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Classico Olive Oil

Made with
Classico Olive Oil

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By Chef Fabio Viviani

  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 35 minute(s)
3 Tbsp. Bertolli® Classico™ Olive Oil
1 1/2 cups cubed butternut squash
6 Brussels sprouts, trimmed and quartered
6 cloves garlic, smashed
1 yellow squash, chopped
4 oz. white mushrooms, quartered
4 Tbsp. quartered pitted Kalamata olives
2 cups canned crushed tomatoes
1 Tbsp. chopped fresh thyme leaves
Salt and ground black pepper
1/2 box (8oz.) penne pasta, cooked and drained
Grated Parmesan cheese

  • Heat Bertolli Classico Olive Oil in 12-inch nonstick skillet over medium heat and cook butternut squash, Brussels sprouts and garlic, stirring occasionally, 10 minutes. Add yellow squash and mushrooms and cook, stirring occasionally, 5 minutes. Add olives, tomatoes and thyme and cook, stirring occasionally, 15 minutes or until vegetables are tender. Season with salt and pepper. Stir in cooked pasta and cook 1 minute or until pasta is heated through. Garnish, if desired, with grated Parmesan cheese.

Recipe courtesy of Fabio Viviani, owner and Exectuive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.