Fettuccine with Ricotta, Tomatoes and Basil Recipe
- 1 (9 ounce) package refrigerated fettuccine
- 3 teaspoons butter or margarine, melted
- 3/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large tomato, chopped
- 2 tablespoons coarsely chopped fresh basil leaves
step 1: Cook and drain fettuccine as directed on package. Return to saucepan.
step 2: Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
step 3: Top pasta with tomato, basil and remaining Parmesan cheese.