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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

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


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


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


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


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