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
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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.
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