Fusilli with Herbed Ricotta and Grape Tomatoes
1 c. Part-skim ricotta cheese
1 Tbsp. Fresh oregano leaves, chopped
1/4 c. (plus additional for serving) Pecorino Romano cheese, grated
1/4 c. Fresh basil leaves, chopped
12 oz. fusilli or corkscrew pasta
1 pt. (2 c.) Grape tomatoes
Salt (to taste)
Heat a large covered saucepot of salted water to boiling on high heat.
Meanwhile, in a small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.
Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remains.
Reserve 1/4 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 desired.
Recipe from Good Housekeeping
Nutrition information per serving:
Total fat 8g
Saturated fat 4g
Dietary fiber 3g