Fusilli with Herbed Ricotta and Grape Tomatoes

Prep time: 10 mins

Cook time: 15 mins

Serves: 4, as a main meal

INGREDIENTS:

Salt, as needed

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

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.

Reserve 1/4 cup pasta cooking water. Drain pasta and return to pot; then add the tomatoes. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.

Yields 4, 2-cup servings