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Tomato Basil Pasta with Ricotta

Yield: 4 servings
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients

  • 8 oz. cavatappi pasta (reserve 1/2 cup of the pasta water before draining pasta)
  • 1 teaspoon extra virgin olive oil
  • 10 oz. grape or cherry tomatoes, cut in half
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, thinly sliced
  • 1/2 cup part-skim ricotta cheese
  • Salt and pepper, to taste

Instructions

  • Cook the pasta according to the directions on the box. Before draining, reserve 1/2 cup of the pasta water.
  • Heat the oil in a nonstick pan over medium heat and add the tomatoes. Stir in the garlic and season with salt and pepper.
  • Cover with a lid and cook over medium heat for 7 minutes, stirring occasionally. There should be juice from the tomatoes at the end of the cooking time.
  • Add the cooked pasta and basil to he pan. If it seems dry add in some of the reserved pasta water.
  • Top with small spoonfuls of the ricotta cheese.