Recipe for You - Whole Wheat Pasta with Herbed Ricotta

Whole Wheat Pasta with Herbed Ricotta

Ingredients:
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:
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.

Yield: 4 servings