightly grease a 9×13 inch baking dish with olive oil. Spread a thin layer of marinara sauce on the bottom.
5. Carefully fill each shell with the ricotta mixture using a spoon or piping bag for ease. Place the stuffed shells in the prepared dish.
6. Pour the remaining marinara sauce over the shells, ensuring they’re well covered. Sprinkle additional mozzarella on top for a golden crust.
7. Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Once baked, the shells offer a delightful contrast between the tender pasta and the rich, creamy filling, with the marinara adding a bright acidity. Serve alongside a crisp green salad or garlic bread to round out the meal, turning a simple dinner into a feast for the senses.

Pesto Pasta with Fresh Basil

How quietly the evening settles in, the perfect time to stir together something simple yet soulful. Pesto pasta with fresh basil is that dish for me, a melody of green hues and aromatic whispers that turns any meal into a moment of peace.

Ingredients

– 2 cups fresh basil leaves (packed, for vibrant flavor)
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– 1/3 cup pine nuts (toasted lightly for depth)
– 2 garlic cloves (minced, adjust for pungency)
– 1/2 cup extra virgin olive oil (or any high-quality oil)
– 12 oz pasta (such as spaghetti or fusilli)
– Salt (to taste, start with 1/2 tsp)

Instructions

1. Bring a large pot of salted water to a boil over high heat, then add the pasta, stirring occasionally to prevent sticking.
2. While the pasta cooks, combine basil, Parmesan, pine nuts, and garlic in a food processor, pulsing until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified, scraping down the sides as needed.
4. Drain the pasta, reserving 1/2 cup of the cooking water, then return the pasta to the pot.
5. Toss the hot pasta with the pesto, adding reserved pasta water a tablespoon at a time to reach your desired sauce consistency.
6. Serve immediately, garnished with additional Parmesan and a drizzle of olive oil if desired.
The pesto clings to each strand of pasta, offering a creamy texture with bursts of nutty and garlicky flavors. Try serving it with a side of roasted cherry tomatoes for a sweet contrast, or under a sprinkle of red pepper flakes for heat.

Green Pea and Mint Linguine

Today, as the light filters softly through the kitchen window, I find myself drawn to the simplicity and freshness of a dish that feels like a gentle embrace. This green pea and mint linguine is a celebration of spring’s tender offerings, a dish that whispers of warmth and renewal.

Ingredients

• 8 oz linguine (or any pasta of choice)
• 1 cup fresh green peas (frozen can work in a pinch)
• 1/4 cup fresh mint leaves, finely chopped (plus extra for garnish)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to taste)
• 1/2 cup pasta water (reserved from cooking)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Add the green peas to the skillet and cook for 2-3 minutes, until they are bright green and slightly tender. Tip: If using frozen peas, no need to thaw; just add a minute to the cooking time.
4. Reserve 1/2 cup of the pasta water, then drain the linguine and add it directly to the skillet with the peas and garlic.
5. Toss the linguine with the peas and garlic, adding the reserved pasta water a little at a time to create a light sauce that coats the pasta. Tip: The starch in the pasta water helps to thicken the sauce naturally.
6. Remove the skillet from heat and stir in the chopped mint and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Tip: Adding the mint off the heat preserves its vibrant color and fresh flavor.
7. Garnish with additional mint leaves and Parmesan cheese before serving.

Light and refreshing, this linguine carries the sweetness of peas and the coolness of mint in every forkful. Serve it on a warm evening with a crisp white wine, or pack it for a picnic where its flavors can shine under the open sky.

Avocado Pasta with Cherry Tomatoes

Lately, I’ve found myself craving something both comforting and fresh, a dish that bridges the gap between hearty and light. This avocado pasta with cherry tomatoes does just that, offering a creamy texture and a burst of sweetness in every bite.

Ingredients

• 8 oz spaghetti (or any pasta of choice)
• 2 ripe avocados, pitted and peeled
• 1 cup cherry tomatoes, halved (for a sweeter taste, use heirloom cherry tomatoes)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• Salt and pepper to taste (start with 1/2 tsp salt and adjust)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, in a blender or food processor, combine the avocados, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
4. Add the avocado sauce to the pasta, tossing gently to coat. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
5. Gently fold in the cherry tomatoes and chopped basil, being careful not to crush the tomatoes.
6. Serve immediately, garnished with additional basil leaves and a drizzle of olive oil if desired.

