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Fusilloni Pasta Primavera

Yields1 Serving

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
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!