Pasta primavera invented

In 1975, restaurateur Sirio Maccioni is credited with creating an iconic pasta dish while visiting the summer home of Italian Baron Carlo Amato in Nova Scotia. Mixing butter, cream, cheese, vegetables, and pasta, he introduced the recipe to his New York restaurant, Le Cirque. There, due to chef resistance, the dish was prepared by waitstaff instead of kitchen chefs. This dish, later known as "pasta primavera," became widely popular and marked a significant trend in American cuisine during the 1970s.