Fusilli with Ricotta & Cherry Tomatoes
Fusilli with Ricotta and Cherry Tomatoes
Yield: 4-6 servings
Cook Time: 7-10 minutes
Suggestion: Serve as a main course or side dish. Garnish with more Parmesan if desired.
Tips: May be served as a warm main or side dish, or chilled as a pasta salad. Rotini pasta may be used instead of fusilli pasta.
  • 2 cups cherry tomatoes, halved
  • 1 tablespoon minced garlic
  • 12 basil leaves, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1 lb. fusilli (or rotini) pasta
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt (or season to your liking)
  • 1/4 teaspoon pepper (or season to your liking)
In a large mixing bowl, gently toss together halved tomatoes, garlic, basil olive oil, salt and pepper. Cover and refrigerate for 30 minutes or more. When ready to serve, remove mixture from refrigerator and allow to sit while cooking pasta.

Cook fusilli pasta according to package directions in salted water until al dente. Drain, then add to cherry tomato mixture. Add ricotta and Parmesan cheeses and gently toss until combined. Serve immediately or store in refrigerator until ready to serve.