Pasta With Ricotta & Edamame

• 1 (15 ounce) container ricotta cheese (I use part skim)
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1 lb rotini pasta or 1 lb other short pasta
• 2 cups frozen shelled edamame
• 1/3 cup finely chopped basil
• 1/3 cup chopped sun-dried tomato (not in oil)
• salt and pepper

1. Stir ricotta with parmesan and 1/2 teaspoon salt in a large bowl.
2. Bring large pot of salted water to a boil and cook pasta al dente.
3. Add edamame to pot for final 3 minute of pasta cooking time.
4. Reserve 1 cup cooking water before draining pasta & edamame.
5. Add pasta & edamame to bowl with cheese mixture with 1/2 cup of cooking water (If mixture is too dry, add more of the water 1 tablespoons at a time until creamy).
6. Stir in basil & sundried tomatoes.
7. Season with salt & pepper.
8. Serve immediately.

ricotta cheese, parmesan cheese, salt, rotini pasta, edamame, basil, tomato, salt

Taken from www.food.com/recipe/pasta-with-ricotta-edamame-387624 (may not work)