Barilla Rotini With Zucchini, Cherry Tomatoes & Ricotta Sala - cooking recipe

Ingredients

1 (1 lb) box barilla rotini pasta
4 tablespoons extra virgin olive oil, divided
1 shallot, minced
1 medium zucchini, sliced
salt and black pepper
16 ounces cherry tomatoes, halved
1/2 cup ricotta salata, shredded

Preparation

Bring a large pot of water to boil.
In a large skillet, heal half of the oil and saute' shallots for 3 minutes.
Add zucchini and season with salt and pepper. Saute for 3 minutes.
Stir in tomatoes and cook for 2 additional minutes.
Cook pasta according to pkg. directions.
Drain and toss with sauteed ingredients in skillet.
Stir in remaining oil and topo with the ricotta salata cheese before serving.