Creamy cheese rotini with garlic and oil

Total Time
23 min
10 min
13 min
Your guests will never believe that this creamy, rich-tasting pasta is made with fat-free ricotta and mozzarella cheeses. Our trick is to toss the still-hot pasta first with garlicky olive oil, then stir in the cheeses until they melt and form a creamy consistency. Don’t let the amount of garlic throw you; its flavor sweetens and mellows when sautéed until golden. But if you’re feeling cautious, use half the amount. This recipe works just as well with whole-wheat penne or fusilli so feel free to try them instead. Serve with a garden salad, steamed green beans, or roasted asparagus to complete the meal.


Uncooked whole wheat pasta

½ pound(s), rotini variety

Fat-free ricotta cheese

1½ cup(s)

Shredded fat free mozzarella cheese

1 cup(s)

Olive oil

4 tsp, extra-virgin


6 medium clove(s), thinly sliced

Plum tomato(es)

3 medium, chopped


½ cup(s), fresh, thinly sliced

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


  1. Cook the rotini according to package directions. Drain and set aside.
  2. Meanwhile, combine the ricotta and mozzarella cheeses in a small bowl.
  3. Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook, stirring constantly, until lightly golden and fragrant, about 1 minute. Add the rotini and cook, stirring constantly, until well coated, about 30 seconds. Add the cheeses and cook, stirring occasionally, until melted and creamy, about 2 minutes. Remove the skillet from the heat. Stir in the tomatoes, basil, salt, and pepper. Yields 1 1/4 cups per serving.