Red, white and green makes Il Tricolore, also known as the flag of Italy. (No disrespect to Mark Rothko but red, white and brown is not quite as appetizing a colour combination, though it does make for an attractive rectangle in its own right.)
I have no clue whether the culinary legacies of Italy contributed to the creation of their national colours. I'm not even sure I was attempting Italian cooking when I had these roasted red peppers spill over four-cheese pasta and grilled portabello mushrooms on parsley.
What I can say is that this meal is incredibly flexible. It seems adaptable to any of the three wines I talked about in yesterday's post: Red, white and pink. The hearty mushrooms take the place traditionally held by red meat, but don't demand a red wine to match. The pasta is rich enough to take on a red wine but nuanced enough to pair with white. If I added leftover chucks of cooked ham to the pasta like I did recently, it, whether served hot or cold, would be delightful with a rosé. The peppers -- which I have heard called difficult to match -- were very sweet and equally easy-going as the rest of the plate. So pick your favourite wine (...or should I just say give a colour a tri).