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 min
  • Total Time 20 min
  • Servings 3

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.

Expert Tips

Ricotta is a white, moist, subtly sweet cheese with a slightly grainy texture. It is a popular ingredient in many Italian dishes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
13g,
13%
Trans Fat
1/2g
1/2%
),
Cholesterol
60mg
60%;
Sodium
630mg
630%;
Total Carbohydrate
51g
51%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
15%;
Calcium
40%;
Iron
15%;
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.