Tricolor pasta
- Vegetarian
- Energy Kcal 748
- Carbohydrates g 54.5
- of which sugars g 6.9
- Protein g 26.1
- Fats g 47.2
- of which saturated fat g 13.81
- Fiber g 4.9
- Cholesterol mg 96
- Sodium mg 449
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
Tricolor pasta really brings the colorful spirit of the Italian flag right to your table—really. It's all about those green, white and red colors—which are super super delicious. Each color does its thing: creamy white from a soft cheese sauce, a fresh green from zucchini pesto, and bold red from juicy cherry tomatoes.
And you know what? Italians love using special egg pasta shapes for this dish. It gives it a tender bite you just don’t get with regular pasta. Pretty much. So, when folks in Italy whip this up, it's all about sharing with family and friends. Especially on days when everyone wants something as vivid as this looks.
You'll often find tricolor pasta at summer parties or patriotic gatherings. Celebrating Italian pride with every forkful, you know? Different regions in Italy have their twists on this colorful pasta dish. Some folks throw in basil or switch up the soft cheese to make the white layer even more moist. The green pesto sometimes swaps spinach or arugula, but zucchini keeps it light—and gives off those classic Mediterranean vibes.
What’s awesome about a tri-color rotini recipe or any tricolor pasta salad is how well it pairs with other summer foods. Seriously good. Think grilled veggies, sliced meats, or a big loaf of crusty bread. The tangy tomatoes and silky cheese combo gets people going back for seconds. And look, whether you’re planning an easy pasta salad for a backyard BBQ or looking for something unique for your next gathering, this dish lets you show off a bit of Italian style and a whole lot of good taste.
Making tricolor pasta isn't just about putting food on the table—it’s about celebrating what makes Italian cooking so full of life. So, whether you're enjoying it under the Italian sun or bringing a slice of Italy to your home, this dish is all about sharing love, flavor, and good vibes. For real.
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INGREDIENTS
- Whole grain egg fettuccine pasta 8.8 oz (250 g)
- Cherry tomatoes 1 ¾ cup (280 g)
- Garlic 1 clove
- Fresh chili pepper 1 - small
- Basil 4 leaves
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for the zucchini pesto
- Zucchini 4 cups (450 g)
- Parmigiano Reggiano PDO cheese 2.5 oz (70 g) - to be grated
- Pine nuts 3 tbsp (40 g)
- Extra virgin olive oil 6.1 tbsp (90 g)
- Basil 3 tbsp (15 g)
- Fine salt to taste
- for the crescenza cream
- Crescenza cheese 5.6 oz (160 g)
- Whole milk 2 tbsp (30 g)
- Fine salt to taste
How to prepare Tricolor pasta
To prepare the tricolor pasta, first heat a drizzle of oil in a pan and sauté the garlic clove with the whole chili pepper for a few minutes 1, then add the cherry tomatoes cut in half 2, close with the lid 3 and cook on low heat for about 10 minutes.
Meanwhile, bring a pot of water to a boil for the pasta and prepare the zucchini pesto: wash the zucchinis and remove the ends, then cut them in half crosswise and remove only the green part that you will use to make the pesto 4. Transfer the zucchini skin to a tall, narrow container, add the oil 5, the basil leaves 6,
the pine nuts 7, and the grated Parmesan cheese 8. Blend with an immersion blender 9 until you obtain a smooth and homogeneous cream and season with salt.
Pour the zucchini pesto into another pan and set aside for the moment 10. When the cherry tomatoes are cooked, turn off the heat, season with salt, and set aside 11. At this point, the water for the pasta should be boiling, so salt it and cook the tagliatelle for 2 minutes less than the time indicated on the package 12.
Meanwhile, prepare the crescenza cream: place the cheese in a tall, narrow container, add the milk 13, and blend with an immersion blender 14 until you obtain a fluid but still consistent cream 15. Season with salt and set aside.
After the tagliatelle cooking time, drain them directly into the pan with the zucchini pesto 16, add at least a ladle of pasta cooking water 17 and mix well to combine everything over medium-low heat 18.
Now you are ready to plate: spread a spoonful of crescenza cream on the bottom of the serving plate 19, place a nest of tagliatelle in the center and add a few cherry tomatoes 20. Finally, season with a grind of black pepper, a drizzle of oil, and garnish with a fresh basil leaf... your tricolor pasta is ready to be served 21!