We are smack dab in the middle of Lent...so have you run out of meat-free ideas on Friday yet? You've done cheese pizza, tuna sandwiches, fish sticks...what's next? How about a delicious copycat of a favorite restaurant pasta, that can be done faster than it takes the Doordash driver to deliver it?
We love Olive Garden (well, let's be honest, we love pasta, period) but with the rising cost of everything it isn't a place that is on our regular restaurant rotation. Don't get me wrong, we love to eat out, but we have our places that we know we can feed all 4 of us without breaking the bank; and Olive Garden is more of a "special occasion" place, like for my birthday last month!
Nobody can get enough of those fresh baked bread sticks and unlimited salad (Oh, I have a great copycat recipe for that famous salad too! Click here to see it!) but their pasta is definitely what keeps everyone coming back over and over. Let's not forget their amazing soups too! I have a terrific slow cooker version of their Zuppa Toscana which is my favorite they serve.
My husband's favorite Olive Garden pasta is their Fettuccine Alfredo, so that was the next copycat recipe I needed to conquer. I have been making a homemade alfredo for years, but theirs definitely tastes different. But just like mine, it is super easy and can be done while the pasta cooks! That's right, you can have this delicious homemade pasta supper on the table in about 30 minutes!
If Olive Garden is one of our favorite restaurants too, but reserved for extra special days, now you can satisfy that craving any time you want! Plus, if you need some extra dinners for the next few Lent Fridays, problem solved!
Copycat Olive Garden Fettuccine Alfredo
1 lb. fettuccine pasta, cooked to package directions
6 TBS butter, room temperature
1 1/2 cups heavy cream
1 1/2 cups milk
1 TBS minced garlic
2 TBS flour
1 cup grated Parmesan Romano cheese
Parsley, for garnish
Salt and Pepper
While pasta cooks, melt butter over medium heat in a large skillet. Cook garlic for 1 minute until fragrant. Whisk in flour and cook for 1 minute. Add the cream and milk a little at a time, whisking the entire time, until well combined. Bring to a gentle bubble and then reduce heat to simmer. Stir in cheese, in a figure 8 pattern, until thick and smooth. Season with salt and pepper. Keep warm. When pasta is cooked, drain well and add to skillet with sauce. Using tongs, gently toss to coat. Garnish with parsley and serve.
Shared at Weekend Potluck
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