1 pound penne

2-3 cloves garlic, minced

1 pint grape or cherry tomatoes, halved

olive oil

1/4 cup chopped fresh basil

1 pint skim milk ricotta cheese

Grated Romano cheese

salt and pepper to taste

reserved pasta water

1. Boil pasta according to directions
2. In medium skillet sauté garlic and tomatoes in a small amount of oil for about 5-7 minutes.
3. Remove from heat and stir in chopped basil
4. Drain pasta, reserve some water
5. Place pasta in large serving bowl, and toss with ricotta cheese.
6. Gently stir in tomato garlic mixture and then Romano cheese.
7. Add salt and pepper to taste.

Analysis: about 550 calories per serving; 9g fat, 4 g fiber