Best 8 Penne Pasta With Diced Tomato And Fresh Ricotta Cheese Olive Garden Recipes
Indulge in a culinary delight with a flavorful journey to Olive Garden's iconic Penne Pasta with Diced Tomato and Fresh Ricotta Cheese. This tantalizing dish, a symphony of flavors and textures, is a delightful treat for pasta lovers. Its succulent penne pasta, generously coated in a vibrant and tangy tomato sauce, is a burst of freshness with every bite. Perfectly balancing the vibrant tomato sauce is a generous sprinkling of fresh, creamy ricotta cheese that adds a luscious texture, creating a harmonious blend of flavors.
Our culinary adventure continues with two additional enticing recipes. Embark on a delightful escapade with our creamy and indulgent Pesto Cream Sauce, a vibrant and aromatic sauce that transforms any pasta dish into a gourmet experience. Discover the secrets behind Olive Garden's signature Alfredo Sauce, a rich and velvety masterpiece that elevates any meal to new heights of flavor. These recipes, carefully crafted with step-by-step instructions, allow you to recreate the magic of Olive Garden's culinary creations in the comfort of your own kitchen.
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.
TOMATO BASIL PENNE PASTA
A Mediterranean-style family staple.
Provided by Elisa Stamm
Categories Main Dish Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
- Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.
Nutrition Facts : Calories 502.4 calories, Carbohydrate 47.1 g, Cholesterol 57.8 mg, Fat 24.8 g, Fiber 2.8 g, Protein 24.1 g, SaturatedFat 10.9 g, Sodium 461.8 mg, Sugar 2.3 g
TOMATO AND OLIVE PENNE
The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
- Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
GARLIC PENNE PASTA
This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want.
Provided by Taliesen
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 41.9 g, Cholesterol 2.2 mg, Fat 8.9 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 52.9 mg, Sugar 2.1 g
OLIVE GARDEN PENNE PASTA W/ TOMATOES AND RICOTTA
If you love ricotta and penne, this dish is perfect! I wanted to post in case anyone else wanted to try, plus, you can see the nutritional information. This makes a great somwhat lighter tasting dinner or a great lunch. I would recommend that if you want a little kick add a few dashed of red pepper flakes or a little bit of cayenne pepper. otherwise serve with a great salad and some garlic rolls.
Provided by FoodieFoodie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 623.5, Fat 26.9, SaturatedFat 9.7, Cholesterol 46.1, Sodium 232.9, Carbohydrate 71.6, Fiber 4.5, Sugar 5, Protein 23.9
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
- Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
- Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
TOMATO CHICKEN PENNE
"I love how fast this creamy dish is to prepare," says Glencoe, Minnesota's Cynthia Ettel. "My whole family enjoys it. Substitute shrimp, sausage or even sliced pepperoni for the chicken."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Stir in wine or broth; cook for 1 minute. Drain pasta and add to the skillet. Add the remaining ingredients. Cook and stir over medium heat until heated through and slightly thickened.
Nutrition Facts :
HEARTY TOMATO-OLIVE PENNE
Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake the next day, adding a few minutes to the cooking time.-Jacqueline Frank, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened., Meanwhile, cook penne according to package directions; drain., Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 719 calories, Fat 43g fat (19g saturated fat), Cholesterol 83mg cholesterol, Sodium 1082mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 5g fiber), Protein 31g protein.
Tips:
- Use high-quality ingredients. This will make a big difference in the final dish. Look for fresh, ripe tomatoes, good-quality olive oil, and fresh herbs.
- Don't overcook the pasta. Cook it al dente, or slightly firm to the bite. This will help it hold its shape and texture in the dish.
- Save some of the pasta water. This can be used to thin out the sauce or to add moisture to the dish.
- Season the dish to taste. Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a pinch of red pepper flakes for a little extra flavor.
- Garnish the dish with fresh herbs. This will add a pop of color and flavor to the dish.
Conclusion:
This penne pasta with diced tomato and fresh ricotta cheese is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover tomatoes. The dish is flavorful and satisfying, and it is sure to be a hit with your family and friends.
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