3 color pasta

This simple, 5-ingredient pasta comes together in about 15 minutes and is full of flavor from the sun dried tomato sauce. Add a few sprigs of basil on top to give the dish a fresh note. It can be made vegan by forgoing cheese, and gluten-free by using gluten-free pasta noodles.

3-Color Pasta with Sun-Dried Tomato Sauce

carrot

small-medium zucchini

whole wheat spaghetti ((a small handful)*)

tomato sauce

Tbsp sun dried tomato spread ((or pureed sun-dried tomatoes))

Vegan parmesan cheese ((optional))

basil ((optional))

Cook the noodles according to package instructions, shooting for al dente.

Rinse and peel any rough skin spots from the carrot and zucchini. Then continue using the peeler to ‘ribbon’ them into noodles.

Combine and warm your tomato sauce and sun dried tomato spread in a medium saucepan over low-medium heat, stirring to combine and adding a little water if too thick.

Once noodles are done, scoop them into a strainer (reserving the water) and cover with towel to keep them moist.

Place zucchini and carrot noodles in the pasta water and boil for 3-4 minutes until tender or ‘al dente.’

Add pasta noodles and vegetable noodles into the sauce, toss lightly and serve immediately.

Garnish with vegan parmesan cheese and basil for additional flavor.

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Top 1 3 color pasta recipes from across the web

The most viewed 3 color pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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3-Color Pasta with Sun-Dried Tomato...

The most viewed 3 color pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine