FUSILLI WITH HERBED RICOTTA AND GRAPE TOMATOES {good housekeeping}

By grinder

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

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

Details

Servings 4

Preparation

Step 1

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.