Very easy.
Cook pasta al dente.
In large skillet, heat olive oil and add garlic. Stir and cook until garlic starts to turn golden. Add tomato and pepper flakes (if desired). Add salt to taste. Cook 7-8 minutes, stirring.
Add cooked rigatoni and toss together. Cook 1-2 minutes. Remove from heat and add fresh basil, stirring lightly. Pour into large serving bowl and top with both cheeses. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 241 | ||
Calories from Fat: 53 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 50.5mg | 16 % | |
Sodium 146.5mg | 5 % | |
Potassium 426mg | 11 % | |
Total Carbohydrate 36.8g | 11 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 35.2g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 241
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