Rotini With Lemon, Grape Tomatoes, Basil and Ricotta Salata
This is a quick and easy pasta dish. The fresh ingredients of lemon, grape tomatoes, garlic, Ricotta Salata and basil makes an easy and quick tasty sauce.
Servings: 4 people
Calories: 688kcal
Ingredients
- 1 pound rotini pasta
- 1 ½ pound Grape Tomatoes halved
- 1 large lemon zested and juiced
- ¼ cup good quality extra-virgin olive oil
- 2 cloves garlic thinly sliced or slivered
- 1 cup crumbled Ricotta Salata cheese or Feta cheese
- 10 Basil leaves chiffonade
- 1 teaspoon Mediterranean Sea Salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a large bowl add the tomatoes, olive oil, lemon zest and juice, garlic, Ricotta Salata cheese, salt and pepper. Let sit while the flavors meld.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook the rotini, stirring occasionally, about 8 to 10 minutes. You will want the pasta al dente because it needs to soak up some of the tomato and lemon. Reserve ½ cup of the water before draining the pasta
- Place the hot pasta on top of the tomatoes and other ingredients. Toss to combine, adding the pasta water if you feel the pasta is too dry. I find that there is usually enough juice in the bottom that the additional water is unnecessary.
- Serve. If you have any pasta left over, refrigerate and it is also good cold.
Nutrition
Calories: 688kcal | Carbohydrates: 96g | Protein: 23g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 649mg | Potassium: 757mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1745IU | Vitamin C: 38.1mg | Calcium: 178mg | Iron: 2.4mg