If you go here you can get many of their recipes

http://www.olivegarden.com/ourpassio...content=search

Grizzman

jmcquown wrote:
> I don't care much for chain restaurants and hadn't been to an Olive Garden
> in at least 10 years. Our experience last weekend at the one next to our
> hotel in Huntsville was pretty good. The food was good, the server was
> excellent. I ordered the minestrone as a substitute because I don't like
> salads. John had salad and their stuffed chicken marsala with garlic mashed
> potatoes. I had crab and shrimp ravioli. Darned tasty stuff.
>
> The server overheard me talking about recreating some of this at home.
> Minestrone is easy but I really liked the taste of this. Without a word he
> brought me a booklet with some of their Tuscany recipes. I just got home
> yesterday so I haven't tried them but I thought I'd share a couple with you.
> These aren't from a "copycat" site.
>
> Risotto with Spring Vegetables
>
> 1/4 c. extra virgin olive oil
> 1 c. yellow onion, finely diced
> 2 c. arborio rice
> 1/2 c. dry white wine
> 8 cups chicken broth
> 1/2 lb. asparagus, bottom ends removed
> 1 medium yellow squash
> 1 c. peas, frozen
> 1/2 c. butter
> 1-1/2 c. Parmesan cheese
> Freshly chopped parsley
>
> Simmer broth in a medium saucepan; set aside. In a stockpot, heat oil over
> medium heat. Add onions; cook 3 minutes or until soft. Add rice and coat
> thoroughly; cook 1 minute. Add wine to rice mixture and stir until
> absorbed. Add 1/2 cup of broth to the mixture. Stir frequently to avoid
> sticking. Once absorbed, add another 1/2 cup of broth; stir frequently.
> Repeat process until 4 cups of broth have been absorbed. While the rice
> mixture is cooking, cut the asparagus into 1-inch pieces. Cut the squash
> into 1-inch by 1/4-inch sticks. Add the squash, asparagus and peas to the
> BROTH pot. Cook 3 minutes. Remove the vegetables and add to the rice
> mixture. Add broth 1/2 cup at a time until desired creaminess. When the
> broth is absorbed into the rice mixture, add butter and cheese. Salt &
> pepper to taste. Sprinkle with parsley. Finished risotto is creamy and the
> rice is firm.
> Cook time: 30 minutes. Serves 6
>
> Fettucini with Shrimp and Zucchini
>
> 1 lb. Fettucini, dry
> 1/2 c. extra virgin olive oil
> 1 Tbs. garlic, chopped
> 2 Tbs. parsley, chopped
> 1 medium zucchini
> 1 lb. large shrimp
> 1 c. dry white wine
> 3/4 tsp. salt
> 3/4 tsp. black pepper
> 4 Tbs. butter
> 6 lemon wedges
> chopped parsley for garnish
>
> Cut zucchini into 2-inch by 1/4-inch sticks. Peel and devein shrimp. Cook
> fettucini per package directions. While pasta is cooking, heat oil in a
> large saute pan over medium heat. Add the chopped garlic and parsley. Cook
> for 1 minute. Add zucchini. Cook additional minute. Add the shrimp, wine,
> salt, pepper and butter. Stir well and cook shrimp about 5 minutes or until
> they are no longer opaque. Add the drained pasta to the mixture and toss to
> mix. Season with additional salt & pepper to taste. Use tongs to pull the
> pasta and veggies onto the serving platter. Squeeze two lemon wedges over
> the dish; garnish with parsley.
> Cook time: 20 minutes. Serves 4
>
> Jill