Penne Tricolore Recipe

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Kristen Robertson Modified: March 23, 2022
Penne Tricolore Recipe

How To Make Penne Tricolore

Enjoy a colorful plate of this penne Tricolore that’s made with zucchini, squash, and black olives for a delicious dish that’s packed with a zing.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • ¾lbpenne rigate
  • 1small zucchini
  • 1small summer squash
  • 2carrots
  • ½cupkalamata olives,or other black olives
  • ½cupfresh basil,chopped
  • ¼cupparmesan cheese,grated
  • ¼cupolive oil
  • 1lemon zest,grated
  • tbsplemon juice
  • ½tspsalt
  • ¼tspfresh ground black pepper


  1. In a large pot of boiling, salted water, cook the penne rigate for about 11 minutes until almost done. Add the zucchini, summer squash, and carrots and bring them back to a boil.

  2. Cook for about 2 minutes longer until the vegetables and penne are just done. Reserve ½ cup of the pasta water. Drain the penne and vegetables.

  3. In a large bowl, toss the pasta, vegetables, 6 tablespoons of the reserved pasta water, olives, basil, Parmesan, oil, lemon zest, lemon juice, salt, and pepper. If the pasta seems dry, add more of the reserved pasta water.

  4. Serve with additional Parmesan. Enjoy!

Recipe Notes

Because the zucchini and summer squash are boiled in this recipe, it’s a good idea to seed them first. Otherwise, the pulpy seeds get water-logged. To remove them, cut the zucchini or squash into quarters lengthwise. Then simply cut off the seeds.


  • Calories: 516.68kcal
  • Fat: 19.25g
  • Saturated Fat: 3.92g
  • Monounsaturated Fat: 12.04g
  • Polyunsaturated Fat: 2.21g
  • Carbohydrates: 70.75g
  • Fiber: 5.16g
  • Sugar: 5.46g
  • Protein: 15.73g
  • Cholesterol: 6.32mg
  • Sodium: 525.66mg
  • Calcium: 172.66mg
  • Potassium: 473.57mg
  • Iron: 2.26mg
  • Vitamin A: 291.23µg
  • Vitamin C: 18.87mg
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