Recipes and Links

Spring Ribbons Pasta


3-4 Servings


½ box Fettuccini or another long pasta of choice

2 Tbsp Flying Olive Garlic Extra Virgin Olive Oil, Basil, Tuscan Herb, Dipping Oil, or Single Varietal of Choice

1 glove garlic , sliced thin

½ pkg (pint) cherry tomatoes, sliced in half

1 zucchini, cut into ribbons (a mandolin or vegetable peeler work well)

1 summer squash, cut into ribbons

¼ cup white wine

¼ cup cheese of choice, such as Parmesan, goat cheese, or mozzarella

2 Tbsp fresh basil, cut into ribbons, divided

¼-1/2 tsp Italian seasonings (I like McCormick's Italian Spice Grinder)

Salt (try one of the Salts of the Earth*) and freshly ground black pepper to taste


Cook pasta according to package directions. Drain reserving ½ cup cooking water.

In the meantime, in a large skillet, sauté garlic in Flying Olive EVOO of choice for 1 minute. Add cherry tomatoes and sauté for an additional 3-4 minutes. Add the zucchini and yellow squash ribbons and sauté for an additional 2 minutes.

Remove from heat and set aside in a bowl.

Deglaze the pan with white wine and season with Italian seasonings, salt, and pepper to taste. Reduce by half. Drain pasta and add to the skillet (or back into your empty cooking pot if your skillet is a little small) with reserved water. Add the squash/tomato mixture. Add 1 Tbsp of fresh basil. Toss to combine all ingredients. Be sure everything is warmed through.

Remove from the skillet, top with cheese and last Tbsp of fresh basil. Serve.

Submitted by Barb L.

*Salts of the Earth are available at the Eastgate store