Pasta with Ricotta and Grape Tomatoes
By lindybug
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Ingredients
- 16 oz penne
- 1 tsp olive oil
- 1 garlic clove, minced
- 1 pint grape tomatoes
- 1/4 cup chopped fresh basil
- 15 oz light ricotta cheese
- 1/3 cup freshly grated Parmesano Romano cheese
Details
Servings 4
Preparation
Step 1
Cook pasta according to pkg directions. Meanwhile, heat olive oil in nonstick 10" skillet over medium heat. Add garlic and tomatoes. Cook 5 min, shaking pan, Remove from heat; stir in basil.
Drain pasta, reserving 1/2 cup cooking water. Return pasta to saucepot; toss with with ricotta cheese, Romano cheese and cooking water. Top with tomato mixture.
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