Wednesday, July 11, 2012

Tri-Color Pasta with Tri-Color Veggies

This is a great summer lunch or a good addition to a BBQ. 

The veggies are crisp-tender, tossed with basil (fresh would be awesome) and Parmesan cheese. 

Just add the pasta and you have lunch!

Tri-Color Pasta with Tri-Color Veggies


  • Red, Orange & Yellow bell peppers, julienned
  • 4 oz. baby bella mushrooms
  • 1 tsp. basil (dried)
  • 1/4 C Parmesan cheese
  • 6 oz. Tri-Color Pasta (we used rotini)
  • splash of lemon juice
  • salt & pepper, to taste


Begin by bringing a pot of water to a boil for your pasta.  When ready, add your pasta and cook according to package directions.  Drain. 

Meanwhile, saute the julienned bell peppers and sliced bella mushrooms in a large skillet in 1 tsp. olive oil. 

When veggies are crisp-tender and the pasta is done, stir the veggies and pasta together.  At this point, remove the skillet from the heat.   

Stir in the basil and Parmesan cheese.

Season with a splash of lemon juice, salt & pepper. 

Serve warm or chilled.  

Feel free to toss in some diced chicken, or white beans for added protein! 


  1. This would make a great summer dinner!

    I like to grill extra chicken when we do a grilled chicken dinner so I have some yummy meat to add to dinners like this. And grilled chicken, sliced or cubed, freezes well for later use, too!

  2. Thanks for your comment on my apple cinnamon smoothie post. They really are delicious!! Sad my apples are all gone now. :(

  3. That is such a gorgeous pasta! Perfect for a light lunch or dinner!

  4. Yum! This looks like a great summertime dish.


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