FUSILLI WITH HERBED RICOTTA AND GRAPE TOMATOES {good housekeeping}

Calories 440/ Total Fat 8g/ Saturated Fat 4g/ Cholesterol 24mg /Sodium 295mg /Total Carbohydrate 71g /Dietary Fiber 3g /Sugars -- /Protein 20g /Calcium

FUSILLI WITH HERBED RICOTTA AND GRAPE TOMATOES {good housekeeping}
FUSILLI WITH HERBED RICOTTA AND GRAPE TOMATOES {good housekeeping}

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Salt

  • 1

    cup part-skim ricotta cheese {248g}

  • 1

    Tbsp.fresh oregano leaves, chopped

  • 1

    oz.+ grated Pecorino Romano cheese

  • 1/4

    c. {packed} fresh basil leaves, chopped

  • 12

    oz. fusilli or corkscrew pasta

  • 1

    pint {2 c.} grape tomatoes

Directions

Heat large covered sauce pot of salted water to boiling on high. In small bowl, combine ricotta, oregano, ¼ cup Romano and half of basil. Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remain. Reserve ¼ 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.

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