10 mins
15 mins
Serves 4

Summer Pasta Verde

This simple yet delicious main includes a beautiful combination of some of summer’s most versatile veggies. While these are available frozen all year long, there is nothing quite like the fresh flavour of seasonal greens!
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  • 1 box Italpasta Artisan Penne Rigate
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 medium zucchini, halved lengthwise and sliced thinly
  • 1 cup peas, fresh or frozen
  • 1 cup asparagus, chopped
  • 3/4 cup finely grated Parmesan cheese, plus additional for garnish
  • 3 tbsp freshly chopped basil
  • salt and pepper


  • Cook Italpasta Artisan Penne Rigate in a large pot of boiling salted water until al dente, 10 minutes.
  • Meanwhile heat oil in a large non-stick skillet over medium heat. Add garlic and fry for 30 seconds, or until fragrant. Add the zucchini, asparagus, and peas; cook until just softened, about 5 minutes.
  • Drain pasta and reserve ½ cup pasta water. Add pasta water and pasta to the skillet; increase heat to high. Add the Parmesan. Cook until sauce has thickened and Parmesan has melted. Taste and adjust salt and pepper seasoning.
  • To serve, garnish pasta with freshly chopped basil, extra Parmesan cheese and freshly ground black pepper.
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Nutritional Analysis

Calories: 590kcalCarbohydrates: 98gProtein: 28gFat: 14gSaturated Fat: 4.5gCholesterol: 15mgSodium: 570mgFiber: 7gSugar: 7g