Recipe: Fusilli with Red & Yellow Tomato Sauce

We tried out this recipe from a cookbook that my mom bought me, Fix It Quick Brand Name Weeknight Meals (it's a mouthful, right?). It's a very easy cookbook with big, colorful pictures! Hooray!

It's a great recipe- we both enjoyed it! As usual, I'll add my own modifications at the end...

1/2	cup (1 stick) I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
1	medium onion, chopped
2	cloves garlic, finely chopped (optional)
1-1/2	pounds red and/or yellow cherry tomatoes, halved
1/3	cup chopped fresh basil leaves
1	box (16 ounces) fusilli pasta, cooked and drained
	Grated Parmesan cheese

In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter!® Spread over medium heat and cook onion, stirring occasionally, 2 minutes or until softened. Stir in garlic and tomatoes and cook, stirring occasionally, 5 minutes or until tomatoes soften but do not lose their shape and sauce thickens slightly. Stir in basil and season, if desired, with salt and ground black pepper. In large serving bowl, toss sauce with hot fusilli and sprinkle with cheese.

Purple's Notes: Our medium onion was a BIG medium onion... we opted for about 1/4 instead. The garlic and butter sauce is fantastic, but we minimized the tomatoes a bit, just for our own taste. Overall, this is an easy and tasty recipe!

Oh, and I'm leaving the I Can't Believe It's Not Butter!® brand name in there because that's the way the recipe is printed... but I assure you that it works with any buttery product. :)

Picture source and recipe here