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Active time
15 minutes
Total time
20 minutes
8 servings
Serving Size
1/8 recipe

4 tablespoons extra virgin olive oil

1 clove garlic, chopped

4 small zucchinis, diced

2 cups cherry tomatoes

1 box whole grain rotini

4 leaves fresh basil, cut into strips

½ cup Parmigiano-Reggiano cheese, freshly grated

  1. Bring a large pot of water to a boil.
  2. Heat olive oil in a medium skillet. Add garlic and saute for 2 minutes. 
  3. Season zucchini with sea salt. Add zucchini to the skillet and saute for an additional 2 minutes. 
  4. Add cherry tomatoes and saute until skins are slightly blistered and the tomatoes are heated through, about 2 minutes. 
  5. Cook pasta according to package directions. 
  6. Drain pasta, add to the skillet, and toss with basil and cheese. 

Recipe and photo courtesy of Barilla.


Calories: 260
Total Fat: 10g
Saturated Fat: 2g
Sodium: 100mg
Carbohydrate: 39g
Total Sugar: 4g
Added Sugar 0g
Fiber: 5g
Protein: 9g

Yield: 8 servings

Serving Size: 1/8 recipe

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