Evelyn’s Favorite Pasta (The Cheesecake Factory Style)
Recreating The Cheesecake Factory’s Evelyn’s Favorite Pasta at Home (Healthy Version)
This is my homemade rendition of the delicious Evelyn’s Favorite Pasta from The Cheesecake Factory, a popular franchise restaurant that started with its famous cheesecake in New York. While the original recipe uses penne pasta, I’ve opted for Tofu Shirataki noodles for a lighter, healthier version, perfect for those mindful of their summer vacation waistline! This dish is highly recommended for anyone on a diet or looking to reduce carbohydrate intake. It’s a vibrant and flavorful dish featuring fresh vegetables and a delightful dressing.
Main Ingredients- Penne pasta, 4 servings (or 500g Tofu Shirataki noodles)
- 1 Zucchini or Yellow Squash
- 1 Green Bell Pepper
- 1 Red Bell Pepper (or 1 handful of sun-dried tomatoes)
- 1 Eggplant
- 8 oz (approx. 227g) Button Mushrooms (or 1 head of Broccoli)
Sauce & Seasoning- 1 tsp Fine Salt
- 1/2 tsp Ground Black Pepper
- 4 Tbsp Grated Parmesan Cheese
- 1/4 to 1/3 cup Olive Oil
- 1 Tbsp Minced Garlic
- 1 Lemon
Optional Ingredient- 1 handful Pine Nuts (for added richness)
- 1 tsp Fine Salt
- 1/2 tsp Ground Black Pepper
- 4 Tbsp Grated Parmesan Cheese
- 1/4 to 1/3 cup Olive Oil
- 1 Tbsp Minced Garlic
- 1 Lemon
Optional Ingredient- 1 handful Pine Nuts (for added richness)
Cooking Instructions
Step 1
If using penne pasta, cook it in boiling salted water according to the package directions until al dente. If using Tofu Shirataki noodles, cut them into penne-like widths and blanch in boiling water for 1-2 minutes. Be careful not to overcook Tofu Shirataki, as it can become mushy.
Step 2
As you blanch the Tofu Shirataki noodles, gently stir them with chopsticks to separate any sticking together. Some might remain stuck, but that’s okay. Set the noodles aside to cool slightly while you prepare the other ingredients.
Step 3
While the pasta or Tofu Shirataki is cooking/cooling, prepare the vegetables. Dice the zucchini, green bell pepper, red bell pepper, and eggplant into bite-sized pieces, roughly the size of your thumb segment. Cutting them uniformly ensures even cooking and a pleasant texture.
Step 4
Trim the stems from the button mushrooms and thinly slice the caps. The original recipe calls for broccoli, but since I’m using Tofu Shirataki noodles, I’ve substituted mushrooms, which pair better with tofu than broccoli. If you are using pasta, separate the florets from 1 head of broccoli.
Step 5
By the time all ingredients are prepped, the Tofu Shirataki noodles should have cooled down enough. Carefully separate any noodles that are still stuck together using chopsticks or a fork. If you are using pasta, you can skip this step.
Step 6
This dish is best cooked quickly over high heat to maintain the freshness and texture of the ingredients. It’s much easier if all your ingredients are prepped and ready next to your cooking station. Have everything ready before you start cooking.
Step 7
Heat a large skillet over high heat. Add a generous amount of olive oil and let it get hot. Add the minced garlic and sauté until fragrant, about 30 seconds. Keep the heat on high.
Step 8
The pan is hot, so the garlic will sizzle quickly. Have your next ingredients ready to go in immediately.
Step 9
Add the diced zucchini or yellow squash to the skillet and stir-fry over high heat for about 1 minute. You want to keep the vegetables crisp-tender.
Step 10
Next, add the green and red bell peppers. Continue stir-frying over high heat for another minute. You want to retain their vibrant colors and slight crunch.
Step 11
Add the diced eggplant and stir-fry for about 1 more minute. Eggplant tends to cook a bit longer than the other vegetables to become tender.
Step 12
Now, add the sliced button mushrooms to the pan.
Step 13
Season with 1 tsp of fine salt and stir-fry for another minute until the mushrooms soften. Salt helps draw out moisture and enhances flavor.
Step 14
Sprinkle in 1/2 tsp of ground black pepper for added aroma and flavor.
Step 15
Add the cooked pasta or Tofu Shirataki noodles to the skillet. Now, reduce the heat to medium. Stir-frying over high heat for too long can cause the noodles to stick or burn.
Step 16
Using chopsticks and a spatula, gently toss everything together to combine the noodles and vegetables evenly. Cook for about 1-2 minutes until everything is well-mixed, then turn off the heat.
Step 17
Cut the lemon in half and squeeze its juice generously over the pasta. The lemon juice adds a bright, fresh flavor that elevates the entire dish.
Step 18
Finally, sprinkle generously with grated Parmesan cheese. The nutty, cheesy flavor completes the dish beautifully. You can also add pine nuts for extra texture and flavor, if desired.
