Whole Wheat Pasta with Herbed Ricotta


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Serves 4 | Prep Time 10 | Cook Time 12

Why I Love This Recipe


Ingredients You'll Need

Salt
1 cup part-skim ricotta cheese
1 tablespoon fresh oregano leaves, chopped
1/4 cup (plus additional for serving) grated Pecorino Romano cheese
1/4 cup (packed) fresh basil leaves, chopped
12 ounces whole wheat corkscrew pasta
1 pint grape tomatoes


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.


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