Copycat Noodles and Company Pasta Fresca

This easy 15 minute pasta fresca tastes just like the beloved dish from Noodles and Company, but you can make it right in your very own kitchen! It’s made with fresh, simple ingredients and can easily be customized to suit your family’s taste for a quick weeknight dinner.

 

You Will Love This

• A pasta dish that only needs two pans! Not only does this pasta fresca recipe make it incredibly easy to get a restaurant-quality dish right on your own dining room table, but it also requires very little clean-up, making it a great go-to on busy evenings.
• It’s loaded with fresh veggies! If you’re looking to sneak more vegetables into your family’s diet, try this pasta! You can customize the veggies to suit your family’s taste and feel good about what you’re feeding them.
• If you loved this easy recipe, be sure to check out my rigatoni Bolognese, one-pot Italian sausage pasta, and my 20-minute Bruschetta pasta.

Ingredients and Substitutions

• Penne Pasta – You can use your choice of pasta, but I love penne pasta for this recipe. Any short noodle will do, though, and if you only have spaghetti noodles or fettuccine, they will do in a pinch as well!
• Red Onion – Red onions have a nice strong flavor that is balanced by a bit of sweetness when cooked. I prefer red onions for this recipe, but yellow onions will work as well.
• Mushrooms – Any type of mushroom works for this recipe, but I typically use baby Bellas. Grab pre-sliced mushrooms to save on prep time! If you’re not a mushroom fan, you can skip them, but they pair so well with the balsamic that I do recommend at least giving them a try!
• Garlic – Fresh garlic is best for flavor, but you can substitute with 3/4 of a teaspoon of garlic powder if that’s all you have in the pantry.
• Italian Seasoning – If you don’t have Italian seasoning on hand, you can use dried thyme, dried oregano, or dried rosemary in its place.
• Balsamic Vinegar – Balsamic vinegar is the star of the show here! It’s the base for the light sauce so go with your favorite.
• Grape Tomatoes – I like to use grape or cherry tomatoes because they are sturdy and soften well during the cooking process without disappearing into the pasta. But you can use any type of tomato for this recipe – like Roma tomatoes or San Marzanos – just be aware that they will likely break down.
• Capers – I like to add capers for their briny, salty flavor. While they’re not traditionally used in the Noodles & Co. pasta, I add them to literally everything that I can and I recommend that you do too!
• Fresh Spinach – Baby spinach works best in this pasta but you can add your favorite leafy green.
• Heavy Cream – Heavy cream will get you the best flavor and texture for the sauce. However, you can substitute half and half, just note that the sauce might be thinner. You can also omit the cream if you prefer.
• Parmesan Cheese – I love the nutty flavor from the Parmesan but some folks prefer to add crumbled feta to this pasta fresca which is also a delicious choice!
• Parsley – I like to serve all my pasta dishes with a garnish of fresh herbs. For this recipe, I like parsley but fresh basil would work well too!

Instructions

Sauté onion and mushroom, then add garlic and Italian seasoning and cook.

Add balsamic vinegar, tomatoes, and capers.

Simmer, then stir in spinach until it wilts.

Add cooked pasta to the pan and toss to coat.

Garnish with parsley and Parmesan cheese and enjoy!

Tips

• Salt your pasta water! I recommend adding about 2-4 tablespoons of Kosher salt to the pot of boiling water just before adding the pasta. This is your first chance to season the pasta and it will add a ton of flavor to the overall dish. Don’t worry, most of the salt goes down the drain with the pasta water so your meal won’t be high in sodium.
• Make sure you keep the pasta al dente. Because the pasta will cook with the sauce for a couple minutes, it’s important not to cook it past al dente or it may get mushy.
• Feel free to add your favorite protein to this dish! Leftover grilled chicken, Italian sausage, sauteed shrimp, salmon, bacon, or even sliced steak would be a delicious addition to this simple pasta.

What is pasta fresca made of?

Pasta fresca is a simple pasta dish made with penne pasta, tomatoes, red onion, garlic, and spinach tossed in a light balsamic sauce. It’s usually topped with shredded Parmesan cheese or crumbled feta cheese.

What does pasta Fresca mean?

Pasta Fresca means “fresh pasta” which typically refers to pasta that takes just a few minutes to boil. But the flavors of this pasta couldn’t be fresher as well!

What is fresca sauce made of?

The light and fresh pasta fresca sauce is made from balsamic vinegar, olive oil, garlic, Italian seasoning, and a splash of heavy cream. It perfectly coats every nook and cranny for a delicious pasta your family will love.

Make-Ahead, Storage, and Reheating

• Make-Ahead: Pasta fresca tastes best served warm straight from the pan but it will stay good in the fridge for up to a week.
• Storage: Store leftovers in airtight containers in the refrigerator for up to 7 days.
• Reheating: Reheat pasta in a large skillet over medium heat on the stovetop. Add a splash of heavy cream to loosen up the sauce a bit and season to taste with salt and pepper before serving.

More Easy Pasta Recipes

Print