Bright and velvety, this pasta dish is a celebration of textures and flavors. The creaminess of the avocado pairs beautifully with the juicy pop of cherry tomatoes, making it a perfect meal for those evenings when you want something satisfying yet effortless.

Kale and Walnut Pesto Spaghetti

Beneath the soft glow of the kitchen light, the simplicity of combining fresh kale and toasted walnuts into a vibrant pesto feels like a quiet celebration of summer’s bounty. This dish, with its earthy tones and creamy texture, is a gentle reminder of how uncomplicated ingredients can come together to create something truly comforting.

Ingredients

• 8 oz spaghetti (or any pasta of choice)
• 2 cups fresh kale, stems removed and roughly chopped (packed)
• 1/2 cup walnuts, toasted (for deeper flavor)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/2 cup olive oil (or any neutral oil)
• 2 garlic cloves, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp lemon juice (for brightness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, combine the kale, toasted walnuts, Parmesan cheese, minced garlic, salt, and black pepper in a food processor. Pulse until the ingredients are finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Add the lemon juice and pulse once more to incorporate.
4. Transfer the drained spaghetti back to the pot. Add the kale and walnut pesto, tossing to coat the pasta evenly. If the pesto is too thick, gradually add the reserved pasta water, a tablespoon at a time, until desired consistency is reached.
5. Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of toasted walnuts for crunch.

Now the spaghetti, cloaked in a rich, nutty pesto, offers a delightful contrast of textures—creamy yet with a slight bite from the al dente pasta. For an extra touch of summer, serve it alongside a crisp, chilled white wine or under the open sky as the sun sets.

Broccoli and Cheddar Pasta Bake

Lately, I’ve found myself craving the kind of meal that wraps you in warmth, a dish that feels like a quiet evening at home. This broccoli and cheddar pasta bake is just that—a comforting embrace of tender pasta, crisp-tender broccoli, and a rich, cheesy sauce that bubbles invitingly under the broiler.

Ingredients

• 8 oz elbow macaroni (or any small pasta)
• 2 cups broccoli florets (cut into bite-sized pieces)
• 2 tbsp unsalted butter (for a richer flavor, use browned butter)
• 2 tbsp all-purpose flour (for thickening the sauce)
• 2 cups whole milk (warmed slightly to prevent clumping)
• 2 cups shredded sharp cheddar cheese (extra for topping)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp onion powder (adjust to taste)
• Salt and pepper to taste (start with 1/4 tsp salt)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Add the macaroni and cook for 5 minutes, then add the broccoli florets. Cook together for another 3 minutes, until the pasta is al dente and the broccoli is bright green. Drain and set aside.
3. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, until golden and fragrant.
4. Gradually whisk in the warm milk, ensuring no lumps form. Cook for 3-4 minutes, until the sauce thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the cheddar cheese, garlic powder, onion powder, salt, and pepper until the cheese is fully melted and the sauce is smooth.
6. Fold in the cooked pasta and broccoli until evenly coated with the cheese sauce. Transfer to the prepared baking dish and sprinkle with extra cheddar cheese.
7. Bake for 20 minutes, then broil for 2-3 minutes until the top is golden and bubbly.

You’ll love the way the crispy cheese topping gives way to the creamy, velvety sauce beneath, with the broccoli adding a fresh crunch. Serve it straight from the oven with a side of garlic bread for dipping into that cheesy goodness.

Zucchini Noodles with Avocado Pesto

Now, as the late summer sun casts long shadows, it’s the perfect moment to embrace the lightness of zucchini noodles paired with the creamy richness of avocado pesto. This dish, a harmonious blend of fresh and indulgent, invites you to savor each bite slowly, as if time itself has softened.

