Food & Wine

"Sirio Maccioni's classic, from our premier issue in 1978, was a signature dish at New York City's Le Cirque. And it's still made the same way today at Le Cirque 2000."

J. Kenji López-Alt

"Nobody in the history of the universe had thought to combine fresh spring vegetables and pasta in a creamy sauce, but, if we are to believe Sirio Maccioni, chef of New York's famed Le Cirque, it's the truth. Sirio put it on the menu, and pasta primavera—"spring pasta"—quickly became part of our cultural lexicon."

Eater

"This dish is reason enough to go to Le Cirque, a classic New York restaurant that had a tremendous influence on the city’s dining scene."

Saveur

"But one thing remains wonderfully immutable: the Spaghetti alla Primavera, a cream-laced pasta dish with vibrant vegetables and toasted pine nuts. Don't look for it on the menu: you have to know it's there; if you request it, the kitchen won't say no."

Todd Coleman

"Invented in 1975 by Sirio Maccioni of Le Cirque restaurant in New York City, this classic is a colorful combination of pasta, cream, parmesan, and lightly sautéed spring and summer vegetables."

Bryan Miller

"The best is served by the man who coined the term pasta primavera and who helped devise what is now considered the classic recipe for it, Sirio Maccione, owner of Le Cirque on East 65th Street. His is a glossy melange of sauteed garlic and mushrooms in olive oil, broccoli florets, peas, zucchini, green beans and herbs."

Mauro Maccioni

"Let's just say that he did what a lot of good Italian chefs do: He put together the best products nature had to offer him at the moment and voila -- "pasta primavera."