Pasta with Ricotta and Grape Tomatoes

By lindybug

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

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.