15-Minute Pasta Fresca (Noodles & Co. Copycat)

Name: 15-Minute Pasta Fresca (Noodles & Co. Copycat)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 10 ounces gluten-free pasta (such as farfalle or penne); 1/4 cup extra virgin olive oil; 3 tablespoons sweet white wine; 2 tablespoons balsamic vinegar; 6 cloves garlic, minced; 1/2 cup fresh parsley, finely chopped; 1/2 teaspoon salt; 3 tablespoons extra virgin olive oil; 1 medium red onion, thinly sliced (about 1 cup); 1 head roasted garlic; 4 roma tomatoes, diced; 2 handfuls fresh baby spinach, chopped; Optional: 1/4 cup parmesan cheese*; Optional: freshly ground black pepper to taste

4 servings

servings

5 minutes

active time

15 minutes

total time

Start Cooking

Ingredients

10 ounces gluten-free pasta (such as farfalle or penne)

1/4 cup extra virgin olive oil

3 tablespoons sweet white wine

2 tablespoons balsamic vinegar

6 cloves garlic, minced

1/2 cup fresh parsley, finely chopped

1/2 teaspoon salt

3 tablespoons extra virgin olive oil

1 medium red onion, thinly sliced (about 1 cup)

1 head roasted garlic

4 roma tomatoes, diced

2 handfuls fresh baby spinach, chopped

Optional: 1/4 cup parmesan cheese*

Optional: freshly ground black pepper to taste

Directions

Cook the pasta

Bring a large pot of water to a boil and cook pasta according to package instructions.

Prepare the sauce

While the water is coming to a boil and the pasta is cooking, in a small bowl whisk together fresca sauce ingredients (olive oil, white wine, balsamic, parsley and salt) until well-blended.

Sauté the veggies

In a large sauté pan, heat 3 tablespoons of olive oil over medium heat. Add the red onion and sauté for 5 minutes.

Sear the pasta

Add the cooked pasta and turn the heat up to sear the noodles briefly until golden brown (we are slightly pan-frying the pasta). Add more oil if needed.

Add the tomatoes

Cook for 5 minutes until the tomatoes start to break down.

Bring it all together

Turn the burner down to low, add the roasted garlic cloves, the fresca sauce and fresh spinach to the sauté pan and toss for 3-5 minutes until well combined. The spinach leaves should start to slightly wilt (do not overcook). Smash the roasted garlic cloves with the back of a fork to break them up and dissolve them into the oil sauce. Taste and if the wine or vinegar taste too strong, continue to cook for a couple minutes longer to mellow out those flavors a bit.

Serve

Remove from heat and serve immediately. Garnish with parmesan cheese, black pepper and/or red pepper flakes.

Nutrition

Serving Size

Calories

318

Total Fat

19.1 g

Saturated Fat

2.7 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

0 mg

Sodium

315 mg

Total Carbohydrate

35.8 g

Dietary Fiber

4.1 g

Total Sugars

6.9 g

Protein

4.9 g