What happens when your go-to staple gets together with the season's prettiest produce? Six fresh takes on pasta guaranteed to send your forks twirling.

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This stunning pasta dish benefits from a few smart flavor-boosting techniques. Toasting the spaghetti adds nuttiness, and the acidity of the wine and lemon juice help cut the richness of the butter. Saffron offers subtle floral notes, but if you can't find it, substitute sweet paprika. Get the recipe:Toasted Saffron Pasta Primavera
Greg DuPree
Greg DuPree

  • This stunning pasta dish benefits from a few smart flavor-boosting techniques. Toasting the spaghetti adds nuttiness, and the acidity of the wine and lemon juice help cut the richness of the butter. Saffron offers subtle floral notes, but if you can't find it, substitute sweet paprika.
  • Get the recipe:Toasted Saffron Pasta Primavera
Greg DuPree

The yogurt in this pasta dish makes it just creamy enough to feel indulgent, but not too heavy. All the ingredients work beautifully together: lemon zest, Aleppo pepper, peppery arugula, nutty whole wheat pasta, and tangy yogurt sauce. It just might become your go-to warm weather pasta dish.

Get the recipe: Whole-Wheat Penne With Marinated Feta and Arugula

Greg DuPree

Spicy pasta lovers, this one's for you—and it might just be the easiest one in the bunch. As the noodles cook, they release starches that thicken buttery, fiery sauce. Steaming the shrimp and asparagus with the pasta infuses them with the fragrant lemon and chiles.

Get the recipe: One-Pot Shrimp and Asparagus Fra Diavolo

Greg DuPree

This baked pasta dish (an elevated take on the classic stuffed shells) is hearty and satisfying, thanks to creamy, rich ricotta and meaty wild mushrooms. A quick homemade marinara sauce ties it all together, and the spinach and blanket of cheese keep the pasta shells from drying out as they bake.

Get the recipe: Wild Mushroom and Spinach Stuffed Shells

Greg DuPree

Simmering a Parmesan rind directly in the broth deepens the flavor of this twist on chicken noodle, while the pesto adds a bright and fresh finishing touch. In fact, go ahead and double the pesto. Save the leftovers, then use later in the week on homemade pizza or bruschetta.

Get the recipe: Pasta, Chickpea, and Chicken Soup With Pesto

Greg DuPree

Love gnocchi? Then you have to try your hand at gnudi—a lighter, fluffier, cheesier version of gnocchi. We serve our version with a simple pan sauce, vibrant spring peas, and fresh mint.

Get the recipe: Black Pepper Gnudi With Peas and Mint