Fusilli with Herbed Ricotta and Grape Tomatoes

 

Ingredients

• Salt
• 1 cup(s) part-skim ricotta cheese
• 1 tablespoon(s) fresh oregano leaves, chopped
• 1/4 cup(s) (plus additional for serving) grated Pecorino Romano cheese
• 1/4 cup(s) (packed) fresh basil leaves, chopped
• 12 ounce(s) fusilli or corkscrew pasta
• 1 pint(s) (2 cups) grape tomatoes

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Directions

1. Heat large covered saucepot of salted water to boiling on high.
2. Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.
3. Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remain.
4. 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.