Seasonally satisfying pasta dishes

Spring is officially here and the new season brings with it a bounty of fresh vegetables.

Seasonal veggies like asparagus, broccoli and corn can bring new life to pasta recipes and transform them into refreshing, healthy, wholesome dishes.

Here are a few recipes from the National Pasta Association to help you usher in spring deliciously.

Lasagna Verde

Serves 8

4 ounces lasagna noodles (about 8 sheets or enough for 2 layers)

2 teaspoons olive oil

2 pounds spinach, well-washed

32 ounces part-skim ricotta

2 eggs

1 tablespoon to half ounce garlic, grated or finely chopped

1 teaspoon lemon zest (from about 1 lemon)

Quarter teaspoon grated nutmeg

2 cups/10 ounces frozen peas

2 cups/8 ounces asparagus, cut in half-inch pieces

half cup/2 ounces grated Parmigiano cheese

8 ounces mozzarella, grated, divided

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. Drain, toss with olive oil, and reserve.

Preheat oven to 350F. Place the spinach in a large pan over medium heat. If spinach is still wet, simply cover pan and wilt. If it's dry, add a quarter cup water to the pan, cover, and wilt. Drain spinach.

When cool enough to handle, roughly chop it and squeeze out excess liquid.

Place spinach in a large bowl with the ricotta, eggs, garlic, zest, nutmeg, peas, asparagus, Parmigiano and half of the mozzarella. Season to taste with salt and pepper.

Place half the noodles along the bottom of a 9-inch by 13-inch pan. Top with half of the ricotta mixture.

Repeat with remaining noodles and ricotta mixture.

Sprinkle remaining mozzarella over the top. Place in the oven and cook until heated through, about 30 minutes.

An exclusive PastaFits.org recipe.

Poached Salmon and Pasta Shells

4 ounces medium shells*

8 ounce salmon fillet

4 cups/8 ounces sliced leeks, washed well

6 cups/6 ounces roughly chopped watercress, tough stems removed

1 teaspoon lemon zest

2 tablespoons extra virgin olive oil

2 tablespoons chopped dill

*Simply substitute gluten-free pasta shells to make this meal completely gluten-free.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and reserve.

Bring 2 inches of salted water to a boil in a small saucepan. Place the salmon in the water. Turn off the heat and let sit for 10 minutes or until cooked through. Remove from water and break into bite-sized chunks.

Place the leeks in a saucepan, cover with water, and season with salt. Simmer until the leeks are soft (about 5 minutes). Drain liquid, reserving the leeks in the saucepan.

Add the watercress, salmon, zest, olive oil, shells, and dill. Heat over medium heat until warmed through. Season to taste with salt and pepper and serve.

An exclusive PastaFits.org recipe.

Primavera Pasta Salad

8 ounces Penne (or your favorite pasta shape), uncooked*

1 small red bell pepper, cut into strips

1 small green bell pepper, cut into strips

1 (6 ounce) can black olives, pitted and drained

1 (8 ounce) jar marinated artichoke hearts, undrained

1 cup broccoli florets, blanched

3 cloves garlic, minced

1 tsp. oregano

Quarter cup balsamic vinegar

half cup shredded Parmesan or Asiago cheese

Cook pasta according to directions on package; drain and rinse under cold water.

Place pasta in a large mixing bowl. Add all remaining ingredients; toss well. Serve at room temperature or refrigerate for 2 to 3 hours and serve.

*Whole-grain, multigrain or whole-wheat pasta varieties may be substituted for this primavera pasta dish.

An exclusive PastaFits.org recipe

Chicken Penne with "Cream" Sauce

4 ounces penne rigate

2 teaspoons vegetable oil

1 cup/4 ounces roughly chopped, mixed wild mushrooms

1 tablespoon finely chopped garlic

2 cups/8 ounces asparagus, cut into 2-inch pieces

Quarter cup/2 ounces white wine

6 ounces shredded cooked chicken

half cup/4 ounces low-fat sour cream

half cup/1/2 ounces shredded basil

Bring a large pot of salted water to a boil. Cook the penne according to package directions. Drain and reserve.

Heat a large sauté pan over medium heat. Add the oil and sauté the mushrooms until softened and starting to brown (about 5 minutes).

Add the garlic and cook another 30 seconds. Add the asparagus and white wine.

Cover and cook until the asparagus is crisp-tender (about 2 minutes).

Stir in the chicken, sour cream, and penne. Adjust seasoning with salt and pepper. Stir in the basil and serve.

For more recipes and information, visit PastaFits.org.