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Chef Marco's Fresh Summer Pasta

Nothing screams summer more than fresh, local produce. We’ll happily eat pasta year-round, but summer pasta gets to feature all those great in-season vegetables like local asparagus & summer squash. Oh, and did we mention bright herbs? (Don't worry, there’s still plenty of cheese.)
We've partnered with Chef Marco, a passionate Italian chef who hails from Italy, to get the low-down on his favourite summer pasta recipe which features fresh ingredients from this week's produce box! Chef Marco specializes in regional Italian recipes made with local produce, and has his own farm in Italy where he produces organic extra virgin olive oil, now for sale in our store! His pasta recipe is almost as easy as opening a can of store-bought sauce, and one hundred times more delicious. Buon Appetito!



  1. Boil 2.5 liters of water, add 1 Tbsp salt
  2. Add 4 Tbsp olive oil and garlic to a cold frying pan
  3. Fry on medium heat until the garlic is golden (approx 5 minutes)
  4. Increase temperature to high and add the tomatoes, stir until it bubbles
  5. Reduce heat to medium & cook for 8 minutes, stirring intermittently
  6. Add asparagus & zucchini to pan & cook for 6 minutes
  7. Add 3 pinches of salt, freshly ground black pepper, the last Tbsp of oil & fresh basil, remove from heat
  8. Boil pasta according to directions, strain, add to the frying pan with sauce
  9. Plate and garnish with grated parmigiano reggiano or grana padano

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