Garden Picked Pasta

My son and his wife came over to play cards today. We have a year long tournament going on right now. Its my son and I vs the Hubs and our daughter-in-love, who, by the way, is expecting our ninth grandchild in January!!!!

They decided to stay for dinner and I hadn’t planned anything so……. time to raid the garden, pantry, and fridge.

I love, love, love summer when I can go out my backdoor and pick my dinner from the garden! We picked zucchini, orange grape tomatoes, pattypan squash, and fresh basil.

I found a pound of Italian sausage in the freezer and a pound of Delallo Whole Wheat Pasta in the pantry. I always have the Delallo Whole Wheat Pasta on hand. It is the absolute best whole grain pasta that I have found. It always cooks up beautifully and has a bit of a sweet nutty taste to it.

This jar of Bella Sun Luci Italiano Dip was also just hanging out in my pantry. I picked it up at Sam’s Club a while back and I was waiting to try it. Today was the day! It can be used many different ways. On top of cream cheese or goat cheese, dip for chips, on chicken, or as I used it- stirred into a pasta dish.

The flavors in this recipe really came together nicely and it was oh so fresh!

Garden Picked Pasta

Serves: 4


1 lb Delallo Whole Wheat Pasta (any shape you desire)

1 tbsp. extra virgin olive oil

1 medium brown onion

2 cloves garlic, minced

2 medium zucchini, chopped into one-inch cubes

2 medium pattypan squash, chopped into one-inch cubes

1 lb bulk mild Italian sausage

1 handful of grape tomatoes, whole

1/4 cup Bella Sun Luci Italiano Dip

1 bunch of fresh basil, cut into strips

Parmesean cheese for garnish

Cook pasta according to package directions.

While pasta is cooking, brown Italian sausage in frying pan until crumbly. Drain grease and add the grape tomatoes and turn off heat. The tomatoes will soften up just sitting in the warm sausage.

In a separate pan sauté onions and garlic in olive oil until onions are translucent.

Stir in squash and sauté until tender. Add a little chicken broth or water if needed to get squash to a crisp tender level.

Drain pasta, reserving about 1/2 cup of the water to use if needed to loosen sauce.

Place the pasta back in the pan it was cooked in. Stir in the Bella Sun Luci Italiano Dip. Add cooked veggies, the sausage and tomatoes and stir gently. Add a bit of the reserved pasta water if you need to loosen it up a bit.

Pour into large bowl and garnish with basil and parmesan.





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