Cheesecake Factory Caesar Salad Pasta
A reader desired a copycat version of the Caesar Salad Pasta, one of many pasta menu selections. Although it sounds a little weird, it’s great-tasting. Pasta is tossed with sauteed romaine, garlic, olive oil, lemon peel, cream and Parmesan cheese. Top with more cheese and crunchy croutons to simulate Caesar salad. The restaurant version was redolent with garlic the day we sampled it. We’ve toned down our version, but increase the amount of garlic to suit personal taste.
Caesar Salad Pasta
1 package (9 ounces) fresh linguine OR 1/2 pound dry spaghetti, cooked according to package directions and drained
1 to 2 tablespoons olive oil
2 large cloves garlic, minced OR pressed
10 to 12 cups chopped romaine lettuce
Salt OR garlic salt to taste
1 1/4 cups whipping cream
1 cup finely grated fresh Parmesan cheese
Grated peel of 1 lemon
1/2 cup shaved fresh Parmesan cheese
1/2 cup prepared OR homemade croutons
While pasta is cooking, make sauce.
Heat oil in a large nonstick skillet over medium heat until hot. Add garlic and saute 30 seconds. Add romaine and cook, stirring, until romaine just starts to barely wilt but is still crisp (do not overcook), about 30 seconds. Season with salt to taste. Quickly remove to a bowl; set aside.
Add cream to skillet and cook over medium-high heat until cream boils lightly and thickens slightly. Reduce heat and stir in 1 cup finely grated cheese and lemon peel; add hot, drained pasta and stir until well coated. Quickly stir in romaine. Serve immediately topped with 1/2 cup shaved cheese. Sprinkle with croutons.
Makes 3 to 4 servings.
Source: Restaurant Replicas column, Los Angeles Daily News, 1996