Ingredients
Salt
1 cup part-skim ricotta cheese
1 Tbs fresh oregano leaves, chopped
¼ cup plus additional for serving, grated Pecorino Romano cheese
¼ cup packed fresh basil leaves, chopped
12 oz gluten free fusilli or corkscrew pasta
1 pint grape tomatoes
Directions
Cook pasta according to package directions until al dente, adding tomatoes when 3 minutes of cooking time remain. Meanwhile, in small bowl, combine ricotta, oregano, ¼ cup Romano, and half of the basil. Reserve ¼ 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 and salt to taste. Serve with additional cheese if desired. (Serves: 4)
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