So now that Carolyn is working I’ve got to carry my own weight on the dinner front. Tonight I tried to copy my favorite thing from Noodles & Co., pasta fresca. Mine didn’t turn out quite as good as theirs, but it definitely has a lot less oil.
I found a few similar recipes on-line and mashed them together.
- 2 cups pasta (farfalle works best, but I ran out so I mixed in some angel hair)
- 3 or 4 cloves garlic
- 1/4 red onion
- 3 or 4 roma tomatoes
- feta or parmesan cheese
- balsamic vinegar
- olive oil
- To start, cook the pasta and set it aside.
- Mince garlic and red onion.
- Cube roma tomatoes.
- Once the pasta is done, heat a few tablespoons of oil in a large skillet. Mix in the pasta, tomatoes, garlic and onions. Cook together for about 2 minutes. Then add 4 or 5 handfuls of spinach, 2 tablespoons balsamic vinegar, and 3 tablespoons olive oil. Cook together until the spinach just begins to wilt. Serve with parmesan or feta cheese.
It turned out reasonably well, it certainly didn’t taste just like pasta fresca, but it was pretty good. The balsamic was a bit too subtle, I think I’d probably use a couple extra tablespoons next time and a bit more olive oil as the pasta stuck to the pan a bit.
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