Hot Eats and Cool Reads: Copycat Noodles and Company Pasta Fresca Recipe

Mar 16, 2012

Copycat Noodles and Company Pasta Fresca Recipe

My daughter and I love Noodles and Company. Pasta Fresca is my absolute favorite thing to get there! This dish turned out amazing! The flavor was almost spot on and it got better with every bite. I'm not even sure I will ever have to go to Noodles and Company again. I did not add meat, but grilled chicken or shrimp would be a great addition!

I am so glad I came across this recipe and I hope you love it as much as we did!

Copycat Noodles and Company Pasta Fresca

by Sheena
  • Sauce mixture:
  • 1/4 c. olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. white wine
  • 2 tbsp. fresh parsley, finely chopped
  • salt and pepper
  • Saute ingredients:
  • 12 oz. penne pasta, cooked al dente, rinsed and drained
  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 3/4 c. red onion, thickly sliced
  • 6 vine on tomatoes, each cut into 6 wedges (could also use campari or roma)
  • 2 oz. spinach, torn into smaller pieces
  • shredded parmesan
In a small bowl, mix together sauce mixture ingredients and set aside.
In a large skillet, saute garlic in olive oil for a couple minutes and then add the red onion and continue to saute for a few more minutes. Add the pasta, and your meat of choice, if you decide to add, and saute for about another 5 minutes until the pasta starts to lightly brown.
Add the spinach, tomatoes, sauce mixture and salt and pepper as needed, sauteing for up to 5 minutes or until spinach starts to wilt.
Remove from heat, and sprinkle with shredded parmesan!
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Check out this Copycat Parmesan Crusted Chicken to top your pasta!

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  1. This turned out fantastic!!!!!! :)

  2. Mmmmm, I love pasta! Yours looks divine! I've seen those tomatoes the last couple weeks too, and have wanted to try them! I love the color. Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

    1. Pasta is a favorite here too! The color of these tomatoes are fabulous! Thanks so much for hosting!!

  3. Recipes like this one make me think of summer! I can't wait to try it. We'd love for you to link this to our party!

    1. Me too! I love fresh pasta recipes like this one! Looks like I missed the linky, but I will try to link up next week! Thanks!!

  4. Yum! This is a perfect sort of dish for these warmer temperatures. Thanks for sharing!

  5. wow!!Pasta is my favourite & now you are making me mouthwater!!!
    This look so delicious....Thanks a lot for linking with Midweek Fiesta..

  6. Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

  7. What white wine did you use? I don't drink, and so I am a little LOST when it comes to what to buy. Should I buy cooking white wine? Or regular

    1. I used some leftover Riesling I had in the fridge, but white cooking wine would work well too!

  8. I am craving pasta now! Must. make. this!!! I really love your blog too!!

  9. Wow! I have never even heard of a kumato before! This looks wonderful. Glad I found it through Foodie Friends Friday!

  10. I tried this today as I really loved the Noodles & Company pasta like you, and it came out really well !! Thanks for posting the recipe :-)

  11. This is a topic which is close to my heart... Thank
    you! Where are your contact details though?

    My web-site ... germany

  12. what kind of meat would I add ???

  13. oh! This looks delicious!! Here from Eat. Create. Party.

  14. Looks very delicious! Can I make this dish a day earlier and reheat and serve the next day? Thank you...

  15. I have never cooked with wine. Can you make a suggestion on a particular wine that you used in this recipe?

  16. I made this tonight and it was very good! I just made a few minor adjustments. I replaced half the oil with water, apple juice instead of wine, added mushrooms, and used italian blend cheese instead of parmesan. It was great!Thanks for the recipe!

  17. I worked at a noodles & Co. For a few years and this is pretty close to how I make it at home. The only difference in the restaurant version is that the sauce is added when the liquid in the noodles is au sec, right at the end and without the heat turned on. The residual heat from the pan should warm the sauce. Other than that though I think this is how it was made. Great recipe! It's a nice shakeup from typical pasta sauces.

  18. How many servings is this for?

  19. Love!!! It was really good. As close as I can get to the real deal.


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