Macaroni Grill Pasta Milano

Alfredo and pesto sauce on plate of vegetable topped pasta milano

With a combination of Alfredo and pesto in the pasta sauce that’s loaded with mushrooms, spinach and Roma tomatoes this copycat Macaroni Grill Pasta Milano makes a delicious dinner!

Course Main Course

Cuisine Italian

Keyword Macaroni Grill Pasta Milano

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 631kcal

Author Jennifer Osterholt

Ingredients

16 ounces farfalle pasta
3 tablespoons butter
1 small red onion diced
4 ounces mushrooms sliced
2 cloves garlic minced
6 roma tomatoes cut in chunks
8 ounces spinach
16 ounces roasted garlic alfredo sauce
6 ounces pesto
1/3 cup parmesan cheese

Instructions

In a large skillet melt butter over medium heat and saute onion, mushrooms and garlic until tender.
3 tablespoons butter, 1 small red onion, 4 ounces mushrooms, 2 cloves garlic
Add tomatoes for 2 minutes and then add spinach. Cook together until spinach is wilted.
6 roma tomatoes, 8 ounces spinach
While cooking boil pasta until al dente using the directions on the package.
16 ounces farfalle pasta
Add alfredo sauce to skillet and mix it well. Add pesto. Mix well. Sprinkle parmesan cheese on top and heat through thouroughly.
16 ounces roasted garlic alfredo sauce, 6 ounces pesto, 1/3 cup parmesan cheese
Add drained pasts to skillet stir and serve OR pour sauce and vegetables over top of plated pasta.

Notes

Farfalle pasta is also known as bowtie pasta
Shells can be substituted for farfalle pasta
I prefer to use the fresher refrigerated alfredo and pesto instead of the jars
Wash and dry spinach well and if there's excess liquid in the tomatoes drain some before adding to the skillet to avoid a soupy texture
It is important to use fresh mushrooms, spinach, garlic and tomatoes for the best flavor profile possible in this meal
Chicken or Italian sausage can be added to this meal if desired, as big meat eaters we still really enjoyed this as a vegetarian meal that is very filling

Nutrition