[freeflo1]

Hello all,

I purchased some imported Italian tri color pasta which is beautiful. I don't want to cover it up with tomato sauce and am not sure about a cream sauce. Any suggestions for a sauce or recipe? I'm not looking for a pasta salad but a dinner type meal. Thanks!

[AndyG]

Chop up tomatoes, parsley, red onions and fresh herbs of your choice (especially basil). Sizzle them in a pan with olive oil, just 'til hot, put them on the pasta, then grate some cheese on top

[AndyG]

Maybe kasseri cheese and romano grated on top . . yum

then a bit of special black pepper?

[teamfat]

I'm guessing that the pasta has the traditional white color, and a light green spinach part then a reddish tomato or carrot color for the third part.

I'll suggest some course chopped green onions ( lots of the green part ) diced fresh red bell pepper ( or roasted from a jar if that's what ya got ) and some small chunks of yellow summer squash, garlic to taste, all quickly sauteed in a generous splash of olive oil. Some anchovies or capers, the vegetarian anchovy, might be a nice touch to add. The colors of the lightly cooked red bell pepper and green onions should be a bit brighter than the corresponding colors of the pasta for a visual treat. Wait a minute, what colors are in the flag of Italy?

Plate the pasta, top with the veggie mix, finish with the grated cheese of your choice.

I just had a really nice roast chicken, mashed potato and steamed veggie with cheese sauce dinner. Why am I getting hungry again?

mjb.

[DC Sunshine]

If you want a sauce with no (almost no) colour on it, try a lemon, garlic & butter and pepper (white pepper if you are super keen about no colouring) sauce. Use a clear chicken stock and maybe some reduced white wine as the base, add the other ingredients, thicken with cornflour/ reduce. I'm guessing you want the colours of the pasta to shine thru and not be coloured over or masked by anything. That should do the trick.

But I could be wrong.....

hehe - enjoy - hope this helps

[Ishbel]

White crab meat, with a sprinkling of olive oil and chili flakes.

[durangojo]

don't think you can ever go wrong with fresh garlic, basil white wine/ butter sauce with some fresh grated cheesse..throw in some nice tomatoes, kalamata olives, capers or roasted garlic...anything, just keep it simple!. also a light marinara is nice, or a light vodka cream sauce, or my favorite is an oven roasted tomato sauce...basil pesto or sundried tomato cream sauce(light on cream)..is this fresh pasta? what kind of pasta?...penne, fettuccine, rigatoni etc..different sauces go better with differrent shaped pastas..you would want a heartier sauce for a tubular shaped pasta, such as rigatoni, than you would for a linguine or fettuccine or cappelini, which just needs a light hand...
joey