Total Time
Prep 15 mins
Cook 15 mins

This is my take on my all-time favorite restaurant meal, Evelyn's Favorite Pasta, from the Cheesecake Factory. It's a simple combination of simple ingredients, but so satisfying. Please, adjust to your heart's content! This dish is amazingly open to interpretation based on your own personal taste. :)

Ingredients Nutrition


  1. Heat oven to 400.
  2. Place all vegetables on a baking sheet and toss with olive oil. Sprinkle with salt and pepper and roast to desired doneness.
  3. In a large bowl, toss roasted vegetables with pasta, basil and toasted pine nuts. Adjust olive oil, salt and pepper to your taste.
  4. Serve with Parmesan at the table.


Most Helpful

This was a delicious way to get our 5-a-day of veggies today! The preparation was quick and easy - chopping, boiling and roasting were all complete withing 45 minutes so it made a great weeknight meal. I used canned quartered artichoke hearts (drained) and was amazed by the flavor they acquired through roasting. I also agree with your comment about interpretation. Other veggies such as zucchini and mushrooms would lend themselves to this dish - whatever was ripe in the garden or on special in the produce section. Great stuff SweetJezebel - thanks!

Acerast January 29, 2009

This was SO good, the flavor was amazing! Thank you so much!

Sarah Rachele April 07, 2009

This is my favorite menu item at The Cheesecake Factory. I came home and decided to try to recreate the recipe, but found your version and decided to give it try. I did make some changes as per what I wrote down for ingredients while at The Cheesecake Factory: I added some yellow bell pepper in addition to the red, I aded some chopped fresh tomatoes in addition to the sun-dried, I added about 2 tablespoons of butter to the finished pasta and also added basil pesto to the pasta. Thank you for posting this recipe and giving me a platform to interpret! Absolutely delicious!

LifeIsGood July 28, 2011

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