Archive for October, 2010

Recipe time.

In honor of National Pasta Month, we thought we’d share with you how to cook an awesome pasta recipe for yourself at home! This is similar to our Whole Grain Tuscan Linguine we serve in our restaurants. It’s not exact, but it’s close.

Happy National Pasta Month, folks!

Tuscan tossed Whole Grain noodles with grilled chicken

Noodles & Company’s Whole Grain Tuscan Linguine


  • 1 lb whole grain linguine cooked al dente
  • 3 Roma tomatoes sliced into ½ moons
  • 1 red onion cut into julienne strips
  • 2 cloves garlic, chopped
  • 1 Bunch Fresh baby spinach leaves
  • 2 T Olive oil (includes enough to coat the cooked noodles & chicken)
  • 1 White wine (white balsamic vinegar optional)
  • Salt to taste
  • 1 T each fresh chopped basil, oregano, rosemary leaves and Italian parsley
  • Cracked black pepper
  • ½  T fresh lemon juice
  • Shaved Asiago cheese
  • 4 chicken breasts, marinated & grilled


  • Cook the pasta to al dente chill in ice cold water.  Drain then toss with 1 T olive oil and set aside.
  • Chop the garlic, cut the tomatoes, slice the onions, de-stem the herbs, chop and set aside.
  • Marinate chicken breast with lemon juice, salt, pepper, rosemary leaves & garlic, place in fridge for 30 minutes. Grill just before you prepare the pasta. Let rest, slice and toss into pasta.

To make ze dish:

Put the olive oil in a large sauté pan. Heat pan to hot, but not smoking. Add garlic and onions. You should hear a sizzle. Stir and deglaze with white wine or white balsamic vinegar. Add pasta and chicken, toss to coat with aromatics. Add tomatoes, toss then add fresh spinach. Add herbs, lemon juice and salt & pepper to taste. Place on platter and garnish with shaved Asiago cheese.

Serves 4-6.  Enjoy!


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Our story.

Ever hear how we got started? In honor of National Pasta Month we’ll tell you how…

There was this guy named Aaron Kennedy who was living in New York’s Greenwich Village 15 years ago. When he was living there, he passed by all sorts of noodle shops every day. Until one day, he had an ‘AH-HA’ moment as he was walking by one of these shops. Aaron thought, “Eureka! How cool would it be to put all these types of dishes in one spot, and be sure no one ever has to compromise to get food that’s good and fast?” So he thought of all the places around the world that use a type of noodle or pasta in their cuisine. Like Italy, Japan, America…  And whallah! We were born.

And that’s why they call it “Using your noodle.” 

Aaron Kennedy

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Top 5 Ways to love pasta

October is National Pasta Month! How will you show your appreciation for pasta? 

Here are our Top 5 Ways to illustrate your love for pasta:

  1. Share a bowl of Spaghetti & Meatballs with a loved one, Lady and the Tramp-style
  2. Take a friend to Noodles & Company this a week and share your favorite bowl of pasta with them
  3. Cook your loved one a pasta dinner and have him guess the type of noodles you are using
  4. Do you have a sick friend? Pick up a bowl of our Chicken Noodle Soup for them. Sick ones can celebrate, too.
  5. October is also tailgating season! Make a pasta salad for the next tailgate you’re going to or pick up a Square Bowl (shown below) to share with the party.

Tell us how you plan to celebrate National Pasta Month. The most creative comment will receive a free bowl card! We will take comments until Sunday 10/24 at midnight! 

Noodles & Company's Family-Style To-Go Option, Square Bowls

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Honoring Breast Cancer Awareness Month

All four of our Raleigh restaurants are honoring Breast Cancer Awareness Month by hosting a Fundraiser for Susan G. Komen for the Cure® ( on Monday, Oct. 25 from 5 p.m. to 8 p.m. During that time, 25% of all sales will to go the organization.

Participating restaurants:

  • Cameron Village: 403 Daniels St., (919) 755-0282
  • Crossroads Plaza: 200 Crossroads Blvd., (919) 851-5080
  • Pavilion (Duke Medical Center): 2608 Erwin Rd., (919) 383-5677
  • Chapel Hill: 214 W. Franklin St., (919) 967-7320

Nearly every American has been touched by breast cancer. Share your breast cancer story with us by commenting below to in effort to spread awareness. If you do this by Oct. 25 at 8 p.m. EST and we’ll mail you a Noodles & Company apron.

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Pasta isn’t just pasta to us.

Unless you’re a pasta connoisseur yourself, you may not know that there are good and bad types of pasta out there. To help put it into perspective a little bit: pasta is just like clothes, where the best shirts are made from the nicest fabrics. So we want to make our bowls with the best pasta. Getting the best and freshest pasta is super duper important to us. I mean, we are a pasta place for pete’s sake. That’s why we get our pasta from the Dakota Growers Pasta Company up in North Dakota (they’re the guys responsible for growing 75% of the durum wheat grown in the US, which is the type of wheat grown specifically for making pasta). Dakota Growers own their own mill, and use mama mia Italian equipment and technology to make their noodles. The shape, the color, the texture, the nutty wheat aroma, and taste- these are not coincidences. (Bad pasta, for example, breaks apart easily and doesn’t hold the sauce to the noodle.) We work hard with them to get all these pasta characteristics just right so that when you order your Penne Rosa with feta cheese on top, it tastes juuuuust right.

We just thought you’d like to know that.

Wheat being harvested at the Dakota Growers Pasta Company fields.

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Four of our Boulder and Longmont restaurants are hosting a week-long fundraiser to support Three Boulder-area Fire Departments Effected by the Fourmile Fire

Please join us now through Sunday, Oct. 11 when our Boulder and Longmont restaurants are hosting a fundraiser for three Boulder-area fire departments impacted by the recent Four-Mile Fire. Now through then, one dollar from every entrée sold will support the repairs and replacement of equipment lost battling the blaze.

Participating restaurants:

  • 29th St. Mall: 1600 28th St.
  • South Boulder: 2850 Baseline Rd.
  • North Boulder: 1245 Alpine Ave.
  • Longmont: 1087 S. Hover St.

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