There are a few things that most people expect to see on the menu of any Italian restaurant. One popular dish that you can find at many restaurants that serve Italian food is pasta primavera. This pasta dish that comes loaded with fresh vegetables is a favorite of many, but how many understand where it really came from and how it became so popular?
Learn more about this delicious pasta dish we serve at Grico’s South!
What Does Primavera Mean?
It might not surprise many people that primavera is Italian for springtime. Pasta primavera is popular during the spring and summer months because, unlike many other pasta dishes, it’s fairly light. This dish is famous for the many seasonal vegetables it incorporates and it has a light cream sauce featuring garlic and olive oil, so it won’t feel too heavy to eat on a warm day. If you want to enjoy some of the best flavors of spring and summer, this delicious dish is perfect for you.
Where Did Pasta Primavera Come From?
Like many pasta dishes, many people likely assume that pasta primavera originated in Italy, especially since primavera is an Italian word. However, it is actually an American dish and doesn’t have as long of a history as you might also expect. While no one can be exactly sure who the first person to make this dish was, it’s widely believed that restaurateur Sirio Maccioni was the first to create it. Maccioni supposedly created the dish for Baron Carlo Amato at his summer home in Nova Scotia and later served it at his New York City restaurant Le Cirque in the late 1970s. While many people give him credit for creating this iconic dish, Maccioni actually claimed that his wife, Egidiana, was the one who first made it while on a trip to Nova Scotia.
As pasta primavera is a simple dish made with many common ingredients, many others claim that they made this dish before Maccioni started serving it in the ‘70s. While there might be many variations of pasta primavera and people who made similar dishes before it was served in Maccioni’s restaurant, no one can be certain where it came from and who made it first.
What Do You Put in Pasta Primavera?
Pasta primavera typically consists of pasta, a light cream sauce, and lightly cooked fresh vegetables. However, recipes can vary depending on where you go. For example, you might find the dish made with long pasta shapes like spaghetti or linguine, while short pasta shapes like ziti are also popular. At Grico’s South, we use cavatelli. What vegetables are in the dish can also vary, especially as spring and summer produce go in and out of season. Our pasta primavera is made with asparagus, wild mushrooms, cherry tomatoes, and bell peppers.
Try This Amazing Pasta Dishes and More at Grico’s South
While pasta primavera might be a more recent American dish, it’s certainly become a classic since it was first served in New York City in the 1970s. You can try this or one of the many other delicious dishes on our menu the next time you join us for dinner in Nanticoke.
Make your reservations today!