Grain Free Pasta Tricolore Recipes
PENNE TRICOLORE
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
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
GRAIN FREE PASTA TRICOLORE
I was strolling around the streets of Bologna, one of the most historic and beautiful towns of Italy, with my partner in crime / travel buddy / soulmate aka my husband... and I made one of the most exciting discoveries: Italian grain free pasta that only consists of ONE ingredient! Assuming Italians are pretty good at doing what they do, I got a few boxes of organic Pea Flour Fusilli and organic Red Lentil Maccheroni and created this amazing gluten free pasta recipe! I matched these two kinds of grain free pasta with an amazing dairy free Italian mozzarella (if you are interested in the brand, it's called "Mozzarisella" and it's mainly made with rice and coconut)... and as you can see from the photos, the result was a very eye catching and mouthwatering dish! Are you ready to bring to your table a festive tricolored dish?!? Follow this easy and healthy gluten free recipe and enjoy every bite with no guilt!
Provided by littlebitesofbeauty
Categories European
Time 17m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook your pasta in a large pot of water for about 7 minutes (depending on the brand you buy, cooking time may change). If you want to keep the colors separate for a better presentation, you'll need to cook the two colors in two different pots.
- While the pasta is cooking, wash the sage and cut in pieces. In a medium sized saucepan, heat up the olive oil with the sage until the leaves get dark green and crispy.
- Strain your grain free pasta and toss it in the saucepan with the olive oil and sage (do it one color at the time if you care about keeping the colors separate). While you mix it, sprinkle some dried Italian herbs and Himalayan salt on it.
- Transfer the pasta in a plate, top it with some dairy free mozzarella cheese and drizzle a bit of olive oil on top.
- Garnish your dish with some fresh basil and enjoy your grain free Pasta Tricolore!
Nutrition Facts : Calories 581.9, Fat 27, SaturatedFat 9.8, Cholesterol 32.1, Sodium 779.6, Carbohydrate 63.9, Fiber 2.6, Sugar 2.1, Protein 20.3
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