Pastificio heirloom wheat garganelli with zucchini trifolate

Pastificio heirloom wheat garganelli with zucchini trifolate

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! 


1lb dry heirloom wheat garganelli from Pastificio

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

Black pepper

Seed Ranch Umami All Purpose Seasoning 

Seed Ranch Truffle Hound Hot Sauce 


How to:

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.