One of the best things about our days at the Boulder Farmer's Market was trading sauce for pasta with our friends at Pastificio. They make heirloom wheat pastas from flour they mill on site here in Boulder, and the result is fantastically delicious pasta.
They share this yummy recipe for garganelli with zucchini trifolate that we've added some Seed Ranch Flavor sauce and seasoning to. Enjoy!
2lbs of zucchini and/or summer squash
½ cup extra virgin olive oil
6 cloves of garlic (diced)
Your favorite fresh herbs (oregano, basil, thyme, sage, parsley, all of them) – about a good bunch
Seed Ranch Umami All Purpose Seasoning
Seed Ranch Truffle Hound Hot Sauce
Turn oven on (375F)
Wash zucchini and summer squash and cut them in 1” cubes
Toss them with ¼ cup of extra virgin olive oil, Umami Seasoning and pepper
Line baking sheet with parchment paper, spread zucchini and squash cubes on it
Bake for about 45’ or till when cubes are golden brown
Bring 4 quarts of water and plenty of salt to a boil
Dice garlic, sautee it with the rest of the olive oil till golden
Cook pasta as per pasta box instructions
Once pasta is al dente (a bit less cooked as you would like), transfer it with a spider to the saucepan with garlic and add a ¼ cup of pasta water. Toss it vigorously (just moving the saucepan, don’t use any utensils). Add roasted zucchini and squash. Sprinkle with all the herbs and Truffle Hound hot sauce. Serve it warm or at room temperature.