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Pasta & Salad recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›BRAVO! Italian Restaurant & Bar›Pasta & Salad Recipe

Pasta & Salad Recipe

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)

Inspired by BRAVO! Italian Restaurant & Bar

Time30m

Serves1

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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Ingredients

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Pasta & Sauces (choose one: Linguine & Meatballs, Fettuccine Alfredo, or Fettuccine with Pesto)

2 cups linguine (dry)

2 cups fettuccine (dry)

1/4 lb ground beef

1/4 lb ground pork

2 tbs breadcrumb (plain)

2 tsp Parmesan cheese (grated) for meatballs

1/4 each egg (large) for meatballs

1 tsp garlic (minced) for meatballs

1/4 tsp salt for meatballs

1/8 tsp black pepper for meatballs

1 tbs olive oil (for searing)

1/2 cup marinara sauce

2 tbs Unsalted butter

1/2 cup Heavy cream

1/2 cup Parmesan cheese (grated) for Alfredo

1/4 tsp salt for Alfredo

1/8 tsp black pepper for Alfredo

1/2 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

1/4 tsp salt for pesto

1/8 tsp black pepper for pesto

Caesar Salad

2 cups romaine lettuce (chopped)

2 tbs Caesar dressing

1 tbs Parmesan (shavings)

2 tbs croutons

1 each lemon wedge (optional)

Mesclun Greens Salad

2 cups mesclun mix (washed)

2 tbs vinaigrette (olive oil & vinegar or store-bought)

4 each cherry tomatoes (halved)

1/4 cup cucumber (sliced)

Finishing & Pantry

1/2 tsp salt (for pasta water and finishing)

0 to taste black pepper (to taste)

1 tsp olive oil (optional drizzle)

Method

Pasta & Sauces (choose one)

Boil pasta

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.

Make meatballs and marinara (for Linguine & Meatballs)

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 Alfredo sauce (for Fettuccine Alfredo)

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 basil pesto (for Fettuccine with Pesto)

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.

Caesar Salad

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.

Mesclun Greens 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.

Plating & Finishing

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.