Inspired by The Cheesecake Factory's beloved Evelyn's Favorite Pasta, this homemade version brings restaurant-quality flavor to your kitchen with fresh vegetables and a creamy garlic-parmesan sauce.
Prep: 20 min
Cook: 25 min
Total: 45 min
4-6 servings servings
Ingredients
1 lb (450g) penne pasta
2 tbsp olive oil
2 tbsp unsalted butter
1/4 cup pine nuts
1 small yellow onion, diced
1 red bell pepper, diced
1 head broccoli, cut into small florets
8 oz (225g) cremini or white mushrooms, sliced
4-6 cloves garlic, minced
1 pint cherry or grape tomatoes, halved
1 cup chicken broth (or vegetable broth for a vegetarian option)
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for garnish
1/4 tsp red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish, optional)
Instructions
1
Bring a large pot of generously salted water to a boil. Add penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2
While pasta cooks, heat a large skillet or Dutch oven over medium heat. Add pine nuts and toast for 2-3 minutes, stirring frequently, until lightly golden. Remove pine nuts from the skillet and set aside.
3
Add olive oil and butter to the same skillet. Once butter is melted, add diced onion and bell pepper. Sauté for 3-4 minutes until softened.
4
Add broccoli florets to the skillet and cook for another 5 minutes, stirring occasionally, until bright green and slightly tender-crisp.
5
Stir in sliced mushrooms and cook for 5-7 minutes, until mushrooms have released their liquid and are browned. Add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
6
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low and stir in heavy cream.
7
Add the halved cherry tomatoes and 1/2 cup of Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
8
Add the drained penne pasta to the skillet with the sauce and vegetables. Toss to combine thoroughly. If the sauce seems too thick, add reserved pasta water, a tablespoon at a time, until desired consistency is reached.
9
Stir in the toasted pine nuts. Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley, if desired.
Nutrition Facts
650 kcal
Calories
25g
Protein
70g
Carbs
35g
Fat
Want to customize this recipe?
Make it vegan, keto, allergen-free, or adjust servings with AI.
