Tri-color pasta
Description
Tricolor pasta is an aesthetic and appetizing product usually made from semolina with the addition of natural colorants, such as spinach (green) and tomato or beetroot (red), which gives it a delicate, neutral taste of wheat pasta with subtle vegetable notes and an attractive, multicolored appearance. The nutritional values are similar to classic pasta — it is a source of complex carbohydrates providing long-lasting energy, a moderate amount of protein, and low fat content, while the vegetable additions increase the fiber, vitamin (A, C), and antioxidant content, supporting digestion and immunity. In the kitchen, it works well in salads, light casseroles, with vegetable or cream sauces, pesto, and soups, pairing excellently with olive oil, cheese, seafood, and grilled vegetables. Dry pasta should be stored in an airtight container in a cool, dry, and dark place; cooked pasta can be kept in the refrigerator for 2–3 days, drizzled with a little oil to prevent sticking.
