Box of tricolored pasta

Box of Tricolored Pasta


– 1 lb tricolored pasta

– 2 tablespoons olive oil

– 3 cloves garlic, minced

– 1 red bell pepper, thinly sliced

– 1 yellow bell pepper, thinly sliced

– 1 orange bell pepper, thinly sliced

– 1 zucchini, thinly sliced

– 1 yellow squash, thinly sliced

– 1 cup cherry tomatoes, halved

– 1/2 cup black olives, sliced

– 1/4 cup fresh basil leaves, torn

– Salt and pepper to taste

– Grated Parmesan cheese for serving


1. Cook the tricolored pasta according to the package instructions until al dente. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

3. Add sliced red, yellow, and orange bell peppers to the skillet. Cook for 2-3 minutes until slightly softened.

4. Add thinly sliced zucchini and yellow squash to the skillet. Cook for an additional 2-3 minutes until tender-crisp.

5. Stir in halved cherry tomatoes and sliced black olives. Cook for 1-2 minutes until the tomatoes are slightly softened.

6. Add the cooked tricolored pasta to the skillet and toss to combine with the vegetables.

7. Season with salt and pepper to taste. Sprinkle torn basil leaves over the pasta and vegetables.

8. Serve the rainbow pasta primavera hot, garnished with grated Parmesan cheese.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 320 kcal | Servings: 4 servings

Just made this vibrant Rainbow Pasta Primavera and it’s bursting with flavor! ???????? Perfect for a quick and colorful weeknight dinner!


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