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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3 Course Alfredo Dinner

Olive Garden Offers 3 Course Alfredo Italian Dinner Starting At $11.99

Leading Italian restaurant Olive Garden is celebrating its popular made from scratch Alfredo sauce with a new 3 Course Alfredo Italian Dinner, starting at $11.99 and available for a limited time. Here’s how it works:

1.  Start with unlimited breadsticks and choice of homemade soup or garden fresh salad.

2.  Then choose one of four new Alfredo entrees, including:


  • Grilled Chicken with Broccoli Alfredo – Sliced grilled chicken breasts served over cavatappi pasta with creamy, homemade Alfredo, broccoli florets and a hint of garlic
  • Shrimp Caprese Alfredo – Sauteed shrimp tossed with three cheeses and bucatini pasta in homemade Alfredo, topped with seasoned tomatoes, melted mozzarella and fresh basil
  • Mezzaluna Ravioli with Mushroom Alfredo – Crescent-shaped ravioli filled with four Italian cheeses and topped with mushroom Alfredo sauce
  • Grilled Chicken with Roasted Garlic Alfredo – Sliced grilled chicken breasts and roasted garlic cloves over giant rigatoni pasta in creamy, roasted garlic Alfredo


3. Finish with Chocolate Mousse Cake or any flavor Dolcini mini-dessert.

Olive Garden’s Alfredo sauce is made from scratch in its restaurant kitchens every day, using fresh, simple ingredients, including cream, parmesan cheese, butter and garlic.

Chicken and Sausage Mixed Grill



This dish at Olive Garden sold for $16.25.  The mixed grill at Olive garden contains skewers of grilled marinated chicken and sausage with a rosemary glaze and is served with grilled vegetables and Tuscan potatoes.

CHICKEN and SAUSAGE MIXED GRILL
Olive Garden Recipe

Serves 4

Marinade 
2 teaspoons red pepper oil
2 tablespoons fresh rosemary, chopped
1/2 cup fresh lemon juice
1 teaspoon salt
3 bay leaves, broken into pieces
2 large garlic cloves, pressed
1/4 cup extra virgin olive oil

Skewers
2 lbs skinless, boneless chicken breasts
1 pound Italian sausage links, mild
1 pint cherry tomatoes
1 bag bamboo skewers, soaked in water for at least 30 minutes
3 lemons, cut in half
2 rosemary sprigs

Marinade:  Mix pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.

Skewers: Cut each piece of chicken in half length-wise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewers in the marinade and marinate for at least 3 hours.

Sausage: Bake sausage at 350 degrees for 20 minutes. Cut each link into three pieces and set aside.
Grill chicken until juices run clear and pieces are completely cooked. Thread sausage pieces on skewer. Grill until sizzling and juices are running.

To Serve: Place cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.

Lasagna Primavera



LASAGNA PRIMAVERA
Olive Garden Copy Cat Recipe

12 lasagna noodles
2 baby zucchini
2 baby grey (Mexican) summer squash
2 baby yellow summer squash
1 jar of your favorite pasta sauce
8 oz shredded mozzarella

Heat oven to 375 degrees. Fill a large pot of water and bring to a rolling boil. Cook the pasta noodles until they are pliable, and mostly cooked. Remove and place in a bowl of cold water.
While the water is coming to a boil, slice the squash on a mandolin or thinly with a sharp knife. Set aside. Place about a half a cup of pasta sauce into the bottom of a 13x9 pan and spread around.

Lay a noodle out on a cutting board or clean flat surface. Top in the middle third with 6 slices of squash. Fold the ends over the top and place folded ends down on the sauce. Continue with the remaining noodles. Top with the remaining sauce and mozzarella. Cover with aluminum foil and bake for 30 minutes, until sauce is bubbly and cheese is melted.

Notes:  Serve with a salad and garlic bread. These photo above also has spinach in the lasagna.

Sausage Pomodoro Sauce


SAUSAGE POMODORO SAUCE
Olive Garden Copycat Recipe

Serves 2-4

1 (28 oz) can plum tomatoes, with juice
1 (28 oz) can crushed tomatoes, with juice
1 medium yellow onion, finely diced
6 garlic cloves, minced
1 (6 oz) can tomato paste
1/2 cup fresh basil, chopped
1 pinch red pepper flakes
1/2 cup extra virgin olive oil
3 teaspoons salt
2 teaspoons pepper

Start off by dicing the onions. Set aside in a bowl. Mince the garlic, then form a garlic paste. Puree whole tomatoes in a food processor or blender, or until desired consistency .

Saute onions for about 8-10 minutes on medium heat in half the olive oil, until soft. Do not burn.
Add garlic, red pepper flakes. Saute 3-5 minutes stirring frequently, careful not to burn the garlic.
Add pureed tomatoes, crushed tomatoes, tomato paste, and remainder of olive oil, stir to combine everything.

Cover and cook for 30-60 minutes on medium low heat, stirring occasionally, until thickened. Taste halfway through and at the end to adjust seasoning. If using real imported tomatoes, they have almost no salt, so you will need to adjust the salt content accordingly, or the sauce will taste bland. Just before serving, add the chopped basil.

Notes: This is a basic pomodoro sauce recipe.  You will need to add cooked crumbled Italian sausage into the pot when you add the other ingredients to simmer.  The longer you cook the better the flavor.  To form a garlic paste, mince garlic, add some sea or kosher salt and olive oil, and use the back end of a chef's knife to work the garlic into a paste.

Asiago Garlic Alfredo Sauce



ASIAGO GARLIC ALFREDO SAUCE
Olive Garden Copycat Recipe

Makes 2 Cups

1/3 cup butter
2 garlic cloves, minced
1 cup heavy cream
1 cup Parmesan, Asiago and Romano cheese blend
1/4 teaspoon fresh nutmeg, grated
fresh cracked pepper

In a microwave glass bowl melt butter with garlic in microwave oven for 30 second. Whisk in cream and cheese. Microwave for 30 seconds more. Season with nutmeg and pepper. Pour over your favorite hot veggies or hot pasta.

Notes:  This is sauce is one of the choices available on the 2013 Never Ending Pasta menu.



Oven Roasted Potatoes



OVEN ROASTED POTATOES
Olive Garden Copycat Recipe

Serves 4

2 medium baking potatoes
4 tablespoons olive oil
1 medium green pepper
1 medium red pepper
1/2 teaspoon salt
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh garlic, minced
4 teaspoons fresh parsley, chopped
1/2 cup Romano cheese grated pepper, to taste

Preheat oven to 450 degrees.   Peel potatoes and dice into 1/2-inch pieces. Core and seed peppers and dice into 1/2-inch pieces. Set aside.   Mix olive oil, rosemary, salt, garlic and pepper in a bowl.   In a small baking pan, toss potatoes and peppers with the oil and herb mixture. Bake for 30 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley and Romano cheese.

Peach Tea

PEACH TEA
Olive Garden Copycat Recipe

2 quarts unsweetened fresh brewed tea
1 1/2 cups Torani peach flavored syrup

You can use Lipton Cold Brew tea bags to make the tea. Add peach syrup to the unsweetened tea and stir well. Serve over ice.

Ratios:
1 quart tea to 3/4 cup peach syrup
1 8-oz glass tea to 3 tablespoons peach syrup