Olive Garden Linguine With Mixed Sweet Peppers Recipes

OLIVE GARDEN LINGUINE A PESTO

Steps:

• Combine the basil, pine nuts, olive oil and garlic in a food processor until finely chopped.
• Transfer to a bowl and mix in the cheeses and black pepper.
• (This sauce does not call for salt because of the saltiness of the cheeses used.).
• In a large pot, bring 5 quarts of water to a boil. Add about 1 tablespoon of salt.
• Add the pasta and stir frequently until al dente (about one or two minutes less than the cooking time recommended on the package).
• Drain the pasta, reserving 3 ounces of the cooking water.
• Place the pasta, pesto sauce, water, and butter in a large bowl and toss until all ingredients are well mixed.
• Serve immediately.

OLIVE GARDEN PENNE ROMANA ( COPYCAT )

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!

OLIVE GARDEN LINGUINE WITH MIXED SWEET PEPPERS

Steps:

• Preheat heavy skillet over medium heat. Add olive oil and sauté garlic until just white. Add all ingredients (except pasta and Parmesan cheese) and sauté, stirring constantly until peppers are crisp tender.
• Cook pasta according to package directions.
• Add pasta and Parmesan cheese to sauté pan. Stir to blend well with vegetables. Add salt and fresh ground pepper to taste.
• Transfer to large serving platter. Serve immediately.