Pasta Tricolore

  • Yield 4 servings

Here, the three colors come from the combination of veggies. You can mix any three colors you like.



1 medium zucchini
1 medium yellow squash
8 ounces whole-wheat fusilli or penne pasta
1 large red bell pepper, seeded and cut into thin strips
Juice and grated zest from 1 lemon
1 tablespoon olive oil
1/2 cup pitted Kalamata or other Italian or Greek black olives, sliced
1/2 cup chopped fresh basil
1 ounce grated Parmesan cheese (see note)
salt and freshly ground black pepper to taste (optional)
4 sprigs fresh basil


  1. Cut the zucchini and squash in half lengthwise. Use a teaspoon to scrape the seeds out of each half. Cut crosswise into 1 ⁄2- inch- thick crescents.
  2. Cook the pasta according to the package directions, adding the red pepper when 5 minutes remain to cook the pasta and adding the zucchini and squash with 2 minutes remaining. Drain the pasta and vegetables and place in a large bowl.
  3. Meanwhile, whisk the lemon juice and zest with the olive oil.
  4. Add the lemon juice– oil mixture, olives, basil, and cheese and toss to combine. Season with salt and pepper if desired. Garnish each serving with a sprig of basil.

NOTE: 1 ounce Parmesan equals about 1 ⁄2 cup freshly grated cheese or 1 ⁄4 cup packaged grated cheese.

From THE ULTIMATE VOLUMETRICS DIET, compliments of William Morrow, an imprint of HarperCollins Publishers



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