PASTA

Ingredients

Salt
1 cup(s) part-skim ricotta cheese
1 tablespoon(s) fresh oregano leaves, chopped
1/4 cup(s) (plus additional for serving) grated Pecorino Romano cheese
1/4 cup(s) (packed) fresh basil leaves, chopped
12 ounce(s) fusilli or corkscrew pasta
1 pint(s) (2 cups) grape tomatoes

--------------------------------------------------------------------------------

Directions

1.Heat large covered saucepot of salted water to boiling on high.
2.Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.
3.Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remain.
4.Reserve 1/4 cup pasta cooking water. Drain pasta and tomatoes; return to pot. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.


Nutritional information is based on a 2-cup serving.