Linguini with Westfield Farm Capri

Linguini with Westfield Farm Capri


  • 9 oz fresh linguini
  • Small zucchini, chopped
  • 1/4 red pepper, chopped
  • Fresh tomato, chunked
  • Garlic Herb Capri -2-3 oz per taste


Boil the linguini, add zucchini and red pepper for last minute of boiling. Drain the pasta and veggies, reserving about a cup of the hot water. 

Return pasta to pot and stir in about 2 Tablespoons Tuscan Herb Premium Extra Virgin Olive Oil, the Capri, and some of the reserved hot water if it seems too dry. Salt and pepper to taste. Add the tomatoes or leave on the side.

I served it with baked chicken seasoned with Spice House Tuscan Olive Oil Seasoning and olive oil.  


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