INGREDIENTS
Salt
1 cup(s) part-skim ricotta cheese
1 tablespoon(s) fresh oregano leaves chopped
1/4 cup(s) grated Pecorino Romano cheese (plus additional for serving)
1/4 cup(s) fresh basil leaves (packed) chopped
12 ounce(s) fusilli or corkscrew pasta
1 pint(s) grape tomatoes (2 cups)
DIRECTIONS
Heat large covered saucepot of salted water to boiling on high.
Meanwhile, in 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 remain.
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 you like.
Salt
1 cup(s) part-skim ricotta cheese
1 tablespoon(s) fresh oregano leaves chopped
1/4 cup(s) grated Pecorino Romano cheese (plus additional for serving)
1/4 cup(s) fresh basil leaves (packed) chopped
12 ounce(s) fusilli or corkscrew pasta
1 pint(s) grape tomatoes (2 cups)
DIRECTIONS
Heat large covered saucepot of salted water to boiling on high.
Meanwhile, in 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 remain.
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 you like.
4 Servings.
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