Creamy cheese rotini with garlic and oil
Uncooked whole wheat pasta
½ pound(s), rotini variety
Fat-free ricotta cheese
Shredded fat free mozzarella cheese
4 tsp, extra-virgin
6 medium clove(s), thinly sliced
3 medium, chopped
½ cup(s), fresh, thinly sliced
¼ tsp, freshly ground
- Cook the rotini according to package directions. Drain and set aside.
- Meanwhile, combine the ricotta and mozzarella cheeses in a small bowl.
- 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.