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.

Recipe By The Gourmet Mom
Lisa Montalva
Related Posts Plugin for WordPress, Blogger...