About Olive Garden

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.

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Cucina Mia Menu

Pasta Your Way/Pasta Mia Cucina Mia lets you create your own Italian classic! Combine your choice of pasta, one of Olive Garden's homemade sauces and a craveable topping. Fresh from their Italian kitchen and it starts at just $9.99! Create a new Italian classic with your choice of pasta, homemade sauce and an optional addition of a topping of your choice!

Choose From 6 Pastas:

  • Bucatini 
  • Cavatappi 
  • Tri Colored Vegetable Penne 
  • Giant Rigatoni 
  • Whole Wheat Linguine 
  • Gluten-Free Rotini 


Choose One 5 Homemade Sauces:

  • Five Cheese Marinara - Homemade and perfectly seasoned, with a blend of mozzarella, parmesan, romano, ricotta and fontina cheeses.
  • Spicy Three Meat - Spicy tomato sauce with seasoned beef, Italian sausage and salami. Asiago Garlic Alfredo A cream sauce blended with roasted garlic, parmesan and asiago cheeses.
  • Creamy Bacon & Sun Dried Tomato - A richly layered sauce blended with smoked provolone, smoked mozzarella and parmesan cheeses, topped with crumbled bacon. 
  • Primavera - Marinara with zucchini, red peppers, onions and tomatoes.

Add A Topping (For an additional charge)

  • Meatballs 
  • Italian Sausage 
  • Chicken Meatballs 
  • Grilled Chicken 
  • Sauteed Shrimp

Baked Stuffed Artichokes



BAKED STUFFED ARTICHOKES
Olive Garden Recipe

Serves 4

Artichokes & Stock:
2 fresh artichokes
1 fresh lemons, cut in half
1 small onion, rough chopped
8 cups water
4 cups white wine
1 bay leaf
4 black peppercorn

Topping:
6 tablespoons fontina cheese, shredded
2 tablespoons Parmesan cheese, grated

Artichoke Stuffing:
1/4 cup butter, salted
1 cup onion, small diced
1/4 teaspoon fresh garlic, chopped
1 teaspoon basil, fresh chopped (1/4 teaspoon dry)
1/2 cup tomato, plum diced, remove jelly and seeds
2 tablespoons Parmesan cheese, grated
1 1/4 cup foccacia bread, small diced
1/2 cup white wine
2 teaspoons flat leaf parsley, chopped
salt to taste
pinch black pepper

Preheat oven to 350 degrees.

ARTICHOKE STUFFING: Use scissors to snip off sharp points of each artichoke leaf. Combine lemon halves, chopped onion, water, wine, bay leaf and peppercorns in a stock pot. Bring to a boil; add artichokes. Simmer until artichokes are tender, about 10 to 15 minutes. Remove pot from heat and allow artichokes to cool in stock.

STUFFING: Melt the butter in a medium saucepan. Add the remaining onions and garlic. Saute for 5 minutes. Add remaining ingredients and let cool. Cut the cooled artichokes in half, lengthwise, exposing inner leaves. Scoop out center prickly leaves with a teaspoon, leaving the choke (heart) intact. Place stuffing in the hollowed out artichoke. Top with cheeses and bake for about 20 minutes until the center is hot.

Summer Pizza



SUMMER PIZZA
Olive Garden Recipe

Serves 4

7 1/2 cups all purpose flour
1 package dry active yeast
2 1/2 cups warm water
1/2 tablespoon +1 teaspoon salt
1 tablespoon of extra virgin olive oil
all purpose flour as needed
8 green onions, cut into 3 inch pieces
1 red pepper
1 yellow pepper
16 ounces marinara sauce (your favorite)
1 pound mozzarella cheese, sliced
20 slices pepperoni
16 black olives, pitted

Preheat oven to 550 degrees.

PIZZA DOUGH: Pour warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour. Place  ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size. Cut risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.

GRILLING VEGGIES: Place washed green onion, yellow and red pepper onto grill. Allow to grill for approximately 5 minutes or until grill marks are visible. Remove from grill and set aside.
Once peppers are cool enough to handle, remove skin and cut into 1 inch pieces.

PIZZA: Place the dough ball on a floured board. Using hands, flatten and spread out to form a circle.
Slide pizza dough onto a pizza pan or parchment paper. Place the marinara sauce and mozzarella slices on pizza. Evenly space green onions, red and yellow pepper pieces on top of cheese. Add pepperoni and olives.
Bake for 5 to 6 minutes or until crust is golden brown.

Note: If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature.

