Olive Garden Penne Romana Copycat
Recreate the magic of your favorite Italian restaurant with this irresistible Olive Garden Penne Romana Copycat recipe! Featuring tender penne pasta tossed in a luxuriously creamy Parmesan sauce, this dish is bursting with flavor from earthy mushrooms, sun-dried tomatoes, and fresh spinach. The rich combination of butter and olive oil, paired with aromatic garlic and a pinch of crushed red pepper flakes, creates a perfectly balanced, restaurant-quality dish you can enjoy at home. Ready in just 30 minutes, this comforting pasta makes an excellent weeknight dinner or a show-stopping meal for entertaining. Garnished with fresh parsley, it’s a feast for the senses that’s sure to impress.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1 cup sun-dried tomatoes, julienned
- 4 cups fresh spinach
- 2 cups whipping cream
- 1 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
Instructions
Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
In a large skillet or saucepan, heat the butter and olive oil over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add in the sliced mushrooms and sauté for about 5-7 minutes until they are golden and tender.
Stir in the sun-dried tomatoes and cook for an additional 2 minutes to release their flavor.
Add the spinach to the skillet and cook for 1-2 minutes until wilted.
Lower the heat and pour in the whipping cream. Stir well to combine all the ingredients.
Add the grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes (if using). Continue to stir until the cheese is melted and the sauce has thickened slightly, about 3-4 minutes.
If the sauce is too thick, add some reserved pasta water a little at a time until it reaches your desired consistency.
Add the cooked penne pasta to the sauce and toss to coat evenly.
Remove from heat, garnish with fresh parsley, and serve immediately.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 20.0 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 297 mg | 23% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1120 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
