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Fettuccine w/ Ricotta, Tomatoes & Basil




Source of Recipe


Betty Crocker


List of Ingredients




1 package (9 ounces) refrigerated fettuccine
3 tablespoons butter or margarine, melted
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 large tomato, chopped (1 cup)
2 tablespoons coarsely chopped fresh basil leaves


Recipe



1. Cook and drain fettuccine as directed on package. Return to saucepan.
2. Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
3. Top pasta with tomato, basil and remaining Parmesan cheese.