Ziti with Cheese
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pasta, ziti
|
|
| 1 ½ | cups |
mozzarella cheese
diced |
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ½ | cup |
parsley leaves
minced |
|
| 1 | teaspoon |
basil
dried |
*
|
| 2 | cloves |
garlic
split |
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pasta, ziti
|
|
| 355 | ml |
mozzarella cheese
diced |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
parsley leaves
minced |
|
| 5 | ml |
basil
dried |
*
|
| 2 | cloves |
garlic
split |
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Bring a pot of water to a boil, salt slightly, and cook pasta until jun tender, about 12 minutes.
Meanwhile, combine cheeses, parsley, and basil.
Put split cloves of garlic in a small saucepan or heatproof measuring cup with oil and cook slowly over low heat until garlic is just brown.
Discard garlic.
Drain pasta.
Return to pot and toss with cheeses, herbs, and hot garlic oil.
Warm gently until cheese softens but still holds its shape.
Season liberally with pepper.