Ingredients

• 2 medium zucchinis, spiralized (about 2 cups; look for firm, bright green zucchinis)
• 1 ripe avocado, pitted and peeled (Haas avocados work best for their creaminess)
• 1/4 cup fresh basil leaves (packed; or substitute with spinach for a milder flavor)
• 2 tbsp pine nuts (lightly toasted; walnuts can be a budget-friendly alternative)
• 1 garlic clove (minced; adjust based on your love for garlic)
• 2 tbsp lemon juice (freshly squeezed; adds a bright note)
• 3 tbsp extra virgin olive oil (or any neutral oil)
• Salt and pepper to taste (start with 1/4 tsp salt and adjust)

Instructions

1. In a food processor, combine the avocado, basil leaves, pine nuts, minced garlic, and lemon juice. Pulse until the ingredients are roughly chopped.
2. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Season with salt and pepper, then pulse once more to combine.
3. Using a spiralizer, turn the zucchinis into noodles. If you don’t have a spiralizer, a vegetable peeler can create wide, flat noodles.
4. In a large bowl, gently toss the zucchini noodles with the avocado pesto until evenly coated. The noodles will soften slightly from the pesto’s moisture.
5. Let the dish sit for 5 minutes before serving to allow the flavors to meld together beautifully.

As you take your first forkful, notice how the zucchini noodles offer a slight crunch, contrasting the velvety pesto. For an extra touch of elegance, top with a sprinkle of crushed red pepper flakes or a few additional pine nuts.

Matcha Green Tea Pasta with Mushrooms

Dusk settles softly outside, and in the quiet of the kitchen, the vibrant green of matcha and the earthy scent of mushrooms promise a dish that’s both comforting and invigorating. This matcha green tea pasta with mushrooms is a gentle nod to the fusion of traditional flavors and modern culinary curiosity.

Ingredients

• 8 oz spaghetti (or any pasta of choice)
• 2 tbsp matcha green tea powder (sifted to avoid clumps)
• 2 cups sliced mushrooms (cremini or shiitake for depth)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 cup heavy cream (for a richer sauce, optional)
• Salt (to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp butter (for finishing)
• Parmesan cheese (grated, for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become golden, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
5. Sprinkle the matcha powder over the pasta, adding a splash of the reserved pasta water to help it dissolve and coat the pasta evenly.
6. Add the sautéed mushrooms and garlic to the pot, along with the heavy cream if using. Stir gently to combine everything.
7. Season with salt and black pepper, then finish by stirring in the butter until melted and the sauce is glossy.
8. Serve immediately, topped with grated Parmesan cheese.

How the matcha lends a subtle bitterness that balances the creaminess, while the mushrooms add a meaty texture, making each forkful a delightful contrast. Try serving it with a sprinkle of extra matcha on top for a vibrant presentation and an extra boost of flavor.

Green Lentil Pasta with Garlic and Olive Oil

Yearning for a simple yet soulful dish that whispers of comfort and simplicity? This green lentil pasta, kissed with garlic and olive oil, is a humble homage to the quiet joys of cooking.

Ingredients

• 8 oz green lentil pasta (or any legume-based pasta for extra protein)
• 3 tbsp extra virgin olive oil (plus more for drizzling)
• 4 garlic cloves, thinly sliced (adjust to taste)
• 1/2 tsp red pepper flakes (optional, for a gentle heat)
• Salt, to taste (start with 1/2 tsp)
• 1/4 cup reserved pasta water (for emulsifying the sauce)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. The water should taste like the sea.
2. Add the green lentil pasta and cook according to package instructions, stirring occasionally to prevent sticking, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is golden and fragrant, about 2 minutes. Watch closely to avoid burning.
4. Reserve 1/4 cup of pasta water, then drain the pasta. Tip: The starchy water helps create a silky sauce.
5. Add the drained pasta to the skillet with the garlic oil. Toss to coat, adding reserved pasta water a tablespoon at a time until the sauce clings to the pasta.
6. Season with salt to taste and toss again. Tip: Taste as you go to balance the flavors perfectly.
7. Garnish with chopped parsley and a drizzle of olive oil before serving. Tip: A squeeze of lemon adds a bright finish.

Comforting yet light, this dish offers a tender bite with a garlicky warmth that lingers. Serve it alongside a crisp salad or enjoy it as is, letting the simplicity shine.

Asparagus and Lemon Zest Tagliatelle

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where fresh asparagus and a bright lemon await. This dish, a harmonious blend of earthy greens and citrusy zest, is a quiet celebration of spring’s simplicity and flavor.

