Name: BRAVO! Italian Restaurant & Bars Pasta & Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 2 cups linguine (dry); 2 cups fettuccine (dry); 0.25 lb ground beef; 0.25 lb ground pork; 2 tbs breadcrumb (plain); 2 tsp Parmesan cheese (grated) for meatballs; 0.25 each egg (large) for meatballs; 1 tsp garlic (minced) for meatballs; 0.25 tsp salt for meatballs; 0.125 tsp black pepper for meatballs; 1 tbs olive oil (for searing); 0.5 cup marinara sauce; 2 tbs unsalted butter; 0.5 cup heavy cream; 0.5 cup Parmesan cheese (grated) for Alfredo; 0.25 tsp salt for Alfredo; 0.125 tsp black pepper for Alfredo; 0.5 cup fresh basil leaves (packed) for pesto; 1 tbs pine nuts (toasted) for pesto; 1 clove garlic (for pesto); 2 tbs olive oil (for pesto); 2 tbs Parmesan cheese (grated) for pesto; 0.25 tsp salt for pesto; 0.125 tsp black pepper for pesto; 2 cups romaine lettuce (chopped); 2 tbs Caesar dressing; 1 tbs Parmesan (shavings); 2 tbs croutons; 1 each lemon wedge (optional); 2 cups mesclun mix (washed)

A half portion of linguine and meatballs, fettuccine alfredo, or fettuccine in pesto with your choice of caesar or mesclun greens salad.

Bring a large pot of water to a rolling boil, add 1/2 tsp salt. For a half portion, add either 2 cups dry linguine or 2 cups dry fettuccine. Cook according to package instructions until al dente (about 7–10 minutes). Reserve 1/4 cup of pasta cooking water, then drain pasta and set aside.

Boil pasta

In a bowl combine 0.25 lb ground beef, 0.25 lb ground pork, 2 tbs breadcrumbs, 2 tsp grated Parmesan, 0.25 large egg (beat one egg and use ~1/4), 1 tsp minced garlic, 0.25 tsp salt and 0.125 tsp black pepper. Mix gently until combined. Form into 6 small meatballs. Heat 1 tbs olive oil in a skillet over medium-high heat. Brown meatballs on all sides (about 6–8 minutes), then reduce heat to medium, add 1/2 cup marinara sauce, cover and simmer 6–8 minutes until cooked through. Remove lid and simmer 1–2 minutes to thicken sauce. Toss drained linguine with meatballs and sauce, adding a splash of reserved pasta water if needed to loosen. Finish with a light drizzle of olive oil or extra grated Parmesan if desired.

Make meatballs and marinara (for Linguine & Meatballs)

In a medium saucepan over medium heat melt 2 tbs unsalted butter. Add 1/2 cup heavy cream and bring to a gentle simmer, stirring. Reduce heat to low and whisk in 0.5 cup grated Parmesan until smooth. Season with 0.25 tsp salt and 0.125 tsp black pepper. If sauce is too thick, add up to 2 tbs reserved pasta water to reach desired consistency. Toss cooked fettuccine in the sauce until evenly coated and serve immediately.

Make Alfredo sauce (for Fettuccine Alfredo)

In a small food processor combine 0.5 cup packed fresh basil leaves, 1 tbsp toasted pine nuts, 1 clove garlic, 2 tbsp olive oil, 2 tbsp grated Parmesan, 0.25 tsp salt and 0.125 tsp black pepper. Pulse until a coarse paste forms; scrape down sides and process until smooth, adding up to 1 tbsp more olive oil if needed. Toss warm fettuccine with 2–3 tbs pesto (or to taste) and 1–2 tbs reserved pasta water to emulsify and coat the pasta evenly. Adjust seasoning.

Make basil pesto (for Fettuccine with Pesto)

Place 2 cups chopped romaine in a bowl. Add 2 tbs Caesar dressing and toss to coat evenly. Top with 1 tbs Parmesan shavings and 2 tbs croutons. Serve with an optional lemon wedge on the side to squeeze over the salad.

Place 2 cups mesclun mix in a bowl. Add 4 halved cherry tomatoes and 1/4 cup sliced cucumber. Drizzle 2 tbs vinaigrette and toss gently to combine. Taste and adjust seasoning with salt and pepper if desired.

Portion a half serving of the chosen pasta onto a plate (about half of a full portion prepared above). Arrange the chosen salad (Caesar or Mesclun) alongside. Finish pasta with a light sprinkle of grated Parmesan, a grind of black pepper, and an optional drizzle of olive oil. Serve immediately while pasta is hot and salad is fresh.

linguine (dry)

fettuccine (dry)

ground beef

ground pork

breadcrumb (plain)

Parmesan cheese (grated) for meatballs

egg (large) for meatballs

garlic (minced) for meatballs

salt for meatballs

black pepper for meatballs

olive oil (for searing)

marinara sauce

unsalted butter

heavy cream

Parmesan cheese (grated) for Alfredo

salt for Alfredo

black pepper for Alfredo

fresh basil leaves (packed) for pesto

pine nuts (toasted) for pesto

garlic (for pesto)

olive oil (for pesto)

Parmesan cheese (grated) for pesto

salt for pesto

black pepper for pesto

romaine lettuce (chopped)

Caesar dressing

Parmesan (shavings)

croutons

lemon wedge (optional)

mesclun mix (washed)

vinaigrette (olive oil & vinegar or store-bought)

cherry tomatoes (halved)

cucumber (sliced)

salt (for pasta water and finishing)

black pepper (to taste)

olive oil (optional drizzle)

Pasta & Salad

Make Pasta & Salad Recipe in just 30m. A half portion of linguine and meatballs, fettuccine alfredo, or fettuccine in pesto with your choice of caesar or mesclun greens salad.

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