Garden Vegetable Pasta


4 Cups Pasta, Cooked 

4 Strips of Low Sodium Bacon, diced

1 Red Onion

½ Red Bell Pepper, Diced

½ Orange Bell Pepper, Diced 

1 Zucchini, Cubes

Kernels from 2 Cobs of Corn

2 Cups Cherry Tomatoes, Quartered 

½ Cup Fresh Basil Leaves

¼ Cup Three Farmers Original Camelina Oil

1 Head of Garlic

1 tsp Salt

1 tsp Pepper

1 Tbsp Italian Spice Blend 

¼ Cup Grated Parmesan Cheese



  1. Pre-heat the oven to 400 degrees. Chop the top off the head of garlic, wrap the garlic loosely in tin foil, exposing only the cut end and drizzle with a small amount of Three Farmers Original Camelina Oil. Place in oven for half an hour, until garlic is roasted and becomes soft. 
  2. In a large saucepan, sauté the bacon and onions with 1 Tbsp of Three Farmers Original Camelina Oil until the bacon has began to crisp up and the onions have become translucent. 
  3. Add in the diced bell peppers, diced zucchini and corn kernels, continue sautéing for 5 minutes until the vegetables begin to develop some colour. Add the cherry tomatoes and continue to sauté.
  4. In the bowl of a food processor add 6 cloves of the roasted garlic, the fresh basil leaves, ¼ of Three Farmers Original Camelina Oil, salt, pepper and the Italian spice blend. Process until smooth.
  5. Add the oil and basil mixture and the cooked pasta to the saucepan, mix together until everything is incorporated and sauté until the pasta has heated through.  
  6. Add the ¼ cup of parmesan cheese, mix together and serve. 


Recipe compliments of Three Farmers dietitian – Heather Deck, RD

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