As springtime approaches and we venture outside more often, many people are looking for lighter, springtime recipes as opposed to the hearty, heavier meals of winter. Some are beginning their warm weather exercise routines such as jogging, or walking and crave lighter, fresher foods as well as fruits and vegetables not commonly available in the winter months. For those that enjoy wine with their meals or alone, spring is the time to change from robust reds, to lighter, fruitier chablis, or blancs.

Soups, salads, and seafood dishes are a great start in shedding those winter pounds and offer needed protein and vitamins for those walks and workouts. Here are 3 classic and delicious springtime recipes:

Pasta Primavera:

14 ounces bowtie pasta
1/3 cup butter
3/4 cup green beans
1/2 cup thin asparagus tips and stalks, sliced in 1″ lenths
1/4 cup peas
1/2 cup mushrooms, thinly sliced
Salt and pepper to taste
1 cup half-and-half or heavy cream
3/4 cup grated Parmesan or cheese
3 large or 4 smaller tomatoes
3 tbs chopped chives

Directions-
Boil pasta in pot until tender, about 10 minutes.
In a pot melt the butter and begin to saute veggies until tender. Season with salt/pepper and add Half and Half or cream and cook on low heat for 5 to 6 minutes to thicken sauce. Add pasta and stir. Serve with parmesan cheese on top. Serves 4.
A light chablis goes well with this dish.

Lemon Pesto Chicken with Pasta

1 package of uncooked linguine
3 tablespoons butter
3 tablespoons olive oil
4 cloves garlic, chopped
6 boneless, skinless chicken breasts, chopped into 1 inch pieces (approx)
1 (10-ounce) package basil pesto
1 teaspoon lemon zest (if you use fresh lemon for juice)
1/2 cup Parmesan cheese
3/4 teaspoon salt
1/4  pepper
1 1/2 cup heavy cream
1/3 cup lemon juice
2 cups baby peas (frozen ok)

Directions-
Start a pot of salted water to boil. In a skillet heat the butter, garlic, and olive oil and add chicken. Season with salt/pepper. Cook chopped chicken for approximately 5 minutes until almost done. Add cream and simmer.

Boil pasta until al dente (almost done), drain and add to skillet with chicken and cream. Cook a few more minutes until chicken pieces are done.

Plate and top with parmesan cheese. Serve with garlic bread and a side salad if desired. A dry white wine such as a Chardonney or Sauvignon Blanc.

Macaroni Tuna Salad

Ingredients-
3 cup (approx.) large lettuce leaves
7 0z. macaroni, cooked.
1 can tuna, drained.
1 large stalk of celery chopped into small pieces
1 large tomato, cut in half and sliced
1 sliced cucumber
1 cup broccoli chopped
1 red or green bell pepper cut into pieces as desired
1/2 cup parmesian cheese

Dressing for Salad-
1/4 cup extra virgin olive oil
3/4 tablespoon lemon juice
1 clove garlic, chopped
2 teaspoons red or white wine vinegar
1 teaspoon italian seasoning
salt and pepper to taste

On 2 plates make a bed of lettuce. add macaroni, tuna, and all veggies. In a bowl stir together all ingredients for dressing and pour over both salads. Sprinkle parmesan cheese on top. A sweet white wine will accent the flavor of the  dressing.

Springtime recipes with fresh vegetables, poultry, and pastas can be paired with lighter, white wines to welcome the warmer weather. Lighter meals can help you shed those winter pounds and be a delicious change of pace from hearty and heavy cold weather food.