Creamy cheese rotini with garlic and oil
8
Points®
Total time: 23 min • Prep: 10 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Garlic
6 clove(s), thinly sliced
Plum tomato
3 medium, chopped
Fresh basil
½ cup(s), fresh, thinly sliced
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Instructions
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.
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