Four-Cheese Fettuccine

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

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 6

Ingredients

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.

Expert Tips

It's important not to overcook the cheeses in the skillet to prevent sticking