Best 9 Olive Garden Pasta Recipes
Olive Garden Pasta: A Culinary Journey Through Italian-American Classics
Olive Garden Pasta has become synonymous with delicious, comforting Italian-American cuisine. This collection of recipes brings the flavors of Olive Garden right into your kitchen, offering a diverse selection of pasta dishes that cater to every taste. From the timeless Spaghetti and Meatballs to the delectable Chicken Alfredo, these recipes capture the essence of Olive Garden's signature dishes, ensuring an authentic and satisfying dining experience.
Indulge in the hearty goodness of the Pasta e Fagioli, a classic Italian soup brimming with pasta, beans, and vegetables. Experience the richness of the Creamy Pesto Pasta, where vibrant pesto sauce coats perfectly cooked pasta, creating a symphony of flavors. For seafood lovers, the Shrimp Scampi offers a delightful combination of succulent shrimp, tender pasta, and a flavorful sauce.
For those seeking a vegetarian option, the Pasta Primavera bursts with fresh vegetables, tossed in a light and flavorful sauce. And for a taste of classic Italian simplicity, the Spaghetti Carbonara showcases the perfect balance of eggs, cheese, and pancetta, all coming together to create a dish that is both elegant and satisfying.
Whether you're a seasoned home cook or just starting your culinary journey, these Olive Garden Pasta recipes provide a step-by-step guide to creating restaurant-quality dishes in the comfort of your own home. With detailed instructions, helpful tips, and a passion for Italian-American cuisine, this collection promises to transport you to the heart of Olive Garden, one delicious bite at a time.
OLIVE GARDEN PASTA E FAGIOLI
Make and share this Olive Garden Pasta E Fagioli recipe from Food.com.
Provided by Nancy Van Ess
Categories European
Time 25m
Yield 9 quarts, 10 serving(s)
Number Of Ingredients 15
Steps:
- Sauté beef in oil in large 10 quart pot until beef starts to brown.
- Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
- Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
- Simmer until celery and carrots are tender, about 45 minute.
- NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.
OLIVE GARDEN PASTA E FAGIOLI SOUP IN A CROCK POT (COPYCAT)
Make and share this Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat) recipe from Food.com.
Provided by ravensmith
Categories Clear Soup
Time 7h15m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef in a skillet.
- Drain fat from beef and add to crock pot with everything except pasta.
- Cook on low 7-8 hours or high 4-5 hours.
- During last 30 min on high or 1 hour on low, add pasta.
OLIVE GARDEN PASTA E FAGIOLI BY TODD WILBUR RECIPE - (5/5)
Provided by Rander9576
Number Of Ingredients 17
Steps:
- 1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. 2. Add onion, carrot, celery and garlic and saute for 10 minutes. 3. Add remaining ingredients, except pasta, and simmer for 1 hour. 4. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. 5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.
HEALTHIER OLIVE GARDEN PASTA E FAGIOLI SOUP
This recipe is wonderful. It tastes just like Olive Garden's, but a tiny bit healthier because of the ground turkey breast vs. beef. Both ways are wonderful!
Provided by ALC553
Categories Clear Soup
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Brown the ground turkey in a large saucepan or pot over medium heat. Strain the fat.
- Add onion, carrot, celery and garlic and sauté for 10 minutes.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
- Add the pasta to the large pot of soup.
- Simmer for 5-10 minutes and serve.
- ***I sometimes cook the noodles and leave out of the soup-this way, the guests can add as many as they would like and it freezes better without the noodles in it!
Nutrition Facts : Calories 290.3, Fat 1.5, SaturatedFat 0.3, Cholesterol 35.2, Sodium 862, Carbohydrate 44.5, Fiber 10.8, Sugar 8.8, Protein 26.3
OLIVE GARDEN PASTA AMATRICIANA
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 Pasta Shells
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat bacon in a large skillet over medium-low heat. Cook until bacon renders its fat and begins to brown. Stir in crushed red pepper and cook 1 minute. Add tomato sauce and bring to a boil.
- Cook pasta according to package directions. Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot.
- Add bacon/tomato sauce mixture and reserved pasta cooking liquid to pot. Bring to a boil and remove from heat. Stir in grated cheeses and basil.
- Toss to mix and serve immediately.
OLIVE GARDEN PASTA E FAGIOLI
This is by Todd Wilbur: "It's amazing how many lousy clones for this delicious chili-like soup from Olive Garden are floating on the Web. Some are shared on message boards, others are displayed on sites in a collection of "actual restaurant recipes" (yeah, right!). But they all leave out obvious ingredients you can see, like the carrots, ground beef or two kinds of beans. Others don't get the pasta right--it's obviously ditali pasta (short little tubes). Then there's the recipe that really squeezed the seeds from my gourd--one that's floating around in MasterCook format that lists "Top Secret Recipes" as the source. But wait a minute! I've never created a clone for this dish--not here on the site and not in any book. So, after logging some time over a chopping block, an open flame, and a couple tasty glasses of Merlot, out popped this puppy. And this is the one, kitchen cloners! If you want the taste of Pasta e Fagioli at home, this is the only recipe that will fool in a side-by-side taste test. Accept no other imitation." So says Mr. Wilbur. A friend brought me some of this so I wouldn't have to cook one night and brought me this write up the next day. This is wonderful, whoever's recipe it is.
