Fettuccine with Ricotta, Tomatoes and Basil Recipe

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

Directions
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.

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