Four-Cheese Fettuccine

Four-Cheese Fettuccine

Fettuccine like you're served in a restaurant can be ready in just minutes at home.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

6

servings

1
package (16 ounces) uncooked fettuccine
2
tablespoons olive or vegetable oil
2
tablespoons butter or margarine
4
medium green onions, chopped ( 1/4 cup)
1
tablespoon chopped fresh parsley
1/2
cup ricotta cheese
1/2
cup crumbled feta cheese (2 ounces)
3/4
cup shredded Asiago cheese (3 ounces)
3/4
cup freshly grated or shredded Parmesan cheese
1/2
teaspoon pepper
Chopped fresh parsley, if desired
  1. Cook and drain fettuccine as directed on package.
  2. Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Cook onions and 1 tablespoon parsley in oil mixture about 4 minutes, stirring occasionally, until onions are tender.
  3. Stir in ricotta and feta cheeses; reduce heat to low. Cook about 2 minutes, stirring frequently, until cheeses are melted.
  4. Add fettuccine, Asiago and Parmesan cheeses and pepper to mixture in skillet. Cook about 4 minutes, tossing gently, until cheeses are melted and fettuccine is evenly coated. Sprinkle with parsley.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
It's important not to overcook the cheeses in the skillet to prevent sticking and burning.
Purchasing
You may want to use Italian flat-leaf parsley instead of curly-leaf parsley for this dish. The slightly stronger flavor of the flat-leaf complements the cheeses.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 205),
  • Total Fat 23g
    • (Saturated Fat 10g,),
  • Cholesterol 115mg;
  • Sodium 470mg;
  • Total Carbohydrate 52g
    • (Dietary Fiber 2g,
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 1/2 High-Fat Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.