5. Pasta Primavera
Pasta Primavera was the definition of sophisticated cuisine back in 1970. The one who first put it on a restaurant menu was chef Sirio Maciori, who was working at a famous restaurant in New York.
Even if this dish consists only of pasta, usually tagliatelle, dipped in a creamy sauce made of butter and cream cheese, with fresh vegetables, like zucchini, tomato, broccoli and cucumbers, it became a celebrity in the 70s. Later, people started cooking it at home and since then, it has been a classic pasta dish everyone should try at least once.
