Olive Garden Copycat Mezzaluna Pastas Recipes

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OLIVE GARDEN PENNE ROMANA ( COPYCAT )



Olive Garden Penne Romana ( Copycat ) image

Inspired by Romana Neri, head chef at Olive Garden Riserva di Fizzano restaurant in Tuscany and the Culinary Institute of Tuscany, this is a simple and delicious pasta dish with fresh green beans, tomatoes and extra-virgin olive oil tossed with penne in a white wine herb sauce. Adapted from Lanier Publishing. There is a large Italian population in New England!

Provided by Sharon123

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4-inch pieces
1/2 teaspoon crushed red pepper flakes
1 tablespoon garlic, minced
1 cup white wine
2 tablespoons fresh rosemary, chopped
2 tablespoons parsley, chopped
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
1 1/2 cups chicken broth (or veg. broth)
2 cups green beans, blanched
1 cup tomatoes, diced
4 cups penne pasta, cooked
3 tablespoons romano cheese
3 tablespoons parmesan cheese

Steps:

  • Romana Sauce:.
  • Heat the oil in a small saucepan at medium high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for about 1 minute. Whisk in wine, rosemary, parsley and salt.
  • In a separate bowl, whisk cornstarch and chicken or vegetable broth. Add mixture to sauce and stir well. Bring to a boil and set aside.
  • Pasta:.
  • Heat saute pan over medium heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and hot, cooked and drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated.
  • Serve hot. Enjoy!

Nutrition Facts : Calories 760.3, Fat 32.2, SaturatedFat 5.6, Cholesterol 7.5, Sodium 691, Carbohydrate 97.2, Fiber 14.2, Sugar 5, Protein 14.3

OLIVE GARDEN COPYCAT MEZZALUNA PASTAS RECIPE



Olive Garden Copycat Mezzaluna Pastas Recipe image

Provided by á-6416

Number Of Ingredients 1

See Below

Steps:

  • Selecting the Pasta As you can see by the description above, the mezzalunas are a crescent shaped stuffed ravioli. For this recipe we are going to use full size frozen pasta because that is the only kind I could find at my local Walmart Grocery. I like the Buitoni Brand and it comes in a small 9 oz or family 20 oz size. Boil the pasta according to the package directions leaving off 3-4 minutes of cooking time. You want your ravioli to be al dente since we will toss it in the skillet with the sauce later. Make the Shrimp White Sauce Marinate peeled and devained shrimp in Italian salad dressing in the refrigerator for about an hour before cook time. Drain your shrimp and saute in a skillet with some white wine. Remove. Pour in a jar of Alfredo Sauce and heat. Carefully add the cooked ravioli into the skillet. Transfer the ravioli and sauce to plates and top with shrimp and diced roma tomatoes. Make the Italian Sausage Red Sauce Grill Italian sausage on a George Foreman grill. Slice into small round bite size pieces. Pour half a jar of Alfredo sauce and half a jar of pasta sauce into a skillet and heat. Carefully add the cooked ravioli into the skillet. Transfer the ravioli and sauce to plates and top with sliced sausage and Italian cheeses.

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