An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.
package (9 ounces) refrigerated fettuccine
tablespoons butter or margarine, melted
cup ricotta cheese
cup grated Parmesan cheese
large tomato, chopped (1 cup)
tablespoons coarsely chopped fresh basil leaves
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 fettuccine with tomato, basil and remaining Parmesan cheese.
Ricotta is a white, moist, subtly sweet cheese with a slightly grainy texture. It is a popular ingredient in many Italian dishes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Fettuccine with Ricotta Tomatoes and Basil