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Summer Garden Fusilli Recipe

True to its name, this recipe is enormously flexible, depending on what's growing in your summer garden! In place of (or in addition to) the zucchini, try other seasonal vegetables like broccoli, green beans, carrots and cauliflower.


1½ pounds Tomatoes, coarsely chopped

1/4 cup Navitas Organics Goji Berries

1/2 large Yellow Onion, chopped

4 cloves Garlic, peeled

1/4 cup Olive Oil, divided

1 pound Zucchini, cut into ¼-inch dices (or use another vegetable)

1 Orange Bell Pepper, cut into ¼-inch dices

1 cup Corn Kernels, frozen or fresh

1/3 cup pitted Black Olives, coarsely chopped 

1 Tbsp small Capers

1/4 tsp Red Pepper Flakes

3 Tbsp Red Wine Vinegar

1 dozen large fresh Basil Leaves, thinly sliced

10 ounces Fusilli or Penne


Navitas Organics Hemp Seeds

or Hemp Seed Parmesan


In a blender, combine the tomatoes, Goji Berries, onion, garlic, and 3/4 tsp sea salt. Blend into a smooth sauce, and set aside momentarily.

In a large saute pan, heat 2 Tbsp olive oil over medium heat. Add the zucchini, bell pepper, and corn, and cook for 5 minutes to soften. Remove from heat, cover and set aside.

In the same saute pan, heat the remaining 2 Tbsp olive oil over medium heat. Add the blended sauce, bring to a simmer, then reduce heat to low. Simmer the sauce for 15 minutes, uncovered, to slightly reduce. Stir in the cooked vegetables, olives, capers, red pepper flakes, vinegar and basil leaves, and cook for a minute or two longer to warm. Remove from heat and cover.

Cook the pasta according to the manufacturer’s directions. Drain well, then combine with the vegetable-filled sauce, adjusting the seasoning as desired. Serve warm.

Sprinkle some Hemp Seeds or Hemp Seed Parmesan over your pasta just before serving!

Cook veggie 5 minutes, then cook sauce 15 minutes.

Makes 4 Servings


Submitted by Julie Morris