A savory dish inspired by my favorite order at Noodles & Company
Do you ever eat at Noodles & Company? It is one of my favorite places to grab an inexpensive, quick, and tasty bite! I love their Indonesian Peanut Sauté and their Pesto Cavatappi, but my go-to order is their Whole Grain Tuscan Fresca.
It’s full of flavor with sautéed red onions and roma tomatoes. You can pick feta or parmesan to top and both add so much to the shove-all-this-pasta-in-my-mouth urge. Devouring this dish one day at Noodles, I realized I could make a decent recreation in my own kitchen. Simple ingredients, simple steps – yes, a copycat recipe was instantly in the works!
This dish is pretty darn close to the original! Same great ingredients and the dressing of olive oil and white wine provides the same light, Italian flavor. You’ll love the simple Tuscan ingredients and how quickly you can throw this dish together! It only takes 30 minutes – perfect for a weeknight dinner! Add grilled chicken for extra protein or use gluten-free noodles (like rice noodles) to make this dish gluten-free!
Whole Grain Tuscan Fresca
Time: 30 minutes
Yields: Serves 3-4
10 ounces of whole wheat linguine
2 Tablespoons olive oil, separated
3 cloves of garlic, minced
Half of a red onion, sliced
3 roma tomatoes, quartered
1 or 2 cups of spinach, stems removed
2 Tablespoons white wine
1 teaspoon dried parsley (or fresh)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup (or more) feta or parmesan
- Cooked pasta according to package instructions and drain.
- While the pasta is cooking, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add garlic and cook about one minute, until fragrant. Add red onions and sauté, stirring occasionally, for 5 minutes or until onions are very soft. Add roma tomatoes and sauté for 2 minutes or until the pasta is ready to be added.
- After draining the pasta, add the pasta to the skillet. Drizzle the remaining tablespoon of the olive oil and the white wine over the pasta. Sprinkle the parsley, salt, and pepper over the pasta. Stir in the spinach until wilted. Sprinkle the cheese over the top and serve.
Notes: To make gluten-free, simply sub the whole grain linguine for any gluten-free pasta, like a rice pasta.
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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