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Tricolor Tomato Fettuccine

Tricolor Tomato Fettuccine

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  • 2/3 cup olive oil, divided
  • 6 large shallots, thinly sliced
  • 4 large garlic cloves, thinly sliced
  • 4 pounds red, yellow, and green heirloom tomatoes, seeded, coarsely chopped (about 6 1/2 cups)
  • 1/2 cup thinly sliced fresh basil
  • 2 tablespoons chopped fresh oregano
  • 2 ounces shaved Parmesan cheese

Recipe Preparation

  • Heat 1/3 cup oil in large skillet over medium-high heat. Add shallots and sauté 5 minutes. Add garlic; sauté 2 minutes. Reduce heat to medium; add tomatoes and herbs. Stir until tomatoes are heated through, about 2 minutes. Remove from heat; season with salt and pepper.

  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; transfer to bowl. Top with tomato mixture. Drizzle with 1/3 cup oil and sprinkle with Parmesan.

Recipe by Jill Silverman Hough,Reviews Section

Of all the pasta flowers that we make, because they are made from scratch and by hand, our tricolor pasta flowers are the most time consuming.

Each little blossom is made up of tomato, spinach and plain pasta dough. Once the dough is made it is carefully combined by The Pasta Maker, into a long rope at the centre of which is the spinach flavoured dough.

The rope of pasta is then sliced into small discs which are rolled out, cut in the form of the flower before being pressed into shape.

You can serve our tricolor pasta flowers as a garnish or full dish of pasta. It’s suitable for hearty, rich tomato or cream sauces. Alternatively, serve as a pasta salad.

Because these will take The Pasta Maker some time to create for you, please order well in advance. Use the form below to make your inquiry.

Tri-Color Italian Rotini Pasta Salad

Here's another pasta salad for the recipe box. The first one I posted was a Creamy Pasta Salad version, and my attempt at duplicating a local restaurant's menu item. This one is made using Italian dressing and no mayonnaise.

In my thinking, the vegetables listed are the basics and to be added upon - of course, you can mix and match whatever veggies are your own favorites, or what you happen to have on hand or find at the market. Focus on fresh, raw veggies for the most part - though a handful of frozen peas are great - and preferably what's in season. It's a fantastic pasta salad for when those peppers and tomatoes start to come in.

I like to have chunks of crunchy veggies in my pasta salad, but chop as thin as you like! You can also switch up the pasta - I like the tri-color rotini pasta for this recipe, but wagon wheels or shells are nice too. I also use a homemade dressing, or the Good Seasons envelope seasoning to make up my own Italian dressing, but a bottled commercial dressing works great too.

By the way, this pasta salad is great on its own but fantastic with boiled shrimp tossed in. Just add in about one pound of small, boiled, peeled shrimp at the end, right before chilling.

Check out more of my pasta salad recipes on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Tri-Color Italian Rotini Pasta Salad

  • 1 pound package of tri-color rotini pasta
  • 1/2 of a medium red onion , chopped
  • 1 stalk of celery , chopped
  • 1/2 of a medium green bell pepper , chopped
  • 1/2 of a medium red bell pepper , chopped
  • 1 can of medium pitted black olives , sliced
  • 1 cup of commercial or homemade Italian dressing
  • 1 tomato, seeded and chopped
  • Parmesan cheese , to garnish
  • Crumbled bacon , to garnish, optional

Boil the pasta al dente according to package directions. Drain and rinse well. To the drained pasta, add all of the chopped vegetables, except for the tomatoes. Stir in the Italian dressing and mix all together well. Cover and refrigerate for 6 hours or overnight.

Just before serving, add the chopped tomato, toss and then sprinkle the top with Parmesan cheese and crumbled bacon. Store leftovers in the fridge and refresh with additional Italian dressing as needed.

Shrimp Add-in: Add in 1 pound of boiled shrimp, fresh or frozen lightly boil in water, salt, liquid crab boil and lemon for about 4 minutes or until shrimp turns pink. Drain and set aside to cool peel. You'll add these with the Italian dressing. If you're using the frozen precooked shrimp, you'll just need to thaw them, then add them, but taste and adjust seasonings.

Other Optional Add-ins: Diced cucumber, zucchini or squash, chopped garlic, drained, small jar of chopped pimento, small jar of water-packed artichokes, quartered, marinated artichokes, 1/2 cup drained, cooked garbanzo beans, 1 tablespoon capers, cubed mozzarella, Italian meats and/or substitute halved cherry or grape tomatoes for the diced.

Greek Pasta Salad Variation: Add 2 cups of fresh spinach, torn, omit Parmesan cheese and substitute 1 (8 ounce) container of crumbled feta cheese, use Kalamata olives in place of black and substitute 1 cup bottled Greek dressing.

Check These Recipes Out Too Y'all!

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Recipe Summary

  • 2 cups diced tomatoes
  • 1 small onion, finely chopped
  • 6 tablespoons olive oil
  • 2 cloves crushed garlic
  • 6 leaves fresh basil, torn
  • 10 ounces fusilli pasta
  • 3 tablespoons grated Parmesan cheese, or to taste
  • 1 ½ cups crumbled feta cheese
  • salt and ground black pepper to taste

Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.

Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

Recipe: Yummy Greek pasta salad

Greek pasta salad. Add the pasta and cook pasta until al dente. This Greek Pasta Salad is light and fresh, loaded with garden tomatoes, bell peppers and cucumbers tossed in a homemade Greek dressing with Kalamata olives and Feta cheese. Perfect for summer parties or potlucks!

We often add grilled chicken to make it a complete meal. Taste the earthy flavors of the Mediterranean in every bite of this colorful summer salad. Tangy feta cheese, fresh mushrooms, tomatoes, onions, bell peppers and olives are tossed with spicy pepperoni and macaroni in an herb-infused vinaigrette. You can have Greek pasta salad using 10 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Greek pasta salad

  1. It’s box of Classic pasta salad include seasoning mix.
  2. Prepare Cup of fresh spinach chopped.
  3. It’s Cup of feta cheese.
  4. It’s Box of frozen mix vegetables.
  5. You need 1/2 cup of slice black Pitt olives.
  6. You need 5 tablespoon of Greek dressing.
  7. You need 1 teaspoon of basil leaves.
  8. It’s 8 cups of water.
  9. You need 1 tablespoon of salt.
  10. Prepare 1 tablespoon of oil.

A classic in diners and on dinner tables, Greek salad's are filled with Mediterranean produce and flavors. For this easy greek salad recipe, you'll need the following ingredients: PASTA: for this pasta salad, we used tri-colored rotini pasta – it's the best kind! CHEESE: crumbled feta cheese really brings the textures of this pasta salad together. TOMATOES: cherry tomatoes are perfect for pasta salad!

Greek pasta salad step by step

  1. Heat water to boiling add salt and oil cook pasta for 7 minutes stirring occasionally uncovered after 7 minutes add the vegetable bag and cook for 3 minutes only.
  2. Drain completely in separate bowl combine the seasoning mix with Greek dressing or any kind of Dressing like Italian add the pasta and vegetables to it and mix well add the other ingredients and refrigerate enjoy cold yummy.

CUCUMBERS: make sure you cut up the cucumbers nice and small. Greek Pasta Salad is a must have side dish recipe! It's so bright and refreshing, it's jam packed with veggies and bits of tangy feta, and it's perfectly satisfying. And let's not forget it's practically guaranteed to be a crowd favorite! Greek Pasta Salad Chock-full of tomato, red and green pepper and tricolor spirals, this full-flavored salad is as attractive as it is delicious.


This is a national favorite! And, the Pasta Marco Polo is one of our most requested recipes. Please know that most people think the spice is just right, but if you don’t like too spicy, then make the Pasta Marco Polo using the egg linguine. In general, we find inspiration from Asian cultures to complement Spicy Sesame Linguine.

Ingredients: Durum Semolina Flour, Whole Eggs, Water, Sesame Seeds, Sesame Oil, Paprika, Ground Red Pepper.

Contains: wheat and egg.

More Information
Weight 0.750200
Size 341 g
Length (cm) 9.5
Width (cm) 12
Height (cm) 30
Country of Manufacture United States

0 people 00h 10 00h 03

Homemade Multicolored Pasta

I just used a basic pasta dough that I mixed various colors into it to make the stripes. I just really used my own amounts with the coloring and I found out later after I boiled them that the colors faded a bit(though I think that is normal). Next time, I will knead in more of the colors. I found some colored powders at my local Natural Foods store. They didn't have too many choices. but, I was grateful for what I found. enough to make my pasta creations! I used beetroot powder,tomato powder,barley powder and the regular uncolored dough. You can easily substitute for the barley (broccoli,spinach,parsley,cilantro). The tomato powder can be substituted by carrot powder. You can also use turmeric to make a yellow dough. I think next time I will use real beet juice instead of the beet powder. It won't fade as much. This is fun to be creative with. how about checkers instead of stripes, bi colored, tri colored or just making individual colors? I hope you to will have fun with this recipe!

  • 1 cup heavy cream
  • 2 oz (½ stick) butter
  • ¾ lb tri-color macaroni
  • ¾ cup freshly grated parmesan cheese
  • Kosher salt and freshly ground black pepper to taste

Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste it should taste like seawater. Cover the pot and heat the water until it boils.​

Meanwhile, in a large sauté pan, heat the butter, and about half of the cream, over medium-low heat until it starts to bubble. Lower heat and simmer gently for about 15 minutes or until the sauce has reduced somewhat. Remove from heat and cover.​

Drop the macaroni into the boiling salted water and cook according to package instructions, about 10 to 12 minutes or until al dente, or tender but still firm to the bite. Drain fully and return to the pot.​

Pour the hot cream and butter mixture over the macaroni and return the pot to a very low heat. Toss the pasta in the sauce until it is completely coated.​

Add the rest of the cream as well as the cheese and toss until fully mixed. Adjust consistency with additional cream if necessary.​

Season to taste with Kosher salt and freshly ground black pepper. Serve right away.


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Tricolor Tomato Fettuccine - Recipes

The #1 selling tortellini, made with no rBST cheese† and no GMO ingredients* Great pasta starts with great ingredients See What’s Inside †Cheese made with milk from cows not treated with rBST. No significant difference has been shown between milk derived from rBST treated and non-rBST treated cows. The suppliers of our other ingredients cannot guarantee that the milk they use comes from non-rBST treated cows.
*SGS VERIFIED THE BUITONI FOOD COMPANY PROCESS FOR MANUFACTURING THIS PRODUCT WITH NO GMO INGREDIENTS What's for Dinner? Search Recipes Asparagus Ravioli with Spinach, Herbs and Garlic Breadcrumbs Explore freshness and flavor Discover New Recipes Vibrancy and simplicity Our Pastas & Sauces

The #1 selling tortellini, made with no
rBST cheese† and no GMO ingredients* Great pasta starts with
great ingredients See What’s Inside What's for Dinner? Search Recipes Asparagus Ravioli with Spinach, Herbs and Garlic Breadcrumbs Explore freshness and
flavor Discover New Recipes Vibrancy and simplicity Our Pastas & Sauces

Watch the video: Lučina Smetanová rajčatová polévka 15s


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