Fusilli with Herbed Ricotta and Grape Tomatoes

• salt
• 1 c. part-skim ricotta cheese
• 1 tbsp. fresh oregano leaves
• 1/4 c. Grated Pecorino Romano cheese
• 1/4 c. fresh basil leaves
• 12 oz. fusilli or corkscrew pasta
• 1 pt. grape tomatoes

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.
5. Drain pasta and tomatoes; return to pot.
6. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes.
7. Toss with remaining basil.
8. Serve with additional cheese if you like.Nutritional information is based on a 2-cup serving.

salt, ricotta cheese, fresh oregano, romano cheese, fresh basil, fusilli, grape tomatoes

Taken from www.delish.com/recipefinder/fusilli-herbed-ricotta-grape-tomatoes-ghk0208 (may not work)