Spring Scoop

Caprese Penne Pasta


  • 1/4 c Rykoff Sexton® Slow Roasted Tomatoes, drained
  • 2 oz. Rykoff Sexton Extra Virgin Oilve Oil
  • Glenview Farms® Unsalted Butter
  • 2 oz. Cross Valley Farms® Peeled Garlic, chopped
  • 1 c Roseli® Penne Pasta, cooked
  • 1 T Cross Valley Farms Italian Parsley, chopped
  • 2 oz. Roseli Grated Parmesan Cheese
  • 1/2 tsp. Monarch® Ground Black Pepper
  • 4 oz. Roseli Fresh Mozzarella Ciliegine, drained
  • 4 leaves Cross Valley Farms Fresh Basil, picked
  • 1/4 tsp. Cross Valley Farms Lemons, zested


  1. In a large sauté pan, over medium to low heat, add oil and chopped garlic. Cook garlic until toasted.
  2. Add parsley, black pepper, roasted tomatoes, butter and cooked pasta.
  3. Toss together until butter has melted, then add Parmesan cheese, and continue to toss until cheese has melted into pasta.
  4. Before serving, toss in fresh mozzarella cheese and plate.
  5. Top with sprigs of basil and fresh lemon zest. 

Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL

Serves 1