Recipe
Creamy Cheesy Rotini Pasta
The sauce here is barely cooked on purpose: fresh tomatoes collapse briefly in garlicky olive oil with basil, a pinch of sugar and black pepper, staying bright instead of stewed. Tossed with rotini — whose spirals were made for catching exactly this — and finished with melting mozzarella, it's a four-serving, 30-minute pasta that keeps things light without tasting like a compromise.
Ingredients
1 1⁄2 | teaspoons great value minced garlic |
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2 | tablespoons great value olive oil |
1 | teaspoon dried basil |
1 | teaspoon sugar |
1 | can (28 ounce) great value all natural crushed tomatoes |
| • | great value salt |
| • | great value pure ground black pepper |
16 | ounces great value rotini pasta |
8 | ounces great value finely shredded low-moisture part-skim mozzarella cheese |
Instructions
| 1. | In a large skillet over medium heat, sauté the great value minced garlic in great value olive oil until tender, about 2 minutes. |
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| 2. | Stir in dried basil, sugar, and the (28 ounce) can of great value all natural crushed tomatoes; season with great value salt and great value pure ground black pepper, and cook for 15 to 20 minutes, until slightly thickened. |
| 3. | While the sauce is cooking, cook the great value rotini pasta according to the directions on the box. |
| 4. | Mix the cooked pasta and sauce in a bowl, then top with great value finely shredded low-moisture part-skim mozzarella cheese. Serve alongside a fresh salad and crisp carrot sticks. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 723.7 kcal |
| Protein | 33 g |
| Fat | 20.4 g |
| Carbohydrates | 103.2 g |
| Fiber | 7.5 g |
| Sugar | 4.5 g |
Published on Aug 14, 2024 by Luminița
