Best 3 Linguine With Kalamata Olives And Prosciutto Olive Garden Copyc Recipes
Indulge in the captivating flavors of the Mediterranean with our Linguine with Kalamata Olives and Prosciutto, a dish that embodies the culinary essence of Italy. This delectable pasta dish, inspired by the beloved Olive Garden, combines the richness of salty prosciutto, the tangy burst of Kalamata olives, and the aromatic freshness of basil, all harmoniously blended in a luscious tomato sauce. With its vibrant colors and enticing aroma, this dish promises a tantalizing journey for your taste buds. Alongside the main recipe, discover variations that cater to diverse dietary preferences, including a vegetarian option that swaps prosciutto for artichoke hearts, a spicy rendition infused with red pepper flakes, and a creamy version enhanced with the velvety texture of mascarpone cheese. Embark on a culinary adventure as you explore these diverse recipes, each offering a unique twist on the classic Linguine with Kalamata Olives and Prosciutto.
Check out the recipes below so you can choose the best recipe for yourself!
OLIVE GARDEN LINGUINE WITH KALAMATA OLIVES AND PROSCIUTTO
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Spaghetti
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- If using dried mushrooms, soak in water overnight and boil in water for an hour the next day to ensure they will be tender.
- Cook linguine according to package directions. When pasta is done, drain and toss with 3 tbsp olive oil.
- Heat oil in a sauté pan while pasta cooks. Add prosciutto, garlic, and mushrooms. Saute for 2 minutes, until you can smell the garlic. Add olives and 1 Tbsp chopped parsley. Add wine and reduce by 1/2. Add tomato sauce and bring to a boil.
- Add pasta to sauté pan. Toss to thoroughly coat pasta with sauce.
- Transfer to large serving platter. Top with shredded parmesan cheese and fresh chopped parsley. Serve immediately.
Nutrition Facts : Calories 361.9, Fat 15.5, SaturatedFat 2.4, Cholesterol 1.1, Sodium 93.5, Carbohydrate 44.4, Fiber 2.2, Sugar 1.3, Protein 8.4
VEGETARIAN LINGUINE
Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful pasta dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. -Jane Bone, Cape Coral, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.
Nutrition Facts : Calories 260 calories, Fat 13g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 444mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
LINGUINE WITH KALAMATA OLIVES AND PROSCIUTTO (OLIVE GARDEN COPYC
Make and share this Linguine With Kalamata Olives and Prosciutto (Olive Garden Copyc recipe from Food.com.
Provided by ElizabethKnicely
Categories Spaghetti
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- **NOTE: For wild mushrooms you may use portabella, oyster, or the dried mixed exotic. If using dried mushrooms, soak in water overnight and boil in water for an hour the next day to ensure they will be tender.
- COOK linguine according to package directions.
- HEAT oil in a saute pan while pasta cooks. Add prosciutto, garlic, and mushrooms. Saute for 1-2 minutes, until you can smell the garlic. Add olives and 1 tablespoon sauce and bring to a boil.
- DRAIN pasta and add to saute pan. Toss to thoroughly coat pasta with sauce.
- TRANSFER to large serving platter. Top with shredded Parmesan cheese and remaining fresh chopped parsley. Serve immediately.
Nutrition Facts : Calories 391.7, Fat 15.8, SaturatedFat 2.4, Cholesterol 1.1, Sodium 730.7, Carbohydrate 51, Fiber 4.1, Sugar 7, Protein 10.1
Tips:
- Use high-quality ingredients for the best flavor. This includes using fresh herbs, good quality prosciutto, and flavorful olives.
- Don't be afraid to adjust the recipe to your liking. If you like more or less garlic, add or subtract it as desired. You can also use different types of olives, such as green olives or black olives.
- If you don't have a cherry tomato, you can use a Roma tomato instead. Just dice it finely.
- If you don't have white wine, you can use chicken broth instead.
- Be careful not to overcook the pasta. It should be cooked al dente, or slightly firm to the bite.
Conclusion:
This linguine with kalamata olives and prosciutto is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great dish to serve at a party or potluck. The combination of salty prosciutto, briny olives, and fresh herbs makes for a flavorful and satisfying dish that is sure to please everyone at the table.
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