Penne Tricolore Recipes

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PENNE TRICOLORE



Penne Tricolore image

Zucchini, summer squash, and carrots are combined with Kalamata olives, basil, and plenty of lemon to make a delightful summery pasta. If you've got a garden full of zucchini, use twice as much and simply omit the summer squash. Then you can call the dish "Penne Duecolore." A crisp, quintessentially summer white wine, such as a fendant from Switzerland or an Orvieto or Soave from Italy, will accentuate the fresh basil and vegetables.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 24m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb penne rigate
1 small zucchini, seeded and cut into 2-inch-long matchstick strips
1 small summer squash, seeded and cut into 2-inch-long matchstick strips
2 carrots, peeled and cut into 2-inch-long matchstick strips
1/2 cup kalamata olives or 1/2 cup other black olives, pitted
1/2 cup fresh basil, chopped
1/4 cup parmesan cheese, grated, plus more for serving
1/4 cup olive oil
1 lemon, zest of, grated
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • In a large pot of boiling, salted water, cook the penne rigate until almost done, about 11 minutes. Add the zucchini, summer squash, and carrots and bring back to a boil. Cook until the vegetables and penne are just done, about 2 minutes longer. Reserve 1/2 cup of the pasta water. Drain the penne and vegetables.
  • In a large bowl, toss the pasta, vegetables, 6 tablespoons of the reserved pasta water, olives, basil, Parmesan, oil, lemon zest, lemon juice, salt, and pepper. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.
  • Seeding Zucchini and Summer Squash:.
  • Because the zucchini and summer squash are boiled in this recipe, it's a good idea to seed them first. Otherwise, the pulpy seeds get water-logged. To remove them, cut the zucchini or squash into quarters lengthwise. Then simply cut off the seeds.

Nutrition Facts : Calories 508, Fat 18.6, SaturatedFat 3.5, Cholesterol 5.5, Sodium 562.2, Carbohydrate 70.9, Fiber 5, Sugar 4.3, Protein 14.9

PENNE TRICOLORE



Penne Tricolore image

This tastes really fresh and summery, and is really quick to make. Fresh homemade pesto is really nice if you have some to hand, but shop-bought will do.

Provided by SugaredAlmond

Categories     Penne

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

7 ounces penne pasta, cooked until al dente
2 -3 tablespoons pesto sauce
14 cherry tomatoes
6 sun-dried tomatoes packed in oil, chopped roughly
1 tablespoon oil, from sun-dried tomato
1 red chili pepper, chopped
1 garlic clove, crushed
4 -5 ounces spinach, baby leaf preferably
2 tablespoons pine nuts, toasted
2 -4 ounces soft fresh goat cheese, sliced thinly

Steps:

  • Roll the tomatoes in a teaspoon of the oil from the sundried tomatoes, and roast in a 220C oven for about 10 minutes, until just beginning to burst.
  • Heat the remaining oil until just beginning to sizzle and add garlic and chili. Immediately add spinach and wilt for 2 minutes, add sundried tomatoes.
  • Toss hot drained pasta with pesto, and stir into spinach. Stir in the roasted cherry tomatoes.
  • Put pasta in serving bowls, topping with goats cheese, pine nuts before serving.
  • Serve with Parmesan if you wish.

Nutrition Facts : Calories 613.9, Fat 22.4, SaturatedFat 6, Cholesterol 13, Sodium 184.5, Carbohydrate 91.7, Fiber 14.8, Sugar 5.1, Protein 17.5

TRICOLORE PENNE PASTA WITH CHICKEN



Tricolore Penne Pasta with Chicken image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

3/4 box (12 ounces) whole-wheat penne
1/4 cup olive oil
4 large cloves garlic, thinly sliced
1/2 cup sun-dried tomatoes, (not oil-packed), sliced into strips
1/2 pound skinless, boneless chicken breast halves, thinly sliced
2 cups roughly chopped arugula leaves
1 medium head radicchio, thinly sliced
1 large head endive, bottom 1/2-inch removed, then sliced into thin strips
3/4 cup low-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fresh basil leaves, thinly sliced, plus more for garnish
1/4 cup shaved Parmesan

Steps:

  • Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes. Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes. Add pasta water, as necessary, for a wetter sauce.
  • Combine the pasta and vegetable mixture in the pasta pot and toss to combine. Add the basil just before serving. Garnish with shaved Parmesan and a sprinkling of basil.
  • Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein
  • Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid

Nutrition Facts : Calories 580 calorie, Fat 20 grams, SaturatedFat 3.5 grams, Cholesterol 35 milligrams, Sodium 600 milligrams, Carbohydrate 75 grams, Fiber 13 grams, Protein 28 grams

TRICOLORE TAGLIATELLE



Tricolore tagliatelle image

An ideal vegetarian dish, perfect hot or cold.

Provided by Good Food team

Categories     Dinner, Lunch, Pasta, Side dish, Supper

Time 20m

Number Of Ingredients 7

400g tagliatelle
6 ripe tomatoes , finely chopped
100g bag rocket , roughly chopped
½ small red onion , finely chopped
2 tbsp capers , rinsed
4 tbsp extra-virgin olive oil
250g tub ricotta

Steps:

  • Immerse the tagliatelle in a large pan of boiling salted water and cook for 8-10 minutes until just tender. Meanwhile, mix together the tomatoes, rocket, onion and capers.
  • Drain the pasta and return to the pan, off the heat. Pour in the oil and toss until the pasta glistens, then tip in the tomato mixture and toss again. If you're serving it cold, hold the pasta in the sieve under the cold tap until it's cool, then toss in the oil and tomato mixture. Season well, add the ricotta in small blobs and gently toss through.

Nutrition Facts : Calories 587 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 0.58 milligram of sodium

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Top Asked Questions

What is mezze penne tricolour?
Rachel's vibrant roasted vegetable pasta recipe is a great celebration of Mediterranean colour, thanks to the use of mezze penne tricolour pasta, which is flavoured with tomato and spinach to reflect the green, white and red of Italy's flag. This wonderfully easy recipe is finished with walnuts for a delectable crunch.
How to cook penne rigate pasta?
In a large pot of boiling, salted water, cook the penne rigate until almost done, about 11 minutes. Add the zucchini, summer squash, and carrots and bring back to a boil. Cook until the vegetables and penne are just done, about 2 minutes longer. Reserve 1/2 cup of the pasta water. Drain the penne and vegetables.
How long do you boil penne rigate?
In a large pot of boiling, salted water, cook the penne rigate until almost done, about 11 minutes. Add the zucchini, summer squash, and carrots and bring back to a boil. Cook until the vegetables and penne are just done, about 2 minutes longer.
What is the best wine to pair with penne duecolore?
Then you can call the dish "Penne Duecolore." A crisp, quintessentially summer white wine, such as a fendant from Switzerland or an Orvieto or Soave from Italy, will accentuate the fresh basil and vegetables. Join the conversation! AMT.

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