1 (16
oz.) box rotini
4
tablespoons extra virgin olive oil, divided
1
shallot, minced
1
zucchini, sliced
Salt and
black pepper to taste
1 pint
cherry tomatoes, halved
½ cup
Ricotta Salata cheese, shredded
Bring a large pot of water to a boil.
In a large skillet, heat half of the olive 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.
 |
| Pretty pretty veggies! |
Cook pasta according to package directions. Drain and toss
with the sauce.
 |
| "Sauce" being a relative term here for oil and great big vegetables. |
Stir in remaining olive oil and top with cheese before
serving.
 |
| Ok. I couldn't find Ricotta Salata, so I just got a tub of ricotta like for lasagna, thinking it would be similar. It was not. Don't do what I did. |
My Rating: 3/5 "This is very plain. The cheese adds something, but there's not enough of it to really pack much flavor. The vegetables are nice, but they're also in such big chunks that it's hard to take polite bites. Still, it's a satisfying dinner that makes you feel revved up and ready to do stuff."
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