Sfoglini Rye Trumpets with Zucchini, Corn and Cilantro

Stone milled organic rye flour blended with organic durum semolina creates the smooth crisp flavor in our Rye Trumpets. This light dish pairs them with the sweetness of fresh of the cob corn and summer zucchini.



  • 6 oz. Sfoglini Rye Trumpets
  • 3 tbsp. extra-virgin olive oil, divided
  • 1 spring onion, cut in half and sliced 1/8” thick
  • 2 small ears of corn, cut off the cob (approximately 1 cup)
  • 1 large zucchini, cut in half then into half moons 1/4” thick (approximately 1 ½ cups)
  • 1/4 tsp. salt
  • 1/4 cup water
  • 1/2 cup cilantro, roughly chopped
  • 1 tbsp. butter
  • Grated Parmesan cheese, to taste


Heat 3 quarts of salted water and bring to a boil, add Sfoglini Rye Trumpets and cook for 6 minutes.

While waiting for the pasta, heat 2 tablespoons of olive oil in a skillet on high heat. Once the oil is hot, add the onions and sauté for approximately 30 seconds until the onions begin to brown. Add the zucchini, salt and another tablespoon of olive oil. Fry the zucchini and onions on high heat for about 3 minutes. It’s OK if the onions turn dark brown. Add the corn and cook for another minute. Add 1/4 cup water and turn off the heat.

Strain the pasta and add it to the skillet with the zucchini and onions with 2 tablespoons of pasta water and butter. Turn the heat back on high and cook until the water thins and the pasta is well coated. Add the cilantro and cook for another 30 seconds. Split between two plates then top with grated Parmesan cheese and serve.

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