Monday, February 27, 2012

Fettuccine with Ricotta, Tomatoes and Basil

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

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

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