For the Sauce

6 large garlic cloves, finely chopped

½ medium red onion, diced

2/3 cup fresh lemon juice

1 fresh chile (Aleppo), seeded, minced

Salt and freshly ground black pepper

1 cup cooked chicken cubed

For the PastaFarmers Market Pasta

1 Lb 18th Ave Pasta fettuccine or linguine

1 ½ lbs zucchini (5 med) cut into 1/4” x 2” sticks

Finishing Seasonings

1/3 cup fresh basil leaves, torn

¼ cup fresh mint leaves, torn

1 Tbl fresh oregano leaves, torn

½ cup pitted Kalamata olives, chopped

3 to 4 tablespoons extra-virgin olive oil

½ cup toasted almonds, chopped

1 ½ cups (6 oz) grated Asiago cheese


Making sauce: In large bowl, combine the garlic, onion, lemon juice, chile, salt and pepper to taste and chicken. Set aside

Cook pasta to directions. Add the zucchini to the pasta in the water four minutes before the pasta is done (check directions for timing). Once the pasta is al dente, scoop up ½ cup pasta water and set aside. Immediately drain the pasta and zucchini.

To finish the paste: Stir the reserved hot pasta water into the lemon juice mixture along with the basil, mint, oregano, olives, and oil. Add the drained pasta and zucchini and toss to combine. Add salt and pepper to taste, then toss with the almonds and cheese. Serve hot.