The name translates to “spring pasta” from Italian, so forgive me for assuming that pasta primavera was a classic springtime Italian dish. But while primavera sounds classy, it turns out the dish was invented in Nova Scotia during the summer of 1975.
The bottom line is that we can prepare cheesy noodles with vegetables any time of year, with summer and fall probably being the best seasons to do so, because they offer more fresh produce than spring. As pasta primavera is an American dish, we can use American cheeses if we want. Ultimately, we’re talking about mac ‘n’ cheese with extra vegetables, and there isn’t anything wrong with that.
