Barilla Rotini With Zucchini, Cherry Tomatoes & Ricotta Sala
Ready In: 27 mins
Serves: 4-6
Yields: 1 skillet
Ingredients
- 1 (1 lb) box barilla rotini pasta
- 4 tablespoons extra virgin olive oil, divided
- 1 shallot, minced
- 1 medium zucchini, sliced
- salt and black pepper
- 16 ounces cherry tomatoes, halved
- 1⁄2 cup ricotta salata, shredded
Directions
- Bring a large pot of water to boil.
- In a large skillet, heal half of the oil and saute' shallots for 3 minutes.
- Add zucchini and season with salt and pepper. Saute for 3 minutes.
- Stir in tomatoes and cook for 2 additional minutes.
- Cook pasta according to pkg. directions.
- Drain and toss with sauteed ingredients in skillet.
- Stir in remaining oil and topo with the ricotta salata cheese before serving.
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