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When it's too to cook, just toss pasta with a little cheese and whatever else you have on hand.

Source: Everyday Food, July/August 2003
Total Time Prep Servings


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How would you rate this recipe?
  • leespeace
    5 NOV, 2012
    This was great, I added some roasted tomatoes, lots of fresh basil, garlic, and sprinkled some oregano and lemon juice on there. I will try adding some spice next, as it reminds me of the "Big Rig" from my fave restaurant, which makes it with a chipotle cheese sauce.
  • deverforever
    12 JUN, 2012
    So easy and delicious!
  • jleiden1980
    29 JAN, 2012
    I have a question regarding the Parmesan - what brand is being used? I've yet to find a vegetarian version (all the brands of Parmesan I've ever seen contain rennet). Thanks!
  • vonneMayon
    9 DEC, 2011
    Love the foundation of the Recipe. But, I found it to be a little too dry. So, I took serving sizes of it out and made it a make to order, lol. By adding a little olive oil and pasta water per serving mixing in the salt and pepper and lemon juice to add some acid to the dish. I topped with black olives, rosemary, basil, and sun-dried tomatoes.
  • MissMolly4u
    1 APR, 2008
    Fabulous!!! Really delicious and very easy! I've made this several times with sun-dried tomatoes and basil as toppings.

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