10 Best Spring Dinner Recipes for Light & Tasty Meals!

Spring’s arrival brings a burst of fresh flavors, and one of my favorite dishes to celebrate the season is a zesty lemon herb chicken with roasted asparagus and baby potatoes.

The tangy lemon and fragrant herbs perfectly complement the tender chicken, while the crisp asparagus and golden potatoes add delightful textures.

I fondly remember preparing this meal during a time when I sought comfort and healing through cooking. The straightforward steps and readily available ingredients made it approachable, even for a beginner.

Creating such a wholesome dish not only satisfied my palate but also nurtured my spirit, reinforcing the therapeutic power of cooking.

In this collection of the 10 best spring dinner recipes, I’ve gathered dishes that highlight the season’s bounty and invite you to experience the joy of cooking.

Each recipe is crafted with simplicity in mind, encouraging you to explore new flavors and find comfort in the kitchen. Let’s embark on this culinary journey together, embracing the renewal and freshness that spring offers.

1. Moroccan Chicken Tagine with Apricots & Olives

There’s something magical about the way Moroccan cuisine balances sweet, savory, and spice. This slow-simmered chicken tagine, infused with warming cinnamon, saffron, and ginger, is pure comfort food with a touch of elegance.

Tender chicken thighs soak up the rich, aromatic sauce, while briny olives and sweet, jammy apricots create an irresistible contrast. Serve it over fluffy couscous to soak up every last drop of that golden, fragrant broth. If you’re craving a dish that transports you straight to a bustling souk in Marrakech, this one’s for you.

Servings: 6

Ingredients:

• 2 tablespoons extra-virgin olive oil, divided
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• ½ teaspoon salt, divided
• 1 large onion, chopped
• 1 lemon, zested and juiced, divided
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1 tablespoon tomato paste
• 2 teaspoons ras el hanout
• 2 cups unsalted chicken broth
• 1 (15 ounce) can no-salt-added chickpeas, rinsed
• ½ cup chopped dried apricots
• ½ cup pitted green olives, halved
• ½ cup toasted slivered almonds, divided
• Fresh cilantro for garnish

Instructions:

• Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken, season with salt, and cook until lightly browned (about 5 minutes). Transfer to a plate.
• Add the remaining oil and onion to the pot. Cook until soft and lightly browned (about 4 minutes).
• Stir in lemon zest, garlic, ginger, tomato paste, and ras el hanout. Cook until fragrant (about 30 seconds).
• Add broth, chickpeas, apricots, olives, 1/4 cup almonds, and the chicken. Bring to a simmer.
• Cook, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly (about 8 minutes).
• Remove from heat and stir in lemon juice and the remaining salt.
• Serve topped with the remaining almonds and cilantro, if desired.

2. Sheet-Pan Shrimp & Asparagus

Some meals just scream “spring,” and this one’s as fresh as it gets. Juicy, garlicky shrimp and crisp-tender asparagus roast together in a bright, zesty lemon-butter sauce—simple, yet packed with flavor.

A sprinkle of red pepper flakes adds just the right amount of heat, while the broiler gives everything a perfectly caramelized finish. Best part? It all comes together on one pan in under 30 minutes. Whether you’re looking for an effortless weeknight dinner or something light and elegant for guests, this dish delivers.

Servings: 4

Ingredients:

For the Shrimp:

• 1 lb medium-sized shrimp, peeled and deveined
• 1 Tbsp olive oil
• 1/4 cup butter, melted
• 3 Tbsp lemon juice
• 1 tsp lemon zest
• 1 Tbsp minced garlic
• 1/2 tsp paprika
• 1/4 tsp onion powder
• 1/4 tsp red pepper flakes, leave this out if you don’t like a little heat
• Salt and pepper, to taste
• Fresh parsley, garnish after cooking

For the Asparagus:

• 1 lb thin to medium asparagus, ends trimmed
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp lemon zest
• Salt and pepper, to taste

Instructions:

• Preheat oven to 400°F.
• In a bowl, mix olive oil, butter, lemon juice, zest, garlic, and seasonings. Toss shrimp in the marinade and set aside.
• On a sheet pan, toss asparagus with olive oil, garlic, lemon zest, salt, and pepper. Bake for 5 minutes.
• Remove the pan, add shrimp in a single layer, and bake for 8-10 minutes until shrimp turn pink.
• Squeeze with lemon juice, sprinkle with parsley, and serve. Enjoy!

3. Mushroom Ravioli

Few things are as satisfying as homemade ravioli, especially when filled with earthy mushrooms and silky ricotta. These delicate pasta pillows are bathed in a luscious brown butter sauce, scented with sage and finished with a shower of Parmigiano-Reggiano.

The combination of umami-rich mushrooms, nutty butter, and fragrant herbs makes every bite a little decadent—but not heavy. Whether you’re making pasta from scratch or using store-bought ravioli for a quick fix, this dish is pure comfort with an Italian soul.

Servings: 4

Ingredients:

For The Mushroom Filling

• 50 g (4 tbsp.) unsalted butter
• 450 g (1 lb) mixed mushrooms such as cremini or “baby bellas”, shiitake mushrooms and white button mushrooms
• 3 shallots, chopped
• 1 garlic clove, chopped
• Salt
• Freshly ground black pepper
• 1/4 cup dry marsala wine
• 80 g drained ricotta (see notes & tips above)
• 80 g mascarpone cheese
• 20 g freshly grated Parmesan cheese

For The Mushroom Garnish

• 30 g (2 tbsp) unsalted butter
• 220 g (8 oz) package of wild mushrooms
• Salt 
• Freshly ground black pepper

For The Sauce 

• 70 g (5 tbsp) unsalted butter
• 70 g (5 tbsp) truffle butter

Instructions:

• Make the Pasta Dough – Prepare fresh pasta dough and roll it into thin sheets (about 0.30–0.40 mm thick). Let it rest for 1 hour or up to 2 days in advance.
• Make the Mushroom Filling – Sauté mushrooms, shallots, and garlic in butter until golden and dry. Deglaze with Marsala wine and cook off the liquid. Pulse in a food processor, then mix with ricotta, mascarpone, and Parmesan.
• Assemble the Ravioli – Cut pasta sheets into manageable lengths. Add teaspoon-sized dollops of filling, fold the dough over, press out air, and seal. Cut into squares using a pastry wheel or knife.
• Store or Cook – Place ravioli on a semolina-dusted tray and cover. Either store for later or proceed to cooking.
• Cook the Ravioli – Boil in salted water for 5–6 minutes. Test one first to adjust the cooking time as needed.
• Prepare the Butter Sauce & Serve – Sauté mushrooms in butter. Melt additional butter separately until golden. Toss ravioli in butter sauce, plate with mushrooms, and garnish with Parmesan.

4. Sheet-Pan Orange-Apricot Drumsticks

Sticky, glossy, and packed with flavor—these roasted drumsticks are everything you love about takeout-style chicken but made even better at home. A sweet and tangy glaze of fresh orange juice, apricot preserves, and a touch of soy sauce caramelizes beautifully in the oven, creating perfectly crisped skin and juicy, fall-off-the-bone meat.

The best part? It’s all done on one pan, making cleanup a breeze. Whether you’re meal-prepping or planning an easy weeknight dinner, this recipe is a keeper.

Servings: 4

Ingredients:

• 1 pound multicolor fingerling potatoes, halved lengthwise
• 1 pound green beans, trimmed
• 1 cup thinly sliced red onion
• 2 tablespoons olive oil
• ¾ teaspoon kosher salt, divided
• ½ teaspoon ground pepper, divided
• 4 large chicken drumsticks (1 1/2-2 lbs. total), skin removed
• 1 medium orange
• 3 tablespoons apricot preserves
• 1 tablespoon reduced-sodium soy sauce or tamari
• 3 cloves garlic, minced

Instructions:

• Preheat oven to 425°F.
• Arrange potatoes, green beans, and onion on a baking sheet. Drizzle with oil, season with salt and pepper, and add chicken.
• Mix orange zest, juice, preserves, soy sauce, garlic, and seasoning in a bowl. Brush half the glaze on the chicken.
• Roast for 15 minutes, then stir vegetables, flip chicken, and brush with remaining glaze.
• Roast for another 20 minutes until the chicken reaches 165°F and potatoes are tender.
• Serve hot and enjoy!

5. Creamy One-Pot Orecchiette with Sausage & Peas

This is the kind of pasta that makes you want to grab a bowl, curl up, and savor every bite. Orecchiette, with its perfect little cup shape, cradles a creamy, garlicky sauce infused with the richness of Italian sausage and the sweetness of peas.

A splash of pasta water ties everything together into a silky, restaurant-worthy dish—without the fuss of multiple pots. It’s cozy, satisfying, and exactly what you need for a no-stress dinner that feels a little special.

Servings: 4

Ingredients:

• 6 ounces sweet or hot Italian sausage, casings removed, crumbled
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 3 ¼ cups low-sodium chicken broth
• ½ cup sour cream
• ¼ teaspoon ground pepper
• ⅛ teaspoon salt
• 8 ounces whole-wheat orecchiette
• 1 cup frozen peas, thawed
• ¼ cup grated Parmesan cheese

Instructions:

• Cook sausage, shallot, and garlic in a large saucepan over medium heat until browned, about 4-5 minutes.
• Increase heat to high and add broth, sour cream, salt, and pepper.
• Stir in orecchiette and bring to a boil.
• Cook, stirring often, until pasta is tender and most of the liquid is absorbed, about 12 minutes.
• Remove from heat and mix in peas and Parmesan
• .Let sit for 5 minutes, stirring occasionally.
• Serve and enjoy!

6. Crispy Cod with Charred Snow Peas & Creamy Herb Sauce

Golden, crackly fish with a flaky interior, smoky-sweet snow peas, and a bright, herby sauce—this is how you do seafood right. A quick dredge in seasoned flour gives the cod its signature crispiness, while high-heat roasting coaxes out the natural sweetness of the peas.

The finishing touch? A velvety sauce loaded with fresh herbs and a pop of citrus to bring everything together. It’s light, vibrant, and just the kind of meal that makes you feel like you’re dining seaside.

Servings: 4

Ingredients:

• 3 tablespoons minced fresh herbs, such as chives, mint, basil and/or dill
• 2 tablespoons buttermilk
• 2 tablespoons mayonnaise
• Pinch of salt plus ½ teaspoon, divided
• ½ teaspoon ground pepper, divided
• 1¼ pounds cod, cut into 4 pieces
• 2 tablespoons white whole-wheat flour
• 2 tablespoons grapeseed oil, divided
• 1 pound snow peas, trimmed

Instructions:

• Whisk herbs, buttermilk, mayonnaise, salt, and pepper in a small bowl. Set aside.
• Pat fish dry, season with salt and pepper, and toss with flour.
• Heat 1 tablespoon oil in a skillet over medium-high heat.
• Cook fish, turning occasionally, until browned and cooked through, about 4 minutes. Transfer to a plate.
• Add remaining oil and snow peas to the pan. Cook until lightly charred, about 1-2 minutes.
• Serve the fish and snow peas with the prepared sauce.
• Enjoy!

7. Easy Pea & Spinach Carbonara

Creamy, silky carbonara with a springtime twist—this recipe keeps all the richness of the classic while adding a fresh, vibrant kick. Instead of just pancetta and eggs, this version folds in tender peas and wilted spinach, balancing the indulgence with a touch of green.

A generous shower of Pecorino Romano adds sharp, salty depth, while the heat of the pasta transforms everything into a luscious sauce. No heavy cream needed—just simple, Italian-style magic in one pan.

Servings: 4

Ingredients:

• 1 ½ tablespoons extra-virgin olive oil
• ½ cup panko breadcrumbs, preferably whole-wheat
• 1 small clove garlic, minced
• 8 tablespoons grated Parmesan cheese, divided
• 3 tablespoons finely chopped fresh parsley
• 3 large egg yolks
• 1 large egg
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 1 (9 ounce) package fresh tagliatelle or linguine
• 8 cups baby spinach
• 1 cup peas (fresh or frozen)

Instructions:

• Boil 10 cups of water in a large pot over high heat.
• In a skillet, heat oil over medium-high heat. Cook breadcrumbs and garlic until toasted (about 2 minutes). Mix with 2 tablespoons Parmesan and parsley; set aside.
• Whisk 6 tablespoons Parmesan, egg yolks, egg, pepper, and salt in a medium bowl.
• Cook pasta in boiling water for 1 minute. Add spinach and peas, cook 1 more minute. Reserve 1/4 cup cooking water, then drain.
• Slowly whisk reserved cooking water into the egg mixture. Toss with pasta until combined.
• Serve topped with the breadcrumb mixture.

8. Spinach, Lima Bean & Crispy Pancetta Pasta

There’s something undeniably cozy about a big bowl of pasta, but this Spinach, Lima Bean & Crispy Pancetta Pasta takes comfort to another level. It’s the perfect balance of hearty and fresh—tender lima beans and wilted spinach bring a buttery, earthy contrast to the rich, salty pancetta, while a garlicky olive oil sauce ties everything together.

This dish has roots in Italian cucina povera, where simple ingredients shine with just the right technique. Whether you’re craving a satisfying weeknight meal or an effortless way to use up spring produce, this one’s worth a spot in your dinner rotation.

Servings: 3

Ingredients:

• 1 (9 ounce) package fresh spinach pasta
• 1 tablespoon extra-virgin olive oil
• 4 ounces diced pancetta
• 1 (16 ounce) package frozen baby lima beans, thawed
• 1 cup sliced shallots
• 2 cloves garlic, minced
• ½ teaspoon dried rosemary
• 4 cups baby spinach
• 3 tablespoons lemon juice
• ¾ cup grated pecorino cheese, divided
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Instructions:

• Boil water in a saucepan, cook pasta as directed, and reserve 1 cup of water before draining.
• Heat oil in a skillet over medium-high heat. Cook pancetta until crispy, about 6-8 minutes, then set aside.
• Add lima beans and shallots to the pan and cook until tender, about 3 minutes.
• Stir in garlic and rosemary, cooking until fragrant, about 1 minute. Add spinach and cook until wilted, about 2 minutes.
• Add pasta and reserved water to the pan, stirring until the sauce thickens, about 1 minute.
• Stir in lemon juice, pancetta, and half the pecorino.
• Serve topped with the remaining pecorino and enjoy!

9. Frittata with Asparagus, Leek & Ricotta

Nothing says spring like crisp asparagus and sweet, mellow leeks, and this frittata is the perfect way to showcase them. The eggs bake up light and custardy, cradling tender asparagus spears and caramelized leeks, while dollops of ricotta add a creamy contrast to every bite.

A quick broil at the end gives the top a gorgeous golden hue. Whether you serve it warm or at room temp, it’s a foolproof brunch centerpiece or an easy weeknight dinner with a simple salad. Bonus: It’s just as good straight from the fridge the next day.

Servings: 3

Ingredients:

• 8 large eggs
• ¼ cup crème fraîche
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 2 tablespoons extra-virgin olive oil
• 3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• ¼ cup part-skim ricotta
• 2 tablespoons pesto
• ¼ cup fresh basil

Instructions:

• Position the oven rack in the upper third and preheat the broiler.
• Whisk eggs, crème fraîche, salt, and pepper in a bowl; set aside.
• Heat oil in a large cast-iron skillet over medium-high heat.
• Add leeks and asparagus; cook, stirring, until soft (5–6 minutes).
• Pour egg mixture over vegetables; cook, lifting edges, until nearly set (about 2 minutes).
• Dollop ricotta and pesto on top; broil until slightly browned (1 ½–2 minutes).
• Let stand for 3 minutes, then loosen with a spatula.
• Slide onto a plate, top with basil, and serve.

10. Braised Lamb Shanks with Herb Salad

Slow-cooked until meltingly tender, these lamb shanks are infused with deep, savory flavors from garlic, wine, and fragrant spices. As they braise, the meat softens, soaking up the rich, aromatic sauce. But the real magic? A bright, punchy herb salad that cuts through the richness with fresh parsley, mint, and a hit of lemon zest.

This dish has roots in Mediterranean cooking, where slow braises turn tough cuts into something spectacular. Serve it over creamy mashed potatoes or buttery couscous, and you’ve got the ultimate cozy dinner.

Servings: 4

Ingredients:

Lamb

• 8 (10- to 12-ounce) lamb shanks
• 2 teaspoon kosher salt, plus more to taste
• 1/4 cup canola oil, divided
• 1/2 small yellow onion, peeled and halved
• 4 cups beef or lamb stock
• 4 cups water
• 1 cup roughly chopped peeled daikon (about 1 small daikon)
• 2 scallions, trimmed and halved crosswise
• 10 medium garlic cloves, unpeeled
• 1/4 cup dried seaweed (such as wakame or nori) 
• 3 tablespoons doenjang or white miso
• 2 1/2 tablespoons soy sauce
• 4 teaspoons toasted perilla (shiso) seeds (such as McCabe) 
• 1 small piece fresh ginger, peeled
• 2 teaspoons fish sauce
• 1 teaspoon black peppercorns
• Black pepper, to taste

Hot Mustard Sauce

• 2 tablespoons soy sauce
• 2 tablespoons toasted perilla seeds
• 4 teaspoons Korean hot mustard paste (such as Chung Jung One)
• 4 teaspoons perilla seed oil or sesame oil
• 2 teaspoons finely grated garlic (about 4 garlic cloves)
• 2 teaspoons apple cider vinegar
• 1 teaspoon plum extract (such as Méshil) or pomegranate molasses
• 1/4 teaspoon black pepper
• 1/4 teaspoon granulated sugar

Salad

• 1 (4-ounce) package fresh pea tendrils
• 1 cup thinly sliced sugar snap peas (about 12 peas)
• 1/2 cup packed fresh mint leaves
• 1/4 cup packed fresh perilla (shiso) leaves (optional)
• 1/4 cup packed fresh nasturtium leaves or arugula

Instructions:

• Brown the Lamb: Preheat oven to 350°F. Pat lamb shanks dry, season with salt, and brown in 2 tablespoons oil over medium heat in a Dutch oven, working in batches (6-8 minutes per batch). Set aside.
• Prepare the Braise: In the same pot, add one onion half, stock, water, daikon, scallions, garlic, seaweed, doenjang, soy sauce, perilla seeds, ginger, fish sauce, and peppercorns. Stir and return the lamb with its juices.
• Braise the Lamb: Bring to a boil, cover, and transfer to oven. Cook until meat is tender and falls off the bone, about 2 hours. Let cool in the liquid for another 2 hours.
• Chill the Lamb: Transfer lamb to a baking sheet or bowl. Discard or strain the braising liquid for another use. Cover and refrigerate for at least 2 hours or up to 24 hours.
• Make the Mustard Sauce: Whisk all sauce ingredients in a small bowl until smooth. Cover and refrigerate.
• Prepare the Salad: Toss pea tendrils, snap peas, mint, perilla (if using), and nasturtium with 1 tablespoon of mustard sauce. Set aside.
• Crisp the Lamb: Season chilled lamb with salt and pepper. Heat 2 tablespoons oil in a skillet over medium. Brown lamb in batches until crisp on the edges and heated through, about 4-6 minutes per batch.
• Serve: Brush lamb with a thin layer of mustard sauce. Serve with the salad on top and extra sauce on the side.