Whole Wheat Pasta with Herbed Ricotta
  • Cooking Time: 12
  • Servings: 4
  • Preparation Time: 10
  • 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
  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.