Summertime Rotini Pasta

Summertime Rotini Pasta


Put a Mexican twist into your next dinner idea! No fresh pasta twist would be complete without using spiral rotini pasta to really bring the flavor. Presenting: a healthy, summertime dish full of fresh flavors, al dente rotini, and tasty vegetables. It might not be a street taco, but it has some of the most traditional flavors of Michoacán, Mexico, including Cotija cheese and a creamy avocado pasta sauce to translate the dish into a certain pasta dish classic.

Summertime Rotini Pasta with Asparagus, Cotija & Avocado Sauce


1 box of Barilla Rotini pasta noodles
3 zucchinis
6 asparagus
1 teaspoon extra virgin olive oil
1 teaspoon salt
Cotija cheese

For the avocado sauce:

2 ripe avocados, pitted, and peeled
Large handful of cilantro (about 1 cup loosely packed)
1 tablespoon lemon juice
1 tablespoons olive oil
½ heavy cream
Salt (to taste)

1. Bring 4-6 quarts of water to a boil. Add salt to taste. Add rotini noodles to boiling water.
2. For authentic al dente pasta, boil for 10 minutes, stirring occasionally. Drain well and set aside.
3. Slice the zucchini and the asparagus.
4. Bring a large pot full or water to a boil. Add 1 teaspoon olive oil and 1 teaspoon of salt. Add the zucchini and the asparagus. Cook for around 3 minutes, then drain.
5. For the avocado sauce, combine in a food processor avocado, lemon juice, olive oil, salt, and heavy cream. Blend until mixture is creamy.
6. In a large pan, pour sauce on cooked pasta, zucchinis and the asparagus. Toss and serve.
7. Garnish with Cotija cheese.

Credit: Chef Santiago Gomez (

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