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Copycat Noodles & Company™ Pesto Cavatappi

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by: Wholefully
Updated Sep 8, 2017
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You can now make your favorite carry-out lunch at home in less time than it’d take you to get your order from the restaurant! You won’t believe how easy this is.

More About This Recipe

  • When you find a dish at a restaurant that you absolutely love, it’s a gloriously wonderful thing. You know exactly what’s going to end up on your plate every time, and you know you’re going to enjoy every last tasty bite.

    And you know what’s even more glorious? When you find out that you can make that exact same dish at home for a fraction of the cost and time. YOU HAVE THE POWER!

    This copycat recipe for Noodles & Company™ Pesto Cavatappi is the perfect example of that. It’s one of the most popular orders at the restaurant, and for good reason. It’s absolutely delicious! But I have a secret for you: it’s a breeze to recreate at home. As in, it actually might be more work to go to the restaurant and place your order than it is to whip it up in your kitchen. This is great option for weeknight dinners when your schedule is packed!

    Simple food is often the best, and this dish embodies that concept gloriously. It only takes nine ingredients to make it (and that includes pantry staples like olive oil, salt and pepper), and the end result is layered flavors that will knock your socks off.

Copycat Noodles & Company™ Pesto Cavatappi

  • Prep Time 5 min
  • Total 20 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 tablespoon olive oil
  • 1 cup grape tomatoes, halved
  • 4 oz mushrooms, sliced
  • 1/2 cup white wine
  • 1/3 cup heavy cream
  • 1 1/2 cups basil pesto (homemade or store-bought, see tips)
  • 1 lb cavatappi pasta, cooked and drained
  • Salt and pepper, to taste
  • Shredded Parmesan cheese, for topping

Instructions

  • Step 
    1
    In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add in the tomatoes and mushrooms, and cook until the tomatoes have released most of their juices and the mushrooms are soft and tender, about 10 minutes.
  • Step 
    2
    Remove from heat briefly, add in the wine, cream, and pesto. Return back to heat.
  • Step 
    3
    Bring to a low simmer (you don’t want to boil, it might scorch the cream), and simmer until the sauce is slightly thickened—about 3 minutes.
  • Step 
    4
    Add in the cooked pasta, stirring well to coat. Season with salt and pepper. Serve topped with parmesan. (Yields about 1 heaping cup per serving.)

Nutrition

730 Calories
41g Total Fat
18g Protein
71g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
730
Calories from Fat
370
Total Fat
41g
63%
Saturated Fat
10g
49%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
1000mg
42%
Potassium
370mg
11%
Total Carbohydrate
71g
24%
Dietary Fiber
6g
23%
Sugars
3g
Protein
18g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
30%
30%
Exchanges:
4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 7 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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