Make The Pasta House Company’s Favorites at Home

 

Busy weeks are the worst, aren’t they? By the time Friday rolls around, I’m too exhausted to cook a proper meal, so I often resort to calorie-heavy, nutrient-light snacks. Last week, I decided to treat myself by ordering from The Pasta House Company, a local Italian gem. I was craving their signature pasta, house salad, and cheesy garlic bread, but when I saw the checkout page on GrubHub, I was shocked. The total was sky-high, plus a sneaky $6 service fee! When did that start? Frustrated, I canceled the order and decided to recreate the meal at home using their recipes. I whipped up their iconic house salad, cheese garlic bread, and swapped the planned cannelloni for hearty spaghetti and meatballs. The result? A delicious, budget-friendly dinner that hit all the right spots. Will I stop ordering takeout? Nope, but I’m holding out for that 30% off coupon next time.

This homemade meal was a game-changer, proving I can enjoy restaurant-quality food without the hefty price tag or surprise fees. Next time you’re tempted to order in, try this instead—you won’t regret it!

Pasta House Company Cheese Garlic Bread

1 loaf French bread
½ c. butter
1 t. garlic powder
1 lb. provolone cheese, shredded

Preheat oven to 375°F. 

Cover a large baking sheet with parchment paper or a Silpat; set aside.

Slice French bread on the bias.

Melt butter with garlic powder in a skillet over medium heat. 

Dip one side of each bread slice into the garlic butter. Place onto prepared baking sheet and sprinkle generously with shredded cheese.

Bake until cheese is melted and lightly browned.

Pasta House Company House Salad

1 head iceberg lettuce
½ head romaine lettuce
1 small red onion, thinly sliced (I used a mandolin)
½ oz. Melissa’s Fire Roasted Red Peppers, diced
1 6-oz. can artichoke hearts, drained and quartered
¼ c. freshly grated Parmesan cheese

Dressing:
4 T. vegetable oil

1 T. olive oil
2 T. red wine vinegar
Salt and pepper to taste

Break iceberg lettuce into quarters, separating leaves. Break romaine into thirds. In a large bowl, combine lettuce, onion, pimentos, artichokes, and Parmesan. Toss and chill.

For dressing, whisk oils, vinegar, salt, and pepper in a small bowl. Pour dressing over chilled salad and serve.

 As an Amazon Associate I earn from qualifying purchases.