Ingredients

• 8 oz tagliatelle pasta (or any long pasta you prefer)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces (about 1.5 cups)
• 2 tbsp olive oil (or any neutral oil)
• Zest of 1 lemon (about 1 tbsp, adjust to taste)
• 2 cloves garlic, minced (about 1 tsp)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp unsalted butter (for a richer flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the tagliatelle and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the asparagus and sauté for 3-4 minutes, until bright green and slightly tender.
3. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
4. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the asparagus.
5. Stir in the lemon zest, salt, pepper, Parmesan cheese, and butter. If the mixture seems dry, gradually add the reserved pasta water until the desired consistency is achieved.
6. Remove from heat and let sit for 1 minute to allow the flavors to meld.

Silky strands of tagliatelle cling to the vibrant asparagus, each bite punctuated by the sharpness of lemon zest and the umami depth of Parmesan. Serve it in shallow bowls, perhaps with a glass of crisp white wine, to fully appreciate its delicate balance.

Edamame and Wasabi Fettuccine

Venturing into the realm of fusion cuisine brings us to a dish that marries the boldness of wasabi with the subtle sweetness of edamame, creating a fettuccine experience that’s both unexpected and comforting. This recipe is a gentle nudge to explore beyond traditional pasta boundaries, inviting a moment of quiet creativity in your kitchen.

Ingredients

• 8 oz fettuccine pasta
• 1 cup shelled edamame, thawed if frozen
• 2 tbsp wasabi paste (adjust to taste)
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the edamame and sauté for 2-3 minutes until slightly softened.
3. Reduce the heat to low. Stir in the wasabi paste, heavy cream, and butter until the butter is melted and the sauce is smooth. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
4. Add the drained fettuccine to the skillet, tossing gently to coat the pasta evenly with the sauce. Sprinkle with salt and Parmesan cheese, tossing again to combine.
5. Serve immediately, garnished with additional Parmesan cheese if desired. For an extra crunch, top with lightly toasted sesame seeds.

How the creamy sauce clings to each strand of fettuccine, with the edamame adding a pop of texture and the wasabi providing a gentle heat that builds with each bite. Consider serving this dish with a side of pickled ginger to balance the flavors, turning a simple pasta into a memorable meal.

Green Olive and Artichoke Penne

Kneading through the quiet of the kitchen, I find solace in the simplicity of combining flavors that speak to the soul. This dish, a harmonious blend of green olives and artichokes with penne, is a testament to the beauty of Mediterranean-inspired comfort food.

Ingredients

• 8 oz penne pasta (or any short pasta of choice)
• 1/2 cup green olives, pitted and sliced (Kalamata olives can be a bold substitute)
• 1/2 cup artichoke hearts, quartered (jarred in water, not oil, for a lighter taste)
• 2 tbsp olive oil (extra virgin for a fruity note)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1/4 tsp red pepper flakes (adjust to spice preference)
• Salt, to start with 1/4 tsp (sea salt recommended for its mildness)
• 1/4 cup pasta water (reserved before draining)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Fresh basil leaves, torn (for garnish, adds a sweet contrast)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute—be careful not to burn the garlic.
3. Add the sliced green olives and quartered artichoke hearts to the skillet. Stir to combine and heat through, about 2 minutes.
4. Reserve 1/4 cup of pasta water before draining the penne. Drain the pasta and add it directly to the skillet with the olive and artichoke mixture.
5. Pour the reserved pasta water into the skillet. Toss everything together over low heat until the pasta is well coated and the water has slightly thickened, about 1 minute.
6. Remove from heat and stir in the grated Parmesan cheese until melted and evenly distributed.
7. Garnish with torn fresh basil leaves before serving. Offer additional Parmesan cheese at the table for those who desire more.

Lusciously tender penne cradles the briny olives and artichokes, each bite a melody of textures and flavors. Serve it with a crisp white wine and a side of crusty bread to soak up the savory sauce, turning a simple meal into a celebration of the senses.

Chlorophyll Pasta with Sun-Dried Tomatoes

Calmly, as the evening light fades, imagine a dish that brings the essence of a sunlit garden to your table. This chlorophyll pasta, vibrant and fresh, paired with the deep, tangy sweetness of sun-dried tomatoes, offers a simple yet profound pleasure.

