Pasta Fresca

Earlier this week I had lunch at Noodles and Company. One of my favorite dishes, among many, is their Pasta Fresca. While munching away I decided that this is totally something I could easily make at home; so later in the week I went at it. Here is what I came up with! Recipe makes 2 servings.


Pasta Fresca 

vegetarian, soy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free, bean & legume-free


  • 1/2 box penne pasta (~2 cups cooked)
  • 2 roma tomatoes, coarsely chopped
  • 1/4 cup red onion, sliced
  • 1 cup spinach
  • 1 clove garlic, minced
  • 3 tsp red wine vinegar
  • 3 tsp white wine
  • feta cheese
  • olive oil
  • salt and pepper to taste

Cook pasta according to directions. In a large skillet, heat 4 tsp olive oil. Add pasta and sauté until noodles begin to brown (about 5 minutes). In a small bowl, combine wine, vinegar, garlic, 1 Tbsp olive oil, salt and pepper. Add tomatoes and onion to pasta and cook for a few more minutes. Pour sauce over noodle mixture. Remove from heat and mix in spinach and feta cheese. Serve immediately.

Tomatoes appears to be a common ingredient in my kitchen lately; I just can’t resist the fresh tomatoes in season!

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