Penne Tricolore Food
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
PENNE TRICOLORE
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
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
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
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Directions. In a large pot of boiling, salted water, cook the penne rigate until almost done, about 11 minutes. Add the zucchini, summer squash, …
From delish.com
Cuisine ItalianCategory Vegetarian, Dinner, Lunch, Main DishServings 4Estimated Reading Time 2 mins
From delish.com
Cuisine ItalianCategory Vegetarian, Dinner, Lunch, Main DishServings 4Estimated Reading Time 2 mins
- In a large pot of boiling, salted water, cook the penne rigate until almost done, about 11 minutes.
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- 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.
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Directions. 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 …
From myrecipes.com
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- 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.
- Wine Recommendation: 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.
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