Capellini with vegetables (Capellini primavera) from Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook (page 246) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tinala523 on June 12, 2023

    Used zucchini, yellow squash, asparagus, fresh peas, cherry tomatoes, red onion, and a few zucchini blossoms. Family raved!! It was the best primavera we have ever had! Even the one year old went crazy for it! The veggies were super fresh and colorful, you could taste it! Absolutely will make again!

  • nicolepellegrini on April 04, 2019

    As much as I normally like Lidia's pasta recipes, this one was a bit of a miss for me. Came out quite bland and too much (thin) pasta for me to go with the vegetables. I think I would have liked it more with a different shape noodle, but overall I found it lacking in flavor. Could use some carrot and more onions than spring onions. All in all I wouldn't make it again and I've got a LOT left over. Maybe it'll be better as a pasta and vegetable frittata this weekend...

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