50 Healthy Spring Dinner Ideas To Brighten Your Plate

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Are you looking for vibrant recipes that incorporate seasonal veggies? These healthy spring dinner ideas are here to make mealtime a breeze! These dishes are made with wholesome ingredients and are super easy to whip up after work.

Collage of spring dinner ideas

If you’re anything like me, you always breathe a sigh of relief when the weather warms up and the days get longer.

As that means spring is coming (and summer isn’t far behind!).

Don’t get me wrong. I’m a huge fan of bundling up on the couch with warm soups and hearty stews.

But there’s something special about enjoying seasonal springtime goodies for every meal!

To help you fight indecisiveness around mealtime, I’ve rounded up a few spring dinner ideas made with wholesome, nourishing ingredients!

Whether you need something easy to meal prep or want a dish packed with protein, these tasty dinners will definitely boost your mood.

What’s In Season in Spring (March To May)?

Spring is a truly magical time that brings a burst of mouthwatering vegetables and fruits to our plates, adding a splash of color and crunchy textures.

These are just some scrumptious springtime delights:

  • Asparagus
  • Artichokes
  • Arugula
  • Beets
  • Broccoli
  • Cabbage
  • Carrots
  • Cauliflower
  • Chard
  • Fava beans
  • Fennel
  • Garlic
  • Green onions
  • Leeks
  • Lettuce
  • Peas
  • Radishes
  • Rhubarb
  • Spinach
  • Spring onions
  • Strawberries
  • Turnips
  • Watercress

Also check 35 Dinner Ideas For Tonight that Are No Fuss, Big Flavor

50 Healthy Spring Dinner Ideas

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Spring Recipes: Asparagus Pesto Pasta

If you are a pesto lover looking for a spring twist on the classic recipe, this creamy and lemony asparagus pesto pasta is for you. Made with fresh asparagus, pistachio nuts, parsley, and a hint of lemon, this quick and easy mouthwatering spring meal is going to become your new favorite.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 492kcal
Author: Sara Trezzi


  • 1 lb asparagus
  • ½ cup pistachio nuts - (see note 1)
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest - (from 1 lemon)
  • 1/2 cup fresh parsley leaves
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove - small, optional
  • salt
  • pepper
  • 12 oz pasta of choice - farfalle, penne, spaghetti, rigatoni, linguine


  • Bring a small pot of salted water to a boil.
  • Chop the asparagus into small bits, making sure to remove and discard the fibrous ends if needed. Wash them, and blanch them in the boiling water for about 5 minutes until slightly tender. Drain the asparagus and rinse them under cold water to stop them from cooking. Set the asparagus tips aside as we will use them for decoration.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instruction. Reserve about 1 cup of the pasta cooking water.
  • Add the pistachios (or nut of your choice) to your blender or food processor and blitz.
  • Then add the cooked asparagus, garlic, lemon juice, parsley leaves, olive oil, a pinch of salt and pepper. Puree until smooth. Taste and adjust seasoning.
  • Once the pasta is cooked, drain it and mix it with the asparagus pesto. Toss well until combined. Add some of the cooking water to the pasta to make the pasta silky and saucy. Plate the pasta, add the asparagus tips you kept on the side, sprinkle with lemon zest, and serve while hot.


Note 1: Make sure to use unsalted raw pistachios. If you don’t have pistachios, you can use other nuts like cashews, pine nuts, almonds.
Note 2: If you are a cheese lover, you can add 1/2 cup (40 grams) of parmesan for a more cheese flavor (real parmesan or vegan). But you’ll lose some of the lemony asparagus taste.
Note 3: This pesto is great with hot and cold pasta, stirred through risotto or soups, thinned with a bit of water as a salad dressing, or spread on bruschetta, sandwich, or toast. It’s also delicious as a dip with some bread, oatcakes, or crunchy raw veggies.
Storage: You can keep the asparagus pesto in a glass jar or airtight container in the fridge for up to 3 days. Or in the freezer for up to 3 months.


Calories: 492kcal | Carbohydrates: 73g | Protein: 17g | Fat: 15g | Sugar: 6g

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