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Garden Pasta


We tend to get overly habitual in the kitchen - butter or olive oil, salt or pepper - and our taste buds tire. Healthy seasonal ingredients can taste exceptional with the right marinade, spice or companion ingredient.

When you shop at a farm stand or farmers
market - take time to talk with other food artisans who elevate basic food staples into gourmet companions - many of them will offer simple yet deeply flavorful recipe ideas. Utah is home to amazing olive oils, balsamics, spices, salts, sauces and more.

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Get creative with pairings, recipes and combinations
and you’ll find yourself enjoying the abundance of seasonal produce.

Watch Chef Bryan Wooley on KUTV's Fresh Living as he prepares this simple and refreshing dish.
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We thank the following Utah's Own members for their generous contributions to this recipe: 
(click to enlarge)photos courtesy of and recipe adapted from: Jo Eats
For easy printing

Utah’s Own Garden Pasta


3 tablespoons of garlic-infused oil, like Grandma Sandino’s Sicilian Marinade

2 1/2 lbs zucchini (about 3 medium), grated on the largest holes of box grater

1 tsp kosher salt

1/2 lb dried pasta, short shapes are best

4 ounces soft goat cheese, like chevre

1/2 cup chopped flat-leaf Italian parsley (or other tender herb)

Zest and juice of one lemon


Heat the oil in a large skillet over medium low heat. Add the zucchini and salt. Cook for 30 minutes, stirring occasionally, making sure nothing is sticking to the bottom of the pan (lower the heat if it does) or until most of the liquid released by the zucchini has evaporated and the zucchini takes on a jammy consistency. Set aside.

Boil the pasta in a large pot of heavily salted water until just al dente. Reserve about a cup of the water and drain the pasta. Add the pasta to the pan of reduced zucchini and toss with half of the reserved pasta cooking liquid over medium heat. Add the goat cheese, parsley, lemon zest, and lemon juice. Stir to combine, adding more pasta water if necessary.

Serve immediately.