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Olive Garden Penne Romana ( Copycat )

  • 25minutes
  • 788calories

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Source: low-cholesterol.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup extra virgin olive oil

  2. cup yellow onion , chopped in 1/4-inch pieces

  3. teaspoon crushed red pepper flakes

  4. 1 tablespoon garlic , minced

  5. 1 cup white wine

  6. 2 tablespoons fresh rosemary , chopped

  7. 2 tablespoons parsley , chopped

  8. teaspoon salt

  9. 1 1/2 tablespoons cornstarch

  10. 1 1/2 cups chicken broth (or veg. broth)

  11. 2 cups green beans , blanched

  12. 1 cup tomato , diced

  13. 4 cups penne pasta , cooked

  14. 3 tablespoons romano cheese

  15. 3 tablespoons parmesan cheese

Instructions Jump to Ingredients ↑

  1. Romana Sauce:.

  2. Heat the oil in a small saucepan at medium high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for about 1 minute. Whisk in wine, rosemary, parsley and salt.

  3. In a separate bowl, whisk cornstarch and chicken or vegetable broth. Add mixture to sauce and stir well. Bring to a boil and set aside.

  4. Pasta:.

  5. Heat saute pan over medium heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and hot, cooked and drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated.

  6. Serve hot. Enjoy!

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