Penne Tricolore Recipes

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.

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.

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

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