1.0Delicious Recipeshttps://www.gzrecipes.com/enpaola67https://www.gzrecipes.com/en/author/paola67/rich600338<blockquote class="wp-embedded-content" data-secret="IEGMEQJQpA"><a href="https://www.gzrecipes.com/en/paola67/tricolor-pasta/">Tricolor Pasta</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/paola67/tricolor-pasta/embed/#?secret=IEGMEQJQpA" width="600" height="338" title="“Tricolor Pasta” — Delicious Recipes" data-secret="IEGMEQJQpA" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/10/Tricolor-Pasta.jpg1000667I guess it's clear why I decided to call it tricolor pasta, right? There's the red of the tomato, the white of the mozzarella, and the green of the basil. Three colors that immediately remind us of Italy. This pasta is proof that even with a few ingredients and a few steps, we can create a truly delicious dish. A creamy sauce envelops the pasta with its color and sweetness. It is made with peeled tomatoes and enriched, with the heat off, with plenty of grated cheese and fresh basil. To complete it all, a sprinkle of diced mozzarella that slightly melts with the warmth of the pasta and provides that stringy and tasty note that everyone loves. In short... a quick, easy, and irresistible dish, perfect when you crave something delicious without much fuss. Serve this pasta lukewarm, with a few extra basil leaves for garnish and let the tricolor do the rest.