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Four-Cheese Fettuccine




Source of Recipe


Betty Crocker


List of Ingredients




1 package (16 ounces) uncooked fettuccine
2 tablespoons olive or vegetable oil
2 tablespoons butter or margarine
4 medium green onions, chopped (1/4 cup)
1 tablespoon chopped fresh parsley
1/2 cup ricotta cheese
1/2 cup crumbled feta cheese (2 ounces)
3/4 cup shredded Asiago cheese (3 ounces)
3/4 cup freshly grated or shredded Parmesan cheese
1/2 teaspoon pepper
Chopped fresh parsley, if desired

Recipe



Cook and drain fettuccine as directed on package.

Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Cook onions and 1 tablespoon parsley in oil mixture about 4 minutes, stirring occasionally, until onions are tender.

Stir in ricotta and feta cheeses; reduce heat to low. Cook about 2 minutes, stirring frequently, until cheeses are melted.

Add fettuccine, Asiago and Parmesan cheeses and pepper to mixture in skillet. Cook about 4 minutes, tossing gently, until cheeses are melted and fettuccine is evenly coated. Sprinkle with parsley.