Best 8 Tri Color Penne Pasta Recipes

TRICOLOR PENNE

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.

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 PENNE PASTA

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

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.

TRICOLOR PEPPER PASTA

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.

PENNE PASTA WITH MULTI-COLORED PEPPERS

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.

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.

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

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.