Ingredients

• 8 oz chlorophyll pasta (or any green pasta for a similar visual appeal)
• 1/4 cup sun-dried tomatoes in oil, drained and sliced (reserve 1 tbsp of the oil)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 tsp red pepper flakes (optional, for a slight heat)
• Salt, to taste
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the chlorophyll pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the reserved sun-dried tomato oil and olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
3. Add the sliced sun-dried tomatoes to the skillet and cook for another 2 minutes, stirring occasionally, to warm them through and infuse the oil with their flavor.
4. Drain the pasta and add it directly to the skillet with the tomatoes. Toss to combine, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
5. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and creamy. Season with salt to taste.
6. Garnish with fresh basil leaves and additional Parmesan cheese before serving.

Perfectly al dente, the pasta carries the earthy tones of chlorophyll, beautifully contrasted by the chewy, intense flavor of sun-dried tomatoes. Serve it in a warm bowl, perhaps with a side of crusty bread to soak up the flavorful oils.

Herbed Green Goddess Pasta Salad

Sometimes, the simplest dishes speak the loudest, especially when they’re dressed in the vibrant flavors of summer. This herbed green goddess pasta salad is a testament to that, blending fresh herbs and creamy dressing into a dish that feels both nourishing and indulgent.

Ingredients

• 8 oz pasta (fusilli or penne works well)
• 1/2 cup mayonnaise (for a lighter version, use Greek yogurt)
• 1/4 cup sour cream
• 1/4 cup chopped fresh basil (packed)
• 1/4 cup chopped fresh parsley (packed)
• 2 tbsp chopped fresh chives
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 clove garlic, minced
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, in a large bowl, whisk together the mayonnaise, sour cream, basil, parsley, chives, lemon juice, garlic, salt, and pepper until smooth and well combined.
3. Drain the pasta and rinse under cold water to stop the cooking process. Shake off excess water and add the pasta to the bowl with the dressing.
4. Gently fold in the cherry tomatoes, cucumber, and red onion until everything is evenly coated with the dressing.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, let it chill for 2 hours.

Herbed green goddess pasta salad is a celebration of textures, from the tender pasta to the crisp vegetables, all enveloped in a creamy, herbaceous dressing. Serve it atop a bed of greens for an extra layer of freshness, or alongside grilled chicken for a more substantial meal.

Spirulina Pasta with Coconut Milk Sauce

Now, as the light fades into evening, let’s embrace the quiet joy of creating something nourishing and vibrant. This dish, with its earthy spirulina and creamy coconut milk, is a gentle nod to both health and comfort, a blend that feels just right for moments of reflection.

Ingredients

• 8 oz spirulina pasta (or any pasta of choice for a twist)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (adjust to taste)
• 1 tsp ginger, grated (fresh is best)
• Salt, to start with 1/2 tsp (adjust to taste)
• 1/4 tsp red pepper flakes (optional for a hint of heat)
• Fresh cilantro, chopped (for garnish, optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spirulina pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant but not browned.
3. Pour in the coconut milk, stirring to combine with the garlic and ginger. Bring to a gentle simmer, then reduce heat to low. Let the sauce thicken slightly, about 5 minutes, stirring occasionally.
4. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet with the coconut milk sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Season with salt and red pepper flakes, tossing again to ensure even distribution. Taste and adjust seasoning as needed.
6. Remove from heat and garnish with chopped cilantro before serving.

Just like that, you’ve created a dish where the spirulina’s depth meets the coconut milk’s silkiness, a harmony of flavors that’s both grounding and uplifting. Serve it in a warm bowl, perhaps with a side of toasted nuts for crunch, and let the simplicity speak for itself.

Green Bean and Almond Orzo

Lately, I’ve found myself drawn to the simplicity of dishes that speak to the soul, where each ingredient has a moment to shine. This green bean and almond orzo is one such dish, a comforting blend of textures and flavors that feels like a gentle embrace.

