1 cup Tantillo Artisanal Fusilloni Pasta
1 clove garlic- minced
(Keep in mind that you can substitute the vegetables…)
1 zucchini- julienned
1/2 orange bell pepper- julienned
1/2 yellow bell pepper- julienned
2-4 stalks asparagus, chopped into medium pieces
8 grape tomatoes- halved
1/4 cup parsley minced
2 oz Tantillo California Extra Virgin Olive Oil
1 cup chicken stock
Pasta water as needed
Salt and Pepper to taste
1
In a sauté pan, heat Tantillo California Extra Virgin Olive Oil over med-high heat- add garlic, zucchini, asparagus, orange and yellow bell peppers.
2
Cook until almost tender, add grape tomatoes, salt to taste and heat through about 2 minutes. Add chicken stock.
3
Meanwhile, in a separate pot, cook pasta according to package directions. Strain and reserve pasta water.
4
Add pasta to zucchini medley, add pasta water if needed. Salt and pepper to taste.
5
Squeeze lemon juice over pasta and sprinkle parsley on top. Buon Appetito!
Ingredients
1 cup Tantillo Artisanal Fusilloni Pasta
1 clove garlic- minced
(Keep in mind that you can substitute the vegetables…)
1 zucchini- julienned
1/2 orange bell pepper- julienned
1/2 yellow bell pepper- julienned
2-4 stalks asparagus, chopped into medium pieces
8 grape tomatoes- halved
1/4 cup parsley minced
2 oz Tantillo California Extra Virgin Olive Oil
1 cup chicken stock
Pasta water as needed
Salt and Pepper to taste
