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Active time
10 minutes
Total time
15 minutes
4 Servings

1 (13.25-ounce) box whole grain rotini

1 pint cherry tomatoes, halved

4 ounces part-skim mozzarella cheese, diced

4 leaves fresh basil, cut into strips

4 tablespoons extra-virgin olive oil, divided

1 clove garlic, pressed

  1. Cook the rotini according to package directions.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and sauté until slightly yellow, about 2 minutes. Remove garlic from skillet.
  3. Add tomatoes to the skillet and sear until slightly blistered, about 3-4 minutes.
  4. Season with salt and pepper. Add the drained pasta to the skillet. Remove skillet from the heat. Mix well.
  5. Add cheese, basil, and remaining olive oil to the pasta. Toss to combine.

Recipe and photo courtesy of Barilla


530; Fat: 19g; Saturated Fat: 5g; Sodium: 190mg; Carbohydrate: 74g; Fiber: 9g; Protein: 21g

Yield: 4 Servings

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