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Pasta Summer Harvest
Chef Leslie's Recipes

  • 5 oz. Farfalle Pasta
  • ¼ tsp Salt
  • ½ fresh Maui Onion, cut
  • Few Fresh Basil Leaves
  • ½ tsp Mrs. Dash Seasoning
  • 1 can sliced, ripe Olives, drained
  • 1 can (24 oz) Stewed or chopped Tomato
  • 1 fresh Zucchini, sliced in ¼ inch circles
      1.   Cook pasta in boiling water until al dente. Drain water. Set aside.
      2.   Brown onion and zucchini until soft.
      3.   Add tomato, olives and all seasoning.
      4.   Boil gently for 5 minutes.
      5.   Ladle sauce over pasta.
      6.   Garnish with basil and serve.

      For a complete meal, sprinkle top with 1 cup grated cheddar cheese while pasta and sauce is hot.
      Serve when cheese has melted.  
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