5 Healthy Spring Time Pastas

5 Healthy Spring Time Pastas

I know I know…I am with you…Pasta is a very very bad word but I recently discovered Banza pastas made from chickpeas!!!  It has double the protein and 4 times the fiber and nearly half the carbs….Who knew!! So go ahead eat up…to learn more:  Banza Pasta

So it inspired me to find some new healthy pasta recipes for the spring when the veggies are fresh and ready.  So just substitute Banza pasta in all the recipes..

Pasta With Pea Puree:

Photo from: Cooking Light.com


  • 8 ounces whole-grain linguine
  • 2 1/2 tablespoons butter
  • 1 cup thawed frozen green peas
  • 1/2 cup fresh mint
  • 1 teaspoon lemon rind
  • 3/4 teaspoon kosher salt
  • 1 garlic clove
  • 1/4 cup shaved Parmesan cheese


Cook linguine per directions. Drain, reserving 1/2 cup pasta water. Cook butter in a skillet over medium until browned. Process browned butter, peas, 1/2 cup pasta water, mint, lemon rind, salt, and garlic clove in a food processor until smooth; toss with pasta. Top with shaved Parmesan.

Spaghetti with Spinach Avocado Sauce

Photo from MyRecipes.com


  • 8 ounces uncooked whole-grain spaghetti
  • 1 cup baby spinach leaves
  • 1/4 cup rinsed and drained unsalted cannellini beans
  • 1/4 cup fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 2 garlic cloves
  • 1 ripe peeled avocado
  • 1/4 cup chopped tomato
  • 2 tablespoons sliced almonds, toasted


  1. Prepare pasta according to package directions, omitting salt and fat. Reserve 1/2 cup cooking liquid. Drain pasta.

  2. Combine reserved 1/2 cup cooking liquid, spinach, and next 8 ingredients (through avocado) in a food processor; process until smooth. Combine pasta and spinach mixture; toss to coat. Sprinkle with tomato and almonds.


Avocado Pesto Fettuccine

Photo from Delish.com


  • kosher salt
  • 1 lb. fettuccine
  • 1/4 c. pine nuts
  • 2 avocados
  • 7 oz. prepared pesto
  • 1 tbsp. lemon juice
  • 1/2 c. freshly grated Parmesan, divided
  • 1/4 c. chopped basil
  • 1 tsp. crushed red pepper flakes
  • Extra-virgin olive oil, for drizzling


  1. In a large pot of boiling salted water, cook pasta according to package instructions.
  2. Meanwhile, in a small dry skillet, toast pine nuts over low heat until golden brown. Shake pan to brown evenly, about 5 minutes.
  3. Cut avocados in half and remove pits. Scoop out avocado with a spoon and add to the bowl of a food processor. Add pesto and lemon juice and pulse until avocado is incorporated and smooth.
  4. Transfer avocado pesto into a large mixing bowl. Add the pasta and half the cheese; toss together and transfer to a platter. Garnish with toasted pine nuts, remaining cheese, basil, and red pepper flakes, then drizzle with olive oil and serve.

Pasta Primavera with Crispy Onion Gremolata

Photo from Bon Appetit



  • 3 spring onions, bulbs and stems separated, thinly sliced
  • ½ cup vegetable oil
  • Kosher salt
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon plus 1 teaspoon finely grated lemon zest
  • 1 cup shelled fresh fava beans (from about 1 pound pods) or frozen fava beans, thawed
  • ½ bunch asparagus, sliced into ¼”-thick pieces
  • 12 ounces linguine
  • 2 garlic cloves, finely chopped
  • 6 ounces morel or crimini mushrooms, halved if large
  • 1 cup crème fraîche
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper


  1. Cook spring onion bulbs and oil in a small saucepan over medium heat, swirling pan occasionally, until bulbs are golden brown, about 3 minutes. Transfer bulbs to paper towels with a slotted spoon to drain; season with salt. Set aside 2 Tbsp. onion oil.
  2. Combine spring onion bulbs, chives, and 1 Tbsp. lemon zest in a small bowl; set gremolata aside.
  3. Cook fava beans in a large pot of boiling salted water until tender, about 2 minutes. Transfer to a colander set in a bowl of ice water with a slotted spoon or mesh spider. Drain and peel, transferring to a medium bowl as you go. (If you’re using frozen fava beans, you won’t need to peel them.)
  4. Return water in pot to a boil and cook asparagus until tender, about 1 minute. Transfer to colander in ice water with slotted spoon. Drain and add to fava beans.
  5. Return water in pot to a boil and cook pasta, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ cups pasta cooking liquid.
  6. Meanwhile, heat reserved onion oil in a large skillet over medium-high. Add spring onion stems, garlic, and mushrooms; season with salt. Cook, stirring often, until vegetables are tender and beginning to take on some color, about 4 minutes. Stir in crème fraîche, ½ cup pasta cooking liquid, and remaining 1 tsp. lemon zest and bring to a simmer.
  7. Add pasta and ½ cup pasta cooking liquid and cook, tossing often and adding more pasta cooking liquid as needed to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Add fava beans, asparagus, and lemon juice and toss to combine; season with salt and pepper.
  8. Serve pasta topped with onion gremolata.

Recipe by Dawn Perry





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