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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Torta al Vino with Grapes and Berries
Torta al vino is a traditional wine-country cak...
 
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Behind the scenes in Lidia's Kitchen

 
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Preparing vegetables with pasta
Fresh spring vegetables are finally here and I love all the different ways we can use them. A techniqu...
 
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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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April 8, 2014
Preparing vegetables with pasta

Fresh spring vegetables are finally here and I love all the different ways we can use them. A technique I have always liked, when preparing vegetables for a pasta dish, is to toss in the pot with the pasta as it boils. Depending on which takes longer, I put the vegetable in first and then add the pasta, or vice versa. Either way, I believe this maximizes the flavor and nutritional value of the vegetables, and I know the pasta absorbs some of the vegetable flavor as they cook in the same water. This technique is great to make in the spring when fresh favas are in the market or throughout the year. This is an old technique in Italy and quite contemporary and green by saving fuel and having fewer pots to clean.