Fusilli with Herbed Ricotta and Grape Tomatoes

Here is a nice pasta for light eating on a summer afternoon after work...This will also help you cut calories and lose some weight too!

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

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.

Enjoy!  Eat Well My friends!