Bread Fruit Pudding


BREAD FRUIT PUDDING
Olive Garden Recipe

Serves 4

3 cups cubed bread (stale, firm, crust trimmed)
1 cup milk (for soaking)
4 eggs
1 cup heavy cream
pinch salt
1/2 cup sugar
1 lemon (zest, fine)
2 tablespoons all purpose flour
2 tablespoons cornmeal
2 apples, peeled, cored, and sliced
1 pear, peeled, cored, and sliced
1/2 cup red seedless grapes, sliced in half
1/4 cup raisins
butter (as needed)
2 tablespoons fresh rosemary, chopped (2 teaspoons dry)
2 tablespoons sugar
1 tablespoon olive oil

Preheat oven to 350 degrees.

PUDDING PREPARATION: Soak the bread in milk for 2 minutes until evenly saturated. Blend the eggs, cream, salt, sugar, lemon zest, flour and cornmeal. Add apples, pear, grapes and raisins. Coat a 10 to 12 inch baking pan generously with butter. Add bread mixture to pan, spreading out evenly to the edges. Top with fruit batter mixture, spreading out evenly. Sprinkle with rosemary, sugar and drizzle with olive oil. Bake for about one hour or until knife inserted in center comes out clean.

PLATING SUGGESTION: Serve the pudding warm with ice cream. Garnish with rosemary sprig.

VARIATION: Drizzle with caramel sauce Bake in individual baking cups. Use melted vanilla ice cream for vanilla sauce add 1 tablespoon of cinnamon to the recipe.

Golden Cinnamon Orzo Calabrese


GOLDEN CINNAMON ORZO CALABRESE
Olive Garden Recipe

Serves 4

8 ounces orzo pasta
2 1/2 cups water
1 (12 oz.) can evaporated skim milk
1/2 cup golden raisins
1/4 cup chopped pecans, toasted
1/4 cup apple butter
3 tablespoons sugar
1 tablespoon cinnamon

Cook orzo according to package directions. Drain well and pour back into pot. Add can of evaporated skim milk. Bring to a boil and simmer for 10 minutes, or until most liquid is absorbed. Remove from heat. Add raisins, pecans, apple butter. Combine sugar and cinnamon. Add to mixture to taste. Transfer to serving bowl. Top with remaining cinnamon & sugar as needed for garnish.

Chicken Gnocchi Veronese



CHICKEN GNOCCHI VERONESE
Olive Garden Recipe

Serves 4

1/4 cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, julienne cut
1/2 zucchini, sliced, julienned cut
salt to taste
4 chicken breasts, sliced in 1/2 inch strips
2 small branches rosemary
1 garlic clove, minced
juice of 1/2 lemon

Veronese Sauce:
1 cup parmesan cheese, grated
1/2 cup ricotta cheese
14 ounces heavy cream

Gnocchi:
2 quart water
6 ounces all purpose flour
2 eggs
2 pounds russet potatoes
2 teaspoons salt
OR
1 pound gnocchi (potato dumplings), cooked according to package directions

NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.

Gnocchi: Wash potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator. Peel the cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over mash potatoes or they will get tough. Combine the potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed). Divide the dough into 4 sections. Roll out each section into a long rope. Cut each rope into 1/2 inch pieces. Push fork tines on each piece for the classic gnocchi appearance. Bring water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

Chicken & Sauce: Combine garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours. Combine Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.

Heat a saute pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown). Add the marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165 degrees. Reduce heat and add sauce mixture. Bring to a simmer. Drain the cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce. Serve gnocchi topped with extra Parmesan cheese.

Caserecce Pasta & Red Sauce

CASERECCE PASTA and RED SAUCE
Olive Garden Recipe

Serves 4

1 pound caserecce pasta (or your favorite small shaped pasta), cooked according to package directions
1/4 cup olive oil
2 tablespoons garlic, chopped
1 cup onions, chopped
1 bay leaf
3 (29 oz.) cans tomato sauce
1 (12 oz.) can tomato paste
3 3/4 cups water
1 teaspoon granulated sugar
2 teaspoons basil, dried
1/4 teaspoon oregano, dried
1 teaspoon salt
1 teaspoon black pepper, ground
fresh Italian parsley, for garnish

Heat oil in a saucepot and add onions, garlic and bay leaf. Saute until golden brown, being careful not to burn. Add tomato sauce and paste, water and seasoning. Simmer for 1 1/2 hours.

Toss cooked, drained pasta into sauce. Transfer to a large serving platter. Garnish with fresh parsley and serve immediately.