The 6 Spring Recipes Worth Making Right Now

Asparagus, zucchini, spinach, peas — they're all at the market at the same time for about six weeks a year. Italian cooks have been building entire menus around this window for centuries. Here's what to make while it lasts.

If you've never made a Rice pie with peas, asparagus, and zucchini this is the recipe that will change how you think about vegetables for dinner. Tender rice, a generous amount of spring produce, and a golden crust that holds everything together — it's a vegetarian centerpiece that looks far more elaborate than it is. Ready in about an hour and just as good at room temperature as it is warm, which makes it ideal for a relaxed lunch or a dinner party where you don't want to be stuck in the kitchen.

Pro tip: Serve slices slightly warm with a simple green salad alongside. The contrast between the crispy exterior and the soft, vegetable-packed interior is the whole point.

Pasta with asparagus, stracciatella, and zucchini flowers is the kind of dish that makes people ask for the recipe before they've finished eating. Crisp-tender asparagus, delicate zucchini flowers, and a spoonful of cool, creamy stracciatella on top of warm pasta — ready in 30 minutes, elegant enough for guests, easy enough for a Tuesday.

Pro tip: Add the stracciatella after plating, not in the pan. It needs to stay cool and creamy against the warm noodles — that temperature contrast is what makes it work.

Most weeknight risottos are a compromise. Spring risotto with peas, zucchini, agretti, and asparagus is not — it's the real thing, deeply flavored and genuinely seasonal. It takes more attention than the other recipes on this list, but it rewards you with something that tastes exactly like this time of year.

Pro tip: Finish it off the heat with cold butter and Parmigiano, stirring vigorously for a full minute. That's the step that gives you the silky, restaurant-quality texture.

Cream of asparagus and zucchini with quinoa is light, gluten-free, and more satisfying than it sounds. A smooth, vegetable-packed base surrounds tender quinoa — every spoonful is creamy without being heavy. It's the spring lunch that actually keeps you full until dinner.

Pro tip: A drizzle of good olive oil and a squeeze of lemon right before serving transforms the whole bowl. Don't skip it.

Spring salad combines fresh and lightly sautéed vegetables — asparagus, spinach, whatever is best at the market — with a creamy pea dressing that ties everything together. It works as a side, but it's substantial enough to be a light main.

Pro tip: Keep some vegetables crisp and cool, serve the sautéed ones just warm. The mix of temperatures is what makes this feel like more than a salad.

Pasta with asparagus and fontina is the simplest recipe on this list and possibly the most satisfying. Asparagus, melted fontina, pasta — that's the whole thing. The cheese creates a velvety sauce that clings to every piece of pasta, and the asparagus does the rest.

Pro tip: Cook the pasta until just al dente, then toss it immediately with the asparagus and fontina off the heat. The residual warmth melts the cheese perfectly without making it stringy. Can't find fontina? Gruyère is the best substitute — same melting quality, slightly nuttier flavor.

Spring vegetables have a short window. These six recipes are the best way to use it.

Related: Why Italians Go Crazy for Peas Every Spring / The Italian Way to Eat Well Without Trying Too Hard / Strawberries Are Here. These 5 No-Bake Desserts Are Ready in Minutes.