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

    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

    4 servings

    servings

    5 minutes

    active time

    15 minutes

    total time
    Start Cooking

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    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

    1

    Cook the pasta

    2

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

    3

    Prepare the sauce

    4

    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.

    5

    Sauté the veggies

    6

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

    7

    Sear the pasta

    8

    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.

    9

    Add the tomatoes

    10

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

    11

    Bring it all together

    12

    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.

    13

    Serve

    14

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