Rainforest Cafe Rasta Pasta for Two or Three

"Fast, easy and can easily be doubled. Makes two large servings"
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
Ready In:




  • Cook pasta according to package directions.
  • In a large skillet saute the garlic in olive oil.
  • Add spinach and broccoli, red pepper and grilled chicken.
  • Toss to combine.
  • Stir in Alfredo sauce and pesto, simmer for 5 minutes.
  • Drain pasta and pour into a bowl.
  • Top with sauce and toss well.
  • Sprinkle with Italian seasoning and Parmesan cheese.

Questions & Replies

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  1. This is a terrific , very easy and quick meal to make. The roasted red pepper really adds color and a nice flavor. I will be making this one again and again.
  2. Absolutely brilliant. It took a while to make but was well worth the effort. I ended up making a second batch which I froze as a sauce without adding the pasta. This provided a quick meal a week later as I only had to reheat the sauce and cook the pasta. It froze very well. Its now on my OAMC list.
  3. Very good, but I agree that the name is misleading. I also doubled and have a lot of servings left for the freezer; not at all a bad thing! This was very easy to make and full of flavor. I used a roasted chicken from the grocery, but otherwise made as directed. I want to make it again in warmer weather using grilled chicken; I think it will be perfection.
  4. WOW! Was this ever good! Aside from the spinach, it could be done entirely with ingredients from the freezer, and I did that tonight. I pre-grilled chicken breasts (marinated in Italian dressing), had frozen pesto and broccoli florets, had a package of alfredo mix and a jar of red peppers! I guess I just walked into this one! Everything but the spinach could be tucked away in the freezer until you are ready! Actually-the peppers could also be there if you don't like the ones in the jar-just grill red peppers until they slightly blister (blacken) remove from the grill and tuck immediately in a ziplock bag and freeze. Defrost by running under cool tap water and chop-much cheaper than the alternative. My only thought would be the amount of veggies. I think increasing them would be visually inviting! Carry on, Di Neal! What a treat!
  5. This is sooo good and easy to prepare. I doubled the recipe and it worked just great. A keeper for sure!!!


  1. I love this dish at RC and am excited to be able to make it at home. I did use frozen spinach, since I had it on hand, and substituted sundried tomatoes for the roasted red pepper (personal preference). I also halved the recipe and found it to be plenty for two of us. Thanks for a great recipe!
  2. My family loved this pasta. I did omit the broccoli, used penne instead of bow tie pasta and doubled the recipe to feed a crowd. Sure was a crowd pleaser, this one goes in the recipe book!



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