Pasta Tricolore Recipes

TRICOLORE PASTA SALAD

Steps:

• For the dressing: Whisk together the vinegar, oil and salt in a large bowl. Set aside.
• For the salad: Cook the pasta according to the package directions, about 9 minutes. Drain well and let cool slightly until just warm to the touch, about 5 minutes.
• Add the pasta to the dressing and toss well to coat. Allow to cool to room temperature in the dressing, tossing occasionally. Add the arugula, basil, tomatoes, peppers, cheese and salt and toss well to combine and coat everything in the dressing. Serve immediately or refrigerate until ready to serve.

TRICOLORE PENNE PASTA WITH CHICKEN

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

TRI-COLOR PASTA SALAD

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.

TRICOLORE TAGLIATELLE

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.

GRAIN FREE PASTA TRICOLORE

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!

PASTA TRICOLORE

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Scatter the pasta in the pot.
• Drain the liquid from the tomatoes into a measuring cup. If necessary, add enough water to make 2/3 cup liquid. Reserve the tomatoes.
• Add one-third of the garlic, a little salt and pepper, and the olive oil to the tomato liquid. Pour the liquid into the pot and stir to make the pasta an even layer.
• Mix the tomatoes with the rest of the garlic, the onion, basil and oregano, spinach, and ground meat in a medium bowl. Season with salt and pepper to taste.
• Drop forkfuls of the tomato-meat mixture evenly over the pasta without mixing together.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 425
• Protein: 21g
• Carbohydrates: 51g
• Fat: 14g
• Cholesterol: 43mg
• Sodium: 512mg
• Fiber: 5g