Provided by Angelcook
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
- Add onion, carrot, celery and garlic and saute for 10 minutes.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water, over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
- Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
OLIVE GARDEN BAKED PASTA ROMANA
This is a two part recipe - first is the meat, which needs to be made ahead of time, and then the lasagna, which needs to be made right before you wish to serve it.
Provided by Member 610488
Categories Roast Beef
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Using a dutch oven, saute sliced onions in 2 tablespoons of vegetable oil. Add about 1/2 teaspoon salt to the onions. Saute onions until they are translucent. Remove onions from pan.
- Sprinkle both sides of the brisket with salt and pepper. Place brisket into pan and brown on both sides. Once brisket is browned on both sides, remove brisket from pan.
- Pour in the beef broth and scrape brown bits from the bottom of the pan. Add two tablespoons of tomato paste and whisk together well. Place onions and the brisket back into the pan, adding enough broth to the pan to cover the brisket half way.
- Bake brisket for approximately 3 1/2 hours. The brisket is done when a fork slides into the meat easily. If the meat is still tough after the initial baking, bake for an additional 30 minutes. Once the brisket is removed from the oven, let rest for approximately 20 minutes before slicing. You can also chill, wrapped well in plastic wrap, until needed.
- Prepare lasagna noodles as directed on the package. To use the noodles for the baked pasta dish, once the noodles are done, they need to be cut in half vertically, and horizontally.
- Combine heavy cream and butter in a sauce pan over medium to medium high heat. Once the butter and cream just begin to simmer, whisk in all of the cheeses. The sauce will thicken. Once the cheeses have melted, remove pan from heat.
- Place noodles into a 2 quart casserole dish. Arrange the noodles by folding them over so they make nice curls. Pour 3/4 of the sauce over the noodles. Toss spinach with olive olive, and then layer the spinach around the sides of the casserole dish.
- Place 8 ounces of beef over the noodles. Top with remaining sauce and place back into the oven for 15 minutes, until the sauce starts to brown on the top of the pasta. If it hasn't started browning yet, stick under broiler for a minute or two.
Nutrition Facts : Calories 1269.8, Fat 76, SaturatedFat 36.8, Cholesterol 370.6, Sodium 1682, Carbohydrate 47.5, Fiber 2.4, Sugar 3.2, Protein 94.7
PENNE PASTA WITH DICED TOMATO AND FRESH RICOTTA CHEESE (OLIVE GARDEN) RECIPE
Provided by Venzie
Number Of Ingredients 11
Steps:
- Prep Time: 15 minutes Cook Time: 30 minutes CUT a shallow "X" on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water. REMOVE core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic. BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper. TOSS tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend. ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.
OLIVE GARDEN PASTA E FAGIOLI SOUP
Steps:
- Directions Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. Pour beef (along with fat from beef, if you want it to be healthier you can drain the fat) into a bowl, set aside. Heat remaining 1 Tbsp olive oil in same large saucepan, saute carrots, celery and onion over medium high heat until tender about 4 minutes, add garlic and saute 1 minute longer. Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef along, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.Add cooked and drained pasta to soup along with kidney beans, great northern beans and an additional 1 cup broth if desired to thin soup, and allow to cook 5 minutes longer. Serve warm with grated Romano cheese if desired.Note: the longer the soup rests the more liquid the pasta will absorb so you can thin it with additional beef broth if desired.Recipe Source: Cooking Classy
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, herbs, and spices.
- Don't Overcook the Pasta: Pasta should be cooked al dente, meaning it should be firm to the bite. Overcooked pasta is mushy and unpleasant.
- Use a Large Pot: When cooking pasta, use a large pot so that the pasta has plenty of room to move around. This will help prevent it from sticking together.
- Salt the Pasta Water: Salting the pasta water helps to flavor the pasta and prevent it from sticking together.
- Add the Pasta to Boiling Water: Always add the pasta to boiling water. This will help it cook evenly.
- Stir the Pasta Occasionally: Stir the pasta occasionally while it is cooking to prevent it from sticking together.
- Drain the Pasta Properly: When the pasta is cooked, drain it well in a colander. Do not rinse the pasta, as this will remove the starch that helps the sauce stick to it.
- Use a Good Olive Oil: Olive oil is a key ingredient in many Italian dishes. Use a good quality olive oil that has a fruity flavor.
- Sauté the Vegetables: Sautéing the vegetables in a little olive oil before adding them to the sauce will help to bring out their flavor.
- Use Fresh Herbs: Fresh herbs, such as basil, oregano, and thyme, can add a lot of flavor to your dishes. Use them whenever possible.
- Don't Overcook the Sauce: Sauces should be cooked until they are heated through, but do not overcook them, as this can make them lose their flavor.
- Serve the Pasta Immediately: Pasta is best served immediately after it is cooked. This is when it is at its most delicious.
Conclusion:
These are just a few tips for making delicious Italian food at home. With a little practice, you can create dishes that are just as good as (if not better than) your favorite restaurant meals. So get cooking and enjoy!
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