When I am in a hurry to get dinner on the table, I have often used this recipe for creamy cheese rotini with garlic. It comes together fast, is extremely filling, and if you want to substitute in Dreamfields Rotini, it can be a low carb meal as well. This makes a good size portion for at least 6 servings. It works well for left overs, however, when re-heating, I suggest adding a little milk to improve the texture.
The first thing you will need to do is cook your rotini noodles according to the package direction. While they are cooking, I go ahead and dice up my tomatoes so they are ready to go.
When the pasta is cooked, drain. Rinse quickly with some cool water to stop the cooking process and then set the noodles aside for a few minutes in a separate bowl. Using the same cooking pot that I cooked the pasta noodles in, I add in the olive oil and then the minced garlic. Cook for a minute.
Add back in the pasta and coat well with the oil and garlic mixture. Add in your cheeses and cook until melted and creamy. If you notice the texture needs to be a bit creamier, you can add in some milk.
Remove the mixture from the heat, add in the tomatoes, basil, salt/pepper. If you don’t have fresh basil, I have used dry basil in the past and it works well. Just don’t use as much as you would fresh – about 1/2 the amount called for in the recipe.
Creamy Cheese Rotini with Garlic
1/2 lb Rotini
6 garlic gloves, minced
1 1/2 cups ricotta cheese
3 plum tomatoes, chopped
1 cup mozzarella cheese
1/2 cup fresh basil
4 tsp extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1. Cook the rotini according to the directions on the box, drain and set aside.
2. Combine the ricotta and mozzarella in a bowl.
3. Heat oil in a large pan. Add the garlic and cook for about 1 minute.
4. Add the rotini and cook about 30 seconds.
5. Add the cheeses and cook until melted and creamy. If you want the consistency to be a bit creamier, you can add a little bit of milk to the mixture.
6. Remove from heat and add the tomatoes, salt, pepper, and basil.