Cook penne as label directs. Meanwhile heat 1teaspoon of olive oil in nonstick 10 inch skillet over medium heat. Add 1 garlic clove, pressed, and 1 pint grape tomatoes. Cook 5 minutes, shaking pan. Remove from heat; stir in 1/4 cup chopped fresh basil.
Drain pasta, reserving 1/2 cup cooking water. Return pasta to saucepot, toss with 15 ounces light ricotta cheese, 1/2 cup freshly grated Romano cheese and cooking water. Top with tomatoe mixture.
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 75 (18%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 102.4mg||32 %|
|Sodium 256.5mg||9 %|
|Potassium 230.1mg||6 %|
|Total Carbohydrate 63.1g||19 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 63g|
|Protein 19g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 407
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