Categories: Pasta

Ingredients

• 16 oz penne
• 1 tsp olive oil
• 1 garlic clove, pressed
• 1 pint grape tomatoes
• 1/4 c fresh basil
• 15 oz light ricotta cheese
• 1/3 c romano cheese, grated

Directions

1. Cook pasta as directed (reserve 1/2 c water when draining)

2. Meanwhile, heat olive oil in non-stick 10" skillet over medium heat.

3. Add garlic and tomatoes. Cook 5 minutes, shaking pan.

4. Remove from heat, stir in basil

5. Drain pasta, reserving 1/2 c cooking water. Return pasta to saucepot; toss with ricotta and romano cheese and cooking water.

6. Top with tomato mixture

Email to a friend | Print this recipe | Back