Go Back Email Link
+ servings
Spring Pasta Recipe for Easter

Spring Pasta for Easter

Chef Adriana Martin
In this spring pasta recipe for Easter I am using frozen asparagus tips and mixed veggies such as corn, lima beans, green beans, peas and carrots. As well as butter and simple spices like seasoned salt and a pinch of oregano.
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Dish, Pasta
Cuisine Italian Cuisine
Servings 8 servings


  • 4 cups of Easter shaped pasta
  • 6 cups of boiling water
  • 1 teaspoon of salt
  • 1 teaspoon of cooking oil
  • 2 cups of mixed frozen veggies
  • 1 cup of frozen asparagus tips
  • 1/2 stick of butter
  • 1 teaspoon of seasoned salt
  • 1 pinch of dried oregano
  • 1 pinch of black pepper
  • 3 sprigs of fresh parsley


  • Cook the pasta for 5-7 minutes on boiling salted water with cooking oil to avoid sticking. When the pasta is ready temper with cold water and strain.
  • Cook the frozen veggies with 1/2 stick of butter and the spices in the microwave oven.
  • Then add the cooked veggies to the pasta and fold. Finish with chopped fresh parsley and serve hot.
  • You can garnish the spring pasta with parmesan cheese if desired.
  • The spring pasta dish can also be a nice complement to a meal served alongside a baked ham, rotisserie chicken or a beef or lamb roast and a fresh salad.
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram