Tri Color Penne Pasta Recipes

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TRICOLOR PENNE



Tricolor Penne image

Like pesto, but with peppery arugula instead of basil, this classic combination of garlic, Parmesan, and good-quality olive oil will become a favorite pasta partner.

Categories     pasta     italian     penne     garlic     grape tomatoes     arugula     parmesan     chicken

Time 30m

Yield 6

Number Of Ingredients 9

salt and pepper
2 pt. grape tomatoes
1 1/4 lb. boneless, skinless chicken breast halves
1 tbsp. olive oil
1/4 c. olive oil
1 lb. penne rigate
2 1/2 oz. packed baby arugula (2 cups)
1/4 c. freshly grated Parmesan cheese
1 small garlic clove

Steps:

  • Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt. Cut tomatoes in half and cut chicken into 1/2-inch chunks.
  • In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add chicken to skillet in single layer; cook 4 minutes or until golden on both sides, stirring once halfway through. With slotted spoon, transfer to plate.
  • To same skillet, add tomatoes and 1/8 teaspoon salt. Cook 3 to 4 minutes or until tomatoes are soft, scraping up browned bits; stir chicken and any juices on plate into skillet and remove from heat.
  • Meanwhile, add pasta to boiling water in pot. Cook as label directs, stirring occasionally. Reserve 1/4 cup pasta cooking water. Drain pasta and return to pot, along with tomato mixture.
  • In blender, puree arugula, Parmesan, garlic, reserved pasta cooking water, 1/4 teaspoon salt, and remaining 1/4 cup oil until smooth. To pot, add arugula mixture, stirring until well combined.
  • To serve, sprinkle with additional grated Parmesan, if you like.

Nutrition Facts : Calories 520 calories

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

TRI-COLOR PENNE PASTA



TRI-COLOR PENNE PASTA image

Categories     Pasta     Vegetable     Fry     Vegetarian

Yield Makes 4 main-course or 8 first-course servings

Number Of Ingredients 7

8 oz penne pasta
2 Tblsp olive oil
1 Tblsp fresh minced garlic
1 10 oz bag fresh baby spinach
1/3 cup sundried tomato paste
4 oz crumbled feta cheese
Freshly ground black pepper

Steps:

  • Boil pasta until al dente. Drain and set aside. Heat olive oil in a wok or large saute pan. Saute garlic til just beginning to brown. Add spinach, stir to wilt. This may take two or even three batches, depending on pan. Blend tomato paste into drained pasta, stir to coat. Mix wilted spinach into the pasta. Spinkle feta cheese over the top. Add freshly ground pepper to taste.

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

TRICOLOR PEPPER PASTA



Tricolor Pepper Pasta image

I am a big fan of pasta, and this dish is one of my favorites. It's very colorful and flavorful.-Roxanne Lynnes, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

8 ounces uncooked penne pasta
1 each large sweet red, yellow and green pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch strips
1/2 pound fresh mushrooms, sliced
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1-1/2 teaspoons salt
3/4 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.

Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 348mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

PENNE PASTA WITH MULTI-COLORED PEPPERS



Penne Pasta With Multi-Colored Peppers image

Which in Canada is Salade de pates au poivron, or so they say. I haven't tried this yet because I'm posting it for the WT 06. In the original recipe by Debra Weber, she says you can use 20 small Nicoise or the Kalmata olives, but it would not let me post that so I'm putting it here. This really sounds good.

Provided by Nimz_

Categories     Penne

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces penne pasta
1 1/4 cups light olive oil
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
3 -4 garlic cloves, crushed (to taste)
1 cup basil leaves, & a few (to garnish)
kalamata olive, pitted
salt & freshly ground black pepper

Steps:

  • Cook the pasta according to the pasta directions.
  • Drain and toss with 2 tablespoons of the olive oil.
  • Cool at room tenperature.
  • Heat 2 tablespoons of olive oil in a large saute pan, add the pepper slices and cook for about 10 minutes.
  • Drain them on paper towels and reserve.
  • Put the basil and garlic in the bowl of a food processor.
  • Add the rest of the olive oil, salt and pepper and puree.
  • Pour the basil "sauce" over the pasta and toss.
  • Add the reserved peppers and olives and toss together.
  • To serve divide the penne/pepper salad among 4 plates and garnish each with reserved basil leaves.

Nutrition Facts : Calories 937.4, Fat 69.7, SaturatedFat 9.6, Sodium 7.6, Carbohydrate 75.6, Fiber 11.8, Sugar 2, Protein 8.1

TRI-COLOR PASTA SALAD



Tri-Color Pasta Salad image

This is a quick and tasty pasta salad that all of my friends beg me to make whenever there is a party! It is always a crowd pleaser!

Provided by MEEHSKABOB

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 20m

Yield 15

Number Of Ingredients 4

2 pounds uncooked tri-color spiral pasta
10 ounces diced processed American cheese
1 large head broccoli, cut into florets
1 (16 ounce) bottle Italian-style salad dressing

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 48.9 g, Cholesterol 17.8 mg, Fat 15.7 g, Fiber 2.6 g, Protein 13 g, SaturatedFat 5.3 g, Sodium 779.7 mg, Sugar 5 g

TRI-COLOR PENNE WITH SHRIMP, GRAPE TOMATOES AND BASIL BREAD CRUMBS PASTA SALAD



Tri-Color Penne with Shrimp, Grape Tomatoes and Basil Bread Crumbs Pasta Salad image

Colorful penne pasta and shrimp tossed with grape tomatoes and basil make a quick and tasty salad.

Provided by Allrecipes Member

Categories     Pasta by Shape

Yield 4

Number Of Ingredients 10

1 (12 ounce) box Barilla® Tri-Color Penne
5 tablespoons extra virgin olive oil, divided
1 pound shrimp, peeled and deveined
5 tablespoons lemon juice
2 pints grape tomatoes, halved
1 pinch salt to taste
1 pinch black pepper to taste
4 tablespoons coarse bread crumbs
½ clove garlic
6 leaves basil, thinly sliced

Steps:

  • Cook penne 1 minute less than the recommended cook tim;, drain and toss with 1 tablespoon of olive oil. Place flat on a sheet pan to cool.
  • Meanwhile, saute shrimp with 2 tablespoons of olive oil, add lemon, reduce to half and set aside.
  • Halve the tomatoes, season with salt and pepper and set aside.
  • Toast bread crumbs in the oven seasoned with remaining olive oil, chopped garlic, basil, salt and pepper.
  • Toss pasta with shrimp and tomatoes and top with crunchy bread crumbs before serving.

Nutrition Facts : Calories 639.4 calories, Carbohydrate 78.4 g, Cholesterol 172.5 mg, Fat 21.2 g, Fiber 5.1 g, Protein 36 g, SaturatedFat 2.9 g, Sodium 269.3 mg, Sugar 0.9 g

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