Tantillo Recipes

Fusilloni Pasta Primavera

April 8, 2016

Tantillo Recipes


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


1In a sauté pan, heat Tantillo California Extra Virgin Olive Oil over med-high heat- add garlic, zucchini, asparagus, orange and yellow bell peppers.

2Cook until almost tender, add grape tomatoes, salt to taste and heat through about 2 minutes. Add chicken stock.

3Meanwhile, in a separate pot, cook pasta according to package directions. Strain and reserve pasta water.

4Add pasta to zucchini medley, add pasta water if needed. Salt and pepper to taste.

5Squeeze lemon juice over pasta and sprinkle parsley on top. Buon Appetito!

**This can be served cold the following day, add more Tantillo California Extra Virgin Olive Oil if needed.


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