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Fettuccini w/Ricotta, Tomatoes, and Basil (D, TNT)
Source: Betty Crocker
Serves: 8

1 9-ounces package refrigerated or dried fettuccini
3 tbsp. butter or margarine, melted
3/4 cup ricotta cheese
1/4 cup Parmesan cheese, grated
1 large tomato, chopped
2 tbsp. coarsely chopped fresh basil leaves

Cook and drain fettuccini as directed on package. Return to saucepan.

Stir together butter, ricotta cheese and 1/3 of the Parmesan cheese. Toss with hot fettuccini.

Top pasta with tomato, basil, and remaining Parmesan cheese.

Poster's Notes:
An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A