This light pasta dish showcases fresh, in-season vegetables – perfect for a summer night.
A light pasta recipe that doesn’t have a heavy sauce and showcases fresh, in-season vegetables is perfect for summer. The fresh BC grown tomatoes available in September are incredibly plump and delicious, and using a Lepp’s Deli Roasted Chicken makes this recipe a quick and easy dinner. The Sea to Sky flavour infused salts are excellent, and with many varieties available, the Garlic Rosemary mix is perfect in this recipe.
500g short pasta: spirali, penne, fussili, etc.
1/3 cup butter
6 to 8 garlic cloves, minced
1 medium green zucchini, quartered lengthwise & sliced
4 Roma tomatoes, quartered lengthwise & sliced into chunks
8 yellow cherry tomatoes, quartered
1 whole roasted Lepp’s chicken, deboned & cut into chunks
6 tbsp extra virgin olive oil
1 tbsp Sea to Sky garlic rosemary salt
1.5 cups finely grated parmigiano reggiano
Fresh cracked pepper
- Cook pasta in liberally salted water until al dente firmness. Drain.
- When the pasta is about half cooked, add the butter to a large deep pan over medium heat, and melt until it just starts to foam. Add the garlic and cook for 2 to 3 minutes until fragrant and cooked, but not browned, stirring constantly to avoid burning.
- Add the zucchini, Roma tomatoes, cherry tomatoes, and the chicken and toss to coat with the butter and garlic.
- Add the cooked drained pasta, olive oil, rosemary garlic salt, and 1 cup of the parmesan. Toss together thoroughly and serve immediately, garnished with the remaining 1/2 cup of the parmesan and lots of fresh cracked pepper. Buon Appetito!
Makes 6 large portions.
Recipe created by Chef Dez