375 ml (1 1/10 liters) Bias-cut 0.5 cm yellow squash
45 ml (125 milliliters) Club House Signature Blends ItalianoItaliano510 GR
750 ml (2 1/4 liters) Cooked penne pasta
Step 2 | Serves 24
250 ml (750 milliliters) Unsalted butter
60 ml (175 milliliters) Garlic plusGarlic Plus580 GR
1 each Baguette
Procedure
For Pasta: In large skillet, heat olive oil over medium heat. Add onion and bell pepper and sauté 3 minutes. Add zucchini and squash and sauté 5 minutes. Add Club House Italiano and cooked pasta. Toss to mix.
For Toasted Garlic Baguette: Butter baguette slices and generously sprinkle with Club House Garlic Plus Seasoning. Broil until golden. Keep hot for service. Plating Instructions:To serve place 375 mL pasta mixture on plate. Garnish with 2 slices Toasted Garlic Baguette.
