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 VerdeServes 84 ounces lasagna noodles (about 8 sheets or enough for 2 layers)2 teaspoons olive oil2 pounds spinach, well-washed32 ounces part-skim ricotta2 eggs1 tablespoon to half ounce garlic, grated or finely chopped1 teaspoon lemon zest (from about 1 lemon)Quarter teaspoon grated nutmeg2 cups/10 ounces frozen peas2 cups/8 ounces asparagus, cut in half-inch pieceshalf cup/2 ounces grated Parmigiano cheese8 ounces mozzarella, grated, dividedBring 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 Shells4 ounces medium shells*8 ounce salmon fillet4 cups/8 ounces sliced leeks, washed well6 cups/6 ounces roughly chopped watercress, tough stems removed1 teaspoon lemon zest2 tablespoons extra virgin olive oil2 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 Salad8 ounces Penne (or your favorite pasta shape), uncooked*1 small red bell pepper, cut into strips1 small green bell pepper, cut into strips1 (6 ounce) can black olives, pitted and drained1 (8 ounce) jar marinated artichoke hearts, undrained1 cup broccoli florets, blanched3 cloves garlic, minced1 tsp. oreganoQuarter cup balsamic vinegarhalf cup shredded Parmesan or Asiago cheeseCook 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 recipeChicken Penne with "Cream" Sauce4 ounces penne rigate2 teaspoons vegetable oil1 cup/4 ounces roughly chopped, mixed wild mushrooms1 tablespoon finely chopped garlic2 cups/8 ounces asparagus, cut into 2-inch piecesQuarter cup/2 ounces white wine6 ounces shredded cooked chickenhalf cup/4 ounces low-fat sour creamhalf cup/1/2 ounces shredded basilBring 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.