STYLE

Toss Italian cheese into veggies for a hearty and fast weeknight dinner

09/24/2012 09:00 EDT | Updated 11/24/2012 05:12 EST
Now that autumn is in full swing, weeknight dinners can be easier to manage with a hearty rotini and ricotta dish. It is ready in minutes and will satisfy the hungry brood at your table.

Rotini With Ricotta

1 box (454 g) rotini

175 ml (3/4 cup) extra-virgin olive oil

2 garlic cloves, finely chopped

12 fresh basil leaves, cut into fine chiffonade

625 ml (2 1/2 cups) cherry tomatoes, halved or quartered

375 ml (1 1/2 cups) black or kalamata olives, pitted and sliced

150 ml (2/3 cup) ricotta salata or shredded pecorino Romano

Salt and pepper, to taste

In a large bowl, mix together olive oil, garlic, basil, tomatoes and olives. Set aside.

Bring a large pot of salted water to a boil and cook pasta according to package directions.

When cooked and drained, mix pasta with tomato-olive mixture. Toss with cheese, season with salt and pepper and serve.

Makes 4 to 6 servings.

Source: Barilla Pasta.

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