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Pasta Fresco from Noodles and Company

Servings 4 -6

Ingredients

  • 1 lb penne pasta cooked al dente or 1 lb of your favorite pasta
  • 3 roma tomatoes sliced into ½ moons
  • 1 red onion cut into julienne strips
  • 2 cloves garlic chopped
  • 1 bunch fresh baby spinach leaves
  • 2 TB olive oil
  • 1 cup white wine white balsamic vinegar optional
  • Salt to taste
  • 1 TB each fresh chopped basil oregano, and Italian parsley
  • Cracked black pepper
  • Shaved Asiago cheese
  • 4 chicken breasts marinated and grilled (or shrimp)
  • 1 TB olive oil
  • 1 TB rosemary leaves
  • 1 TB fresh lemon juice

Instructions

  1. Cook the pasta to al dente chill in ice cold water. Drain then toss with 1 TB olive oil and set aside.
  2. Chop the garlic, cut the tomatoes, slice the onions, de-stem the herbs, chop and set aside.
  3. Marinate chicken breast with 1 TB lemon juice, salt, pepper, rosemary leaves and garlic, place in fridge for 30 minutes. Grill just before you prepare the pasta. Let rest, slice and toss into pasta.
  4. Pour olive oil in a large sauté pan.
  5. Heat pan to hot, but not smoking. Add garlic and onions. (You should hear a sizzle)
  6. Stir and deglaze with white wine or white balsamic vinegar.
  7. Add pasta (and chicken, if using), toss to coat with aromatics.
  8. Add tomatoes, toss then add fresh spinach.
  9. Add herbs, a squeeze lemon juice, if desired, and salt and pepper to taste.
  10. Place on platter and garnish with shaved Asiago cheese.