Summer Spaghetti


Recipe by: Erin Pettipas

Serves 6-10

1 pack Pete’s fresh spaghetti

1/4 cup Pete’s olive oil (divided)

1 small green zucchini (thinly sliced)

1 small yellow zucchini (thinly sliced)

1 ear of corn on the cob (husked and shelled)

4 cloves garlic (minced)

1 bag fresh basil (roughly chopped)

8 asparagus spears (cut into 1 inch chunks, bottom parts discarded)

1 cup panko bread crumbs

1 tub/ 250g ciro’s Stracciatella cheese

1 lemon

Salt and pepper


  1. In a stainless steel or sauté pan heat 1 tbsp olive oil on med-high, add in panko and season with salt and pepper. Toast until golden brown, stirring frequently, then set aside
  2. In the same pan, heat the remaining olive oil over high heat, add in the zucchini, asparagus and corn and season with salt and pepper to taste – if you have a smaller pan do so in batched as to not overcrowd and allow some browning. Sauté for 5 minutes or so until the asparagus turns bright green, the corn bright yellow and the zucchini softens and starts to brown. Add the garlic and sauté for just 30 seconds more until fragrant.
  3. Meanwhile, bring a large pot of water to a boil, season with salt to taste and cook pasta according to package directions. Drain pasta, reserving about a cup of pasta water. Combine the pasta with the sautéed veggies along with the basil, juice and zest of 1 lemon, adding the pasta water as needed to loosen it up. Transfer to a serving platter, dollop with stracciatella and a generous sprinkling of breadcrumbs – serve the extras on the side. Enjoy!


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