TOP 5 Spots for Pasta Primavera

By Peter M. Gianotti

March 21, 2007

Springtime starts with pasta primavera.

Well, some springs do.

This light dish has had many variations, authors and ingredients over the years. It took till the mid-70s, fueled by much publicity stemming from the dish at Le Cirque, for the staple to start taking hold across menus on Long Island. .Italian kitchens, professional and home, have been combining pasta and seasonal vegetables for centuries.

Peas, asparagus and zucchini are typically included. You also may find green beans, mushrooms, broccoli, snow peas and peppers.

And the available recipes go from those of the Food Network to the Mayo Clinic's healthful number with evaporated, fat-free milk.

Have it red, white, pink and otherwise; with spaghetti, linguine, farfalle, lasagna, whatever you like. On Long Island, the renditions take in all these and more. Here are five good ones.
 

King Umberto. Big flavors define King Umberto, a popular restaurant with a satisfying pizzeria next door. Pasta primavera: peas, mushrooms, broccoli, zucchini, carrots and cream. But prepare for a beef braciola, baccala salad, stuffed artichoke and heartier fare, too. 1343 Hempstead Tpke., Elmont; 516-352-3232.

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