Ingredients

• 1 cup orzo pasta (or any small pasta)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 lb green beans, trimmed and halved (fresh or frozen)
• 1/4 cup sliced almonds (toast for extra flavor)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 tsp red pepper flakes (optional for heat)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the orzo cooks, heat olive oil in a large skillet over medium heat. Add the green beans and sauté for 4-5 minutes until they start to soften but remain crisp.
3. Add the sliced almonds to the skillet and toast for 1-2 minutes, stirring frequently to prevent burning, until they’re golden and fragrant.
4. Stir in the minced garlic and red pepper flakes, cooking for another 30 seconds until the garlic is aromatic but not browned.
5. Reduce the heat to low and add the cooked orzo to the skillet. Pour in the reserved pasta water, salt, and black pepper, tossing everything together to combine.
6. Remove the skillet from heat and stir in the Parmesan cheese and lemon juice, adjusting the seasoning if necessary.

Combining the tender orzo with the crisp green beans and crunchy almonds creates a delightful contrast in every bite. The lemon juice adds a refreshing zing, making this dish perfect for a light lunch or as a side to grilled meats. Consider serving it warm with an extra sprinkle of Parmesan and a drizzle of olive oil for an added touch of richness.

Mint and Pea Shoot Farfalle

How quietly the morning unfolds, much like the gentle blending of flavors in this dish, where the freshness of mint and the delicate crispness of pea shoots come together in a dance of simplicity and grace.

Ingredients

• 8 oz farfalle pasta (or any pasta of choice)
• 2 cups fresh pea shoots (packed, for a vibrant crunch)
• 1/4 cup fresh mint leaves (chopped, adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup grated Parmesan cheese (for serving, optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the farfalle pasta and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the pea shoots and sauté for 2-3 minutes, just until they begin to wilt but remain bright green.
3. Drain the pasta, reserving 1/4 cup of the pasta water. Add the drained pasta to the skillet with the pea shoots.
4. Toss the pasta and pea shoots together, adding the reserved pasta water a little at a time to create a light sauce that coats the pasta.
5. Remove the skillet from heat. Stir in the chopped mint leaves, salt, and black pepper, mixing gently to combine.
6. Serve immediately, garnished with grated Parmesan cheese if desired.

The texture of this dish is a delightful contrast between the tender pasta and the crisp pea shoots, with the mint adding a refreshing burst of flavor. Try serving it alongside grilled chicken or fish for a complete meal that sings of summer.

Swiss Chard and Goat Cheese Ravioli

Vent up in the quiet of the kitchen, the thought of crafting something both nourishing and beautiful comes to mind. Swiss chard and goat cheese ravioli, a dish that whispers of comfort and elegance, seems just right for a reflective evening.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 3 large eggs (room temperature for easier mixing)
• 1 tbsp olive oil (or any neutral oil)
• 1 bunch Swiss chard, stems removed and leaves chopped (about 2 cups packed)
• 1 cup goat cheese, crumbled (softened slightly for easier mixing)
• 1/4 tsp nutmeg (freshly grated for best flavor)
• Salt (adjust to taste)
• 1 tbsp butter (for sautéing)
• 2 cloves garlic, minced (add more for a stronger flavor)

Instructions

1. In a large bowl, combine the flour and a pinch of salt. Make a well in the center and add the eggs and olive oil. Gradually mix to form a dough.
2. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
3. While the dough rests, heat butter in a pan over medium heat. Add garlic and sauté until fragrant, about 1 minute.
4. Add the Swiss chard to the pan, cooking until wilted, about 3-4 minutes. Remove from heat and let cool.
5. Mix the cooled chard with goat cheese and nutmeg in a bowl. Season with salt to taste.
6. Roll out the dough thinly on a floured surface. Place small spoonfuls of the filling at intervals on one half of the dough.
7. Fold the other half over the filling, pressing around each mound to seal. Cut into individual ravioli with a knife or pasta cutter.
8. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes until they float to the surface.
9. Serve immediately with your choice of sauce or a drizzle of olive oil.

Overtly tender, the ravioli pockets burst with the creamy tang of goat cheese, balanced by the earthy Swiss chard. For a touch of brightness, serve with a sprinkle of lemon zest or a handful of fresh herbs.

Parsley and Pistachio Pesto Pasta

Dusk settles softly outside, and in the quiet of the kitchen, a simple yet vibrant dish comes to life. Parsley and pistachio pesto pasta, with its bright flavors and comforting textures, feels like a gentle embrace after a long day.

Ingredients

• 1 cup fresh parsley leaves (packed, stems removed for a smoother pesto)
• 1/2 cup shelled pistachios (lightly toasted for depth of flavor)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/3 cup olive oil (or any neutral oil for a lighter version)
• 2 cloves garlic (minced, adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 12 oz pasta (linguine or spaghetti works well)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, combine parsley, pistachios, Parmesan, garlic, salt, and pepper in a food processor. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Taste and adjust seasoning if necessary.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
5. Add the pesto to the pasta, tossing to coat evenly. If the pesto is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Serve immediately, garnished with extra Parmesan and a sprinkle of chopped pistachios for crunch.

With each forkful, the pasta offers a delightful contrast between the creamy pesto and the al dente noodles, while the pistachios add a surprising crunch. For a summer twist, serve it chilled with a drizzle of lemon juice and a side of grilled vegetables.

Green Garlic and Lemon Spaghetti

Amidst the quiet hum of the kitchen, the simplicity of ‘Green Garlic and Lemon Spaghetti’ unfolds, a dish that whispers of spring’s tender beginnings and the bright promise of lemon’s zest. It’s a recipe that cradles the soul, offering comfort with every forkful, yet dances lightly with freshness.

Ingredients

• 8 oz spaghetti (or any long pasta)
• 3 tbsp olive oil (or any neutral oil)
• 4 green garlic stalks, thinly sliced (white and light green parts only)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 1/4 cup pasta water (reserved from cooking)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced green garlic and sauté until soft and fragrant, about 2-3 minutes, being careful not to let it brown.
3. Remove the skillet from heat. Stir in the lemon zest, lemon juice, salt, and black pepper. The residual heat will meld the flavors beautifully.
4. Add the drained spaghetti to the skillet along with the reserved pasta water. Toss everything together until the pasta is evenly coated and the sauce has slightly thickened, about 1 minute.
5. Finish by sprinkling the grated Parmesan cheese over the pasta and tossing once more to combine. Serve immediately, with extra Parmesan on the side for those who desire it.

Bright and verdant, this spaghetti carries the gentle punch of green garlic, balanced by the lemon’s citrusy spark. The pasta, slick with a light sauce, clings to the cheese, creating a dish that’s both comforting and invigorating. Consider serving it with a side of crusty bread to soak up every last bit of the lemony, garlicky goodness.

Dandelion Greens and Bacon Linguine

Evenings like these call for a dish that bridges the gap between the wild and the familiar, a meal that feels both adventurous and comforting. Dandelion greens, with their slightly bitter edge, paired with the smoky richness of bacon, create a linguine dish that’s as unexpected as it is delightful.

Ingredients

• 8 oz linguine (or any pasta of choice)
• 4 slices thick-cut bacon, chopped (for a smokier flavor, use applewood-smoked)
• 2 cups dandelion greens, roughly chopped (young leaves are less bitter)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp olive oil (or any neutral oil)
• Salt and freshly ground black pepper (to taste)
• 1/2 tsp red pepper flakes (optional, for a bit of heat)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet.
3. In the same skillet with the bacon fat, add the minced garlic and red pepper flakes if using. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
4. Add the dandelion greens to the skillet and sauté until just wilted, about 2-3 minutes. Season with salt and pepper to taste.
5. Add the drained linguine to the skillet along with the reserved pasta water. Toss everything together over low heat until the pasta is well coated and the water has reduced slightly, about 1-2 minutes.
6. Remove the skillet from heat and stir in the grated Parmesan cheese and crispy bacon. Adjust seasoning if necessary.

Finished with a sprinkle of extra Parmesan, this dish offers a beautiful contrast between the tender pasta, the crisp bacon, and the slightly bitter greens. For an extra touch of elegance, serve it with a poached egg on top, letting the yolk mingle with the linguine for added richness.

Cilantro Lime Pasta with Shrimp

Falling into the rhythm of a quiet kitchen, the aroma of fresh cilantro and zesty lime begins to weave its magic, promising a dish that’s both refreshing and comforting. This cilantro lime pasta with shrimp is a dance of flavors, perfect for those evenings when you crave something light yet satisfying.

Ingredients

• 8 oz pasta (linguine or spaghetti works well)
• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1/4 cup fresh cilantro, chopped (plus more for garnish)
• 2 tbsp lime juice (freshly squeezed for best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 cup pasta water (reserved from cooking)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp, seasoning with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
3. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn.
4. Return the cooked pasta to the pot. Add the sautéed garlic, cooked shrimp, chopped cilantro, lime juice, and reserved pasta water. Toss everything together over low heat until well combined and the pasta is evenly coated, about 1-2 minutes.
5. Tip: For an extra burst of flavor, add a teaspoon of lime zest along with the juice. Tip: If the pasta seems dry, add a little more pasta water a tablespoon at a time. Tip: Serve immediately to enjoy the best texture and flavor.

Just as the sun sets, this dish comes together with a bright, herby aroma and a texture that’s perfectly al dente, with shrimp that’s tender and juicy. Consider serving it with a sprinkle of extra cilantro and lime wedges on the side for those who love an extra tangy kick.

Arugula and Walnut Pesto Fusilli

Zephyrs of summer breeze whisper through the kitchen as we embrace the simplicity and vibrancy of this dish, a testament to the joy of combining fresh ingredients with heartfelt care.

Ingredients

• 2 cups fresh arugula, packed (for a peppery kick)
• 1/2 cup walnuts, toasted (enhances nuttiness)
• 1/2 cup grated Parmesan cheese (or Pecorino for a sharper taste)
• 2 garlic cloves (minced finely for uniform flavor)
• 1/2 cup extra virgin olive oil (or any neutral oil)
• 12 oz fusilli pasta (or any short pasta)
• Salt (adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat, ensuring it’s seasoned well to flavor the pasta.
2. Add the fusilli to the boiling water and cook for 8-10 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, combine arugula, toasted walnuts, Parmesan, and garlic in a food processor. Pulse until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified. Season with salt to taste.
5. Drain the pasta, reserving 1/2 cup of the pasta water to adjust the pesto’s consistency later.
6. In a large bowl, toss the hot pasta with the pesto, adding reserved pasta water a tablespoon at a time if the pesto is too thick.
7. Serve immediately, garnished with extra Parmesan and walnuts if desired.

Rich in texture and flavor, this dish offers a delightful contrast between the creamy pesto and the al dente pasta. Consider serving it with a side of grilled chicken or atop a bed of fresh greens for a lighter meal.

Spinach Fettuccine Alfredo

How quietly the evening settles in, the perfect time to stir together something comforting yet elegant. Spinach Fettuccine Alfredo, with its creamy embrace and verdant whispers, feels like a gentle nod to both indulgence and nourishment.

Ingredients

• 8 oz spinach fettuccine (fresh or dried, but fresh elevates the dish)
• 2 tbsp unsalted butter (for a richer flavor, consider European-style)
• 1 cup heavy cream (room temperature blends more smoothly)
• 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
• 1/4 tsp freshly grated nutmeg (a pinch more can brighten the dish)
• Salt to taste (start with 1/4 tsp and adjust)
• Freshly ground black pepper (a few twists for a subtle heat)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. The water should taste like the sea.
2. Add the spinach fettuccine to the boiling water, stirring gently to prevent sticking. Cook for 2-3 minutes if fresh, or according to package instructions if dried, until al dente.
3. While the pasta cooks, melt the butter in a large skillet over medium heat until just bubbling, being careful not to let it brown.
4. Pour in the heavy cream, stirring constantly to combine with the butter. Let the mixture simmer gently for 2 minutes, allowing it to thicken slightly.
5. Reduce the heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Stir in the nutmeg, salt, and pepper.
6. Drain the pasta, reserving 1/4 cup of the pasta water. Immediately add the pasta to the skillet with the Alfredo sauce.
7. Toss the pasta with the sauce, adding a splash of the reserved pasta water if needed to loosen the sauce. Cook for an additional minute until the pasta is well coated.
8. Remove from heat and let sit for a minute; the sauce will continue to thicken as it cools slightly.

Finished with a flourish of extra Parmesan, this dish offers a silky texture with a depth of flavor that belies its simplicity. For a touch of color and crunch, serve alongside a crisp, green salad or atop a plate garnished with roasted cherry tomatoes.

Conclusion

Brimming with vibrant flavors and endless possibilities, our roundup of 24 green pasta recipes is your ticket to delicious meals for any occasion. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to inspire your next dish. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!