Capellini with vegetables (Capellini alla primavera) from Lidia's Italy in America: More Than 175 Lovely, Tasty Recipes—and Their Stories—from All Parts of Italian America Today 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

  • nicolepellegrini on May 25, 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...

  • ellencooks on April 17, 2017

    I made this with asparagus, sugar snap peas, broccoli and scallions. Used more vegetables because I like more veg than pasta. Delicious!

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