Tricolor Pasta with Peppers and Tomatoes
Tricolored pasta, a rainbow of fresh veggies like bell peppers and zucchini, sweet corn, salty olives, chunks of cheese, tender pieces of beef in a tomato, basil and lime sauce.
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On the hunt for a dinner recipe that is light yet comforting? This tricolor pasta with peppers and tomatoes is the perfect fit. It is so colorful and tastes amazing.
Jess came up with this recipe a few years back as a result of wanting to experiment with using dried basil in a recipe and we have been making it ever since. We always called it “No Sauce Noodles” but google don’t like that name LOL.
What you need to make tricolor pasta with peppers and tomatoes
Ingredient list
- Flat Iron steak
- Tricolor rotini
- Olives
- Green, Red, and Orange or Yellow bell pepper
- Zucchini
- Tomatoes
- Fresh lime juice
- Frozen Sweet corn
- Cheddar cheese
- Dried basil
- Oil
- Salt & pepper
Extra tips for this recipe
We have used Flank, Skirt and Chuck steak. You can also use chicken breast.
A can of diced tomatoes in place of fresh, just skip the second cooking part.
Canned corn (drained) instead of frozen.
Lemon juice instead of lime.
How to make Tricolor pasta with peppers and tomatoes
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1. Start a pot of water boiling for the pasta.
2. Prepare the steak: Slice 1.5 pounds of Flat Iron steak into thin slices (about 1/4 inch) toss with 1 Tablespoon oil, 1.5 teaspoons salt and 1/2 teaspoon fresh cracked black pepper.
3. Prepare the veggies: Dice 1 medium Green, Red and Orange or Yellow bell pepper (3 peppers total), and 2 small zucchini’s into 1/2 inch pieces. Dice 2 medium/large tomatoes (about 3 cups).
4. Cook the meat: Heat a large frying pan over high heat until hot. Add the steak in a single layer, reduce heat if needed. Cook 2-3 minutes per side or until cooked to your preference. Transfer to a dish and repeat until all the meat is cooked.
5. Cook the pasta: Cook 12 ounces of tricolor rotini according to package directions. Drain, and discard the water. Add the pasta back to the pan.
6. Cook the veggies: Heat a large frying pan over high heat until hot. Coat the bottom with oil then add the peppers and zucchini, cook while stirring for about 1-2 minutes or until they develop a little bit of color (don’t cook longer then a couple minutes or they will be over cooked by the time you’re done). Add the tomatoes, and 1 Tablespoon fresh lime juice reduce heat to medium/high and cook uncovered (stirring occasionally) for 6-10 minutes or until the tomatoes have broken down and become saucey.
7. Prepare the rest of the ingredients while the veggies are cooking: you will need 4 ounces cheddar cheese cut into 1/4-3/8 inch chunks, 1/2 cup sliced olives, 1 cup frozen sweet corn, 2 teaspoons dried basil, 1-2 teaspoons salt, 1/2 teaspoon fresh cracked black pepper.
8. Toss it all together: Cut the cooked steak into bite sized pieces and add to the pasta. Add the cooked veggies and the rest of the ingredients then toss to combine. Serve warm.
Other recipes you might enjoy
Chicken Quinoa Bowls with Balsamic and Ricotta Cheese
Dill and Asparagus Frittata with Potato Crust
Tricolor Pasta with Peppers and Tomatoes
Ingredients
- 1½ pounds Flat Iron steak
- 12 ounces Tricolored Rotini pasta
- 1 medium Green bell pepper diced
- 1 medium Red bell pepper diced
- 1 medium Orange or Yellow bell pepper diced
- 1 medium Zucchini diced
- 2 medium/large Tomatoes diced
- 1 cup Cubed cheddar cheese about 4 ounces
- 1 cup Frozen sweet corn kernels
- ½ cup Sliced olives
- 1 Tablespoon Fresh lime juice
- 2 teaspoons Dried basil
- 2 ½ teaspoons Salt divided
- 1 teaspoon Fresh cracked Black pepper divided
- 1 Tablespoon Cooking oil
Instructions
- Slice the steak into thin slices (about ¼ inch). Toss with 1 Tablespoon oil, 1½ teaspoons salt and ½ teaspoon fresh cracked black pepper.
- Heat a large cast iron or heavy bottom frying pan until hot. Add the steak in a single layer (you'll have to do multiple batches) cook 2-3 minutes per side or until done to your preference. Transfer to a dish and repeat until all the meat is cooked. Let rest a few minutes then cut into bite sized pieces.
- Cook the pasta according to package directions, drain and discard the water. Add the pasta back to the pot.
- Heat a clean frying pan over high heat until hot. Coat the bottom with oil. Add the peppers and zucchini, cook 1-2 minutes or just until they develop a little color. (Don’t cook longer then a couple minutes or they will be over cooked by the time you’re done). Add the tomatoes and lime juice, reduce heat to medium/high and cook uncovered (stirring occasionally) for 6-10 minutes or until the tomatoes have broken down and become saucy.
- Add the steak, veggies and the rest of the ingredients to the pasta, toss to combine. Serve warm.
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Thanks for reading and as always have fun in the kitchen!
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