Itsy Bitsy Teeny Weeny Colored Polka Dot Rotini
Dive into a bowl of vibrant charm with "Itsy Bitsy Teeny Weeny Colored Polka Dot Rotini," a playful, flavor-packed pasta dish perfect for weeknight dinners or festive gatherings. This colorful recipe features tricolor rotini pasta tossed in a creamy garlic sauce made with cream cheese and milk, creating a luscious base for an array of fresh, vibrant veggies like halved cherry tomatoes, yellow bell peppers, green peas, and sliced black olives. Mini mozzarella balls add a delightful, gooey twist, while fresh basil and a sprinkle of parmesan cheese tie everything together with an irresistible touch of elegance. Ready in just 30 minutes, this recipe is a delightful fusion of creamy comfort and eye-catching presentation, perfect for both kids and adults. Whether you're looking to brighten your dinner table or sneak in a quick and easy meal, this "polka dot" pasta is sure to spark joy with every bite!
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Recipe Information
Ingredients
- 12 oz tricolor rotini pasta
- 1 cup cherry tomatoes (assorted colors, halved)
- 1 yellow bell pepper (diced small)
- 1 cup green peas (frozen, thawed)
- 1 cup mini mozzarella balls
- 0.5 cup black olives (sliced)
- 0.25 cup fresh basil leaves (chopped)
- 4 oz cream cheese
- 0.25 cup milk
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup parmesan cheese (grated, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the tricolor rotini pasta and cook according to the package instructions until al dente, typically about 7-9 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Reduce the heat to low and stir in the cream cheese and milk. Whisk until the mixture is smooth and creamy. Add salt and black pepper to taste.
Add the halved cherry tomatoes, diced yellow bell pepper, thawed green peas, and sliced black olives to the skillet with the sauce. Stir gently to coat the vegetables in the sauce.
Add the cooked pasta to the skillet and toss everything together until the rotini is well-coated with the sauce and heated through.
Remove the skillet from heat and stir in the fresh basil leaves and mini mozzarella balls. The residual heat will slightly melt the mozzarella for a gooey texture.
Transfer the pasta to a serving dish and sprinkle with grated parmesan cheese.
Serve warm and enjoy the vibrant, polka dot-inspired pasta creation!
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 4770 mg | 207% | |
| Total Carbohydrate | 320.4 g | 117% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 34.3 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2378 mg | 183% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2108 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
