Pasta Tricolore

  • Yield: 4 servings


1medium zucchini
1medium yellow squash
8ounces whole-wheat fusilli or penne pasta
1large red bell pepper, seeded and cut into thin strips
-- Juice and grated zest from 1 lemon
1tablespoon olive oil
1/2cup pitted Kalamata or other Italian or Greek black olives, sliced
1/2cup chopped fresh basil
1ounce grated Parmesan cheese (see note)
-- salt and freshly ground black pepper to taste (optional)
4sprigs fresh basil


  1. Cut the zucchini and squash in half lengthwise. Use a teaspoon to scrape the seeds out of each half. Cut crosswise into 1 ⁄2- inch- thick crescents.
  2. Cook the pasta according to the package directions, adding the red pepper when 5 minutes remain to cook the pasta and adding the zucchini and squash with 2 minutes remaining. Drain the pasta and vegetables and place in a large bowl.
  3. Meanwhile, whisk the lemon juice and zest with the olive oil.
  4. Add the lemon juice– oil mixture, olives, basil, and cheese and toss to combine. Season with salt and pepper if desired. Garnish each serving with a sprig of basil.

NOTE: 1 ounce Parmesan equals about 1 ⁄2 cup freshly grated cheese or 1 ⁄4 cup packaged grated cheese.



Content from THE ULTIMATE VOLUMETRICS DIET, compliments of William Morrow, an imprint of HarperCollins Publishers

Nutritional Info *per serving

  • Calories 310
  • Fat 8g
  • Carbohydrate 51g
  • Fiber 7g
  • Protein 13g