Tricolour Penne

Tricolour penne is a dish that greets you with colour before you’ve even taken your first bite. Those bright tubes of green, white and orange pasta look as if they’ve been scooped straight from an Italian market stall and delivered to your kitchen. As a home cook, I love dishes that feel lively even before they reach the plate, and tricolour penne is one of those reliable suppers that manages to be both eye-catching and deeply satisfying.

What makes Tricolour Penne even better is its simplicity. You don’t need a fancy pantry or hours of preparation. Just a pot, a handful of ingredients, and a love for good pasta. The beauty of tricolour penne lies not only in its looks but in how each colour brings a hint of flavour. The classic white pasta gives you the familiar, comforting base. The orange pasta, often coloured with tomato or paprika, brings a gentle warmth. And then there’s the green, kissed with spinach or herbs, adding a subtle earthiness. Nothing overpowering—just enough personality in each bite to remind you that this is no ordinary bowl of pasta.

Cooked to al dente perfection, the pasta becomes the perfect canvas for a generous spoonful of pesto. There’s a magic that happens when vibrant green pesto meets the colourful ridges of penne—it clings lovingly, filling every groove, wrapping each piece in a fragrant coat of basil, garlic, cheese, and olive oil. Stirring the pesto through the warm pasta is one of those simple kitchen moments that feels instantly soothing. The aroma blooms, the colours deepen, and the dish transforms into something that feels homemade in the best possible way.

And then comes the fresh chopped parsley. It’s such a small touch but makes all the difference. Sprinkled over the top just before serving, it adds a burst of freshness—bright, grassy, and slightly peppery. It lifts the dish, keeping it vibrant and lively. I always think of parsley as the home cook’s quiet hero. It doesn’t shout for attention, but if you leave it out, you notice something’s missing. On tricolour penne, it’s the finishing flourish that ties all the elements together beautifully.

What I love most about this dish is how forgiving it is. Whether you’re cooking for yourself after a long day or putting together a simple meal for family or friends, tricolour penne never feels fussy. You can enjoy it as it is—a bowlful of colour and comfort—or treat it as a backdrop for other flavours if you’re feeling a bit adventurous. It has a versatility that encourages you to play around without ever losing its charm.

If you’re serving tricolour penne with pesto, here are some lovely accompaniments to complete the meal:

• Garlic bread or toasted ciabatta
• A crisp green salad with a lemon or balsamic dressing
• Cherry tomatoes tossed in olive oil and salt
• Grilled chicken breast or sliced roasted chicken
• Pan-fried prawns or shrimp
• Steamed or roasted broccoli
• Roasted courgettes or aubergine
• A simple caprese salad
• A side of olives and marinated vegetables
• Fresh mozzarella or burrata on the side

Tricolour penne is one of those dishes that proves just how rewarding simple cooking can be. A handful of familiar ingredients, a burst of colour, and the comforting swirl of pesto—sometimes, that’s all you need for a meal that feels genuinely joyous. Whether you’re serving it as a quick weeknight dinner, a cosy lunch, or even a side dish alongside something more robust, it always brings a smile. This is the kind of cooking that reminds us why we enjoy being in the kitchen: uncomplicated, delicious, and made with pure appreciation for good food.

Tricolour Pasta

A colourful, comforting dish of tricolour penne gently tossed in vibrant basil pesto, lifted with fresh parsley and finished with optional cheese. Simple, quick, and full of flavour.

4.89 from 45 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Parmesan, Pasta, Pecorino, Penne, Pesto, Tricolour Penne

Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 17 minutes minutes

Servings: 4 People

Calories: 399kcal

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Ingredients

 

MetricImperial

• ▢ 350 g penne tricolour
• ▢ 4 tbsp green basil pesto
• ▢ 2 tbsp olive oil
• ▢ 1 clove garlic finely chopped (optional)
• ▢ salt to taste
• ▢ black pepper to taste
• ▢ 1/3 bunch parsley finely chopped
• ▢ 2 tbsp Parmesan grated or Pecorino

Instructions

• Bring a large pot of salted water to the boil. Add the tricolour penne and cook according to packet instructions until al dente.
  350 g penne
• While the pasta cooks, heat the olive oil gently in a pan. Add the finely chopped garlic if using and cook for 30 seconds until fragrant but not browned.
  2 tbsp olive oil, 1 clove garlic
• Drain the cooked pasta, reserving a small splash of the pasta water. Add the pasta to the pan with the garlic and stir in the pesto.
  4 tbsp green basil pesto
• Add a spoonful of pasta water if needed to loosen the sauce and help it coat the penne evenly.
• Season with salt and black pepper to taste. Stir well so every piece of penne is coated in pesto.
  salt, black pepper
• Remove from the heat and sprinkle over the chopped fresh parsley. Toss lightly to keep its freshness.
  1/3 bunch parsley
• Divide the tricolour penne into bowls and top with grated Parmesan or Pecorino if desired.
  2 tbsp Parmesan

Nutrition

Calories: 399kcal | Carbohydrates: 66g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 48mg | Potassium: 227mg | Fiber: 3g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 2mg