Spring pasta is a dish that became popular in the 1970s in the United States, especially in New York City, where Italian chefs began to innovate with fresh, seasonal ingredients that evoke the feeling of spring. This dish combines fresh vegetables with pasta and a creamy sauce, reflecting the freshness and simplicity of Italian cuisine but with modern touches. In several Latin American countries, although the recipe may vary slightly, it is also often known as "pasta primavera" or simply "pasta with vegetables." Its name evokes the vegetables and vibrant colors associated with the spring season, and it is highly valued for its balance of flavor and nutrition.
In Mexico, Argentina, and Colombia, spring pasta is a popular option in restaurants and homes looking for a light, fresh, and abundant meal. In some places, cream sauce or cheese is added, while in others a simpler version with olive oil and herbs is chosen. Regardless of the variant, it always stands out for being a colorful dish that is very adaptable to different vegetables depending on the season and availability.
