Spring is here and the garden is showing off in pinks, yellows, reds and every shade of green.  Why not observe the season by bringing the same color palette to your plate? Our new organic pasta by Italian Harvest celebrates the garden with its rose shaped pasta.  To honor the garden theme, I kept the topping for these lovely roses vegetarian.  Thinly sliced yellow squash, broccoli florets, and a handful of earthy mushrooms topped with chives echo the freshness of the outdoors.


Consider this pretty garden theme for a bridesmaid’s lunch, baby shower, or even Mother’s Day. But just as a vase of roses on the table is perfect for any occasion, these exquisite rose shaped pastas are perfect for any meal. Let the season of spring reflect on your menu, and enjoy a Garden on Your Plate.


You Will Need:

5 tablespoons olive oil
Yellow onion, chopped
2 heads of broccoli, cut into small florets
2 yellow squash, cut small
3 ounces shitakes mushrooms, sliced
½ cup of peas
1 ½ cups of vegetable stock
1 bunch of chives, minced
Fresh lemon, salt, lemon pepper
1 package Italian Harvest “Le Rose” pasta


Start boiling water for the pasta
Heat 3 tablespoons of olive oil in a large sauté pan.  Add the onion and cook until soft, about 4 minutes.
Start cooking the pasta.
Add the broccoli and cook for a minute then add the yellow squash. Add in peas, mushrooms and vegetable stock.  Cook for about 10 minutes, on medium, careful not to overcook the veggies. Salt and pepper to taste.
Plate the rose pasta and spoon veggie mixture on top.  Drizzle each portion with the remaining olive oil.
Give each plate a squeeze of fresh lemon and a sprinkle of snipped chives.

Serves 4-5

By Barbara McGraw, Gallery & Gourmet Food Sales