Pasta with Ricotta and Grape Tomatoes

By phowley

Ingredients

• 16 oz pkg penne
• 1 tsp olive oil
• 1 clove garlic
• 1 pint grape tomatoes
• 1/4 c chopped fresh basil
• 15 oz light ricotta cheese
• 1/3 c freshly grated Romano cheese

Preparation

Step 1

Cook penne according to package.
Meanwhile, heat olive oil in nonstick 10" skillet over medium heat.
Add garlic (pressed) and tomatoes.
Cook 5 minutes, shaking pan.
Remove from heat.
Stir in basil.
Drain pasta, reserving 1/2 c cooking water.
Return pasta to saucepot and toss with ricotta, Romano, and reserved water.
Top with tomato mixture.