Pasta Fresca D’Estate

chef dezs pasta fresca destate

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

  1. Cook pasta in liberally salted water until al dente firmness. Drain.
  2. 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.
  3. Add the zucchini, Roma tomatoes, cherry tomatoes, and the chicken and toss to coat with the butter and garlic.
  4. 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