This week I kind of cheated. What I really wanted to make was something on my brand new grill. Unfortunately I didn't get around to getting propane, so instead I found myself getting up extra early to pore over cooking blogs, cookbooks, and magazines. I ended up running across a recipe that I have made before, but it was so long ago that it practically doesn't count. It was a recipe for my favorite dish at Noodles & Co. - Pasta Fresca. Back when Noodles was new, I thought it was the greatest thing since sliced bread. I have since come to believe that their sole purpose is to rip you off. Because, really, what's cheaper than pasta? They definitely make at least a 600% profit on that one. So sissy found me this recipe, and I was way excited.
The funny thing about this recipe for Pasta Fresca is that it "serves 4", but the fresca sauce declares it is for 15 servings. We calculated the ingredients to make less sauce, but I guess you could also save the extra sauce in the fridge or something and use it throughout the week if you plan on making pasta more than once. Or you could just make 15 servings of pasta because YUMMMMM...
A couple of comments about the recipe: first of all, next time I make this it will be with less olive oil. It was entirely too oily. Not necessary. Also, make sure that the pan is really hot when you put the noodles and other ingredients in. I don't think that the tomatos are actually supposed to cook, but just heat up real fast. Plus a hot pan will sear the pasta, which really makes the dish better if you ask me. Finally, I think I will use whole wheat pasta in this dish from now on. I couldn't find whole wheat bowties, but I think another shape will do the job. Okay, here goes...
INGREDIENTS
2 teaspoons EVOO
2 1/2 cups pre-cooked farfalle (bowtie) pasta
1/4 cup cubed roma tomato
1 tablespoon diced red onions
1/8 teaspoon kosher salt and cracked pepper
1 ounce fresh baby spinach
1/4 cup fresh garlic
2 teaspoons kosher salt
1/4 cup balsamic vinegar
1/4 cup sweet white wine
1 cup extra virgin olive oil
DIRECTIONS
Saute instructions: In a very hot saute pan, add: EVOO, pre-cooked farfalle, roma tomatoes, diced red onions, kosher salt, and cracked pepper.
Sear noodles, stirring occasionally until steaming hot.
Add fresh baby spinach, and 1 oz. fresca sauce.
Toss to combine, serve with freshly shaved parmesan cheese (we used feta).
Fresca sauce instructions: combine garlic, 2 teaspoons kosher salt, balsamic vinegar, white wine, and 1 cup olive oil. Mix together. Viola!
The funny thing about this recipe for Pasta Fresca is that it "serves 4", but the fresca sauce declares it is for 15 servings. We calculated the ingredients to make less sauce, but I guess you could also save the extra sauce in the fridge or something and use it throughout the week if you plan on making pasta more than once. Or you could just make 15 servings of pasta because YUMMMMM...
A couple of comments about the recipe: first of all, next time I make this it will be with less olive oil. It was entirely too oily. Not necessary. Also, make sure that the pan is really hot when you put the noodles and other ingredients in. I don't think that the tomatos are actually supposed to cook, but just heat up real fast. Plus a hot pan will sear the pasta, which really makes the dish better if you ask me. Finally, I think I will use whole wheat pasta in this dish from now on. I couldn't find whole wheat bowties, but I think another shape will do the job. Okay, here goes...
INGREDIENTS
2 teaspoons EVOO
2 1/2 cups pre-cooked farfalle (bowtie) pasta
1/4 cup cubed roma tomato
1 tablespoon diced red onions
1/8 teaspoon kosher salt and cracked pepper
1 ounce fresh baby spinach
1/4 cup fresh garlic
2 teaspoons kosher salt
1/4 cup balsamic vinegar
1/4 cup sweet white wine
1 cup extra virgin olive oil
DIRECTIONS
Saute instructions: In a very hot saute pan, add: EVOO, pre-cooked farfalle, roma tomatoes, diced red onions, kosher salt, and cracked pepper.
Sear noodles, stirring occasionally until steaming hot.
Add fresh baby spinach, and 1 oz. fresca sauce.
Toss to combine, serve with freshly shaved parmesan cheese (we used feta).
Fresca sauce instructions: combine garlic, 2 teaspoons kosher salt, balsamic vinegar, white wine, and 1 cup olive oil. Mix together. Viola!
No comments:
Post a Comment