Fettuccine with Ricotta, Tomatoes and Basil

Fettuccine with Ricotta, Tomatoes and Basil

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

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

3

servings

1
package (9 ounces) refrigerated fettuccine
3
tablespoons butter or margarine, melted
3/4
cup ricotta cheese
1/2
cup grated Parmesan cheese
1
large tomato, chopped (1 cup)
2
tablespoons coarsely chopped fresh basil leaves
  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 fettuccine with tomato, basil and remaining Parmesan cheese.
Makes 3 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Ricotta is a white, moist, subtly sweet cheese with a slightly grainy texture. It is a popular ingredient in many Italian dishes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 510
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 13g,
    • Trans Fat 1/2g),
  • Cholesterol 60mg;
  • Sodium 630mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 24g;
Percent Daily Value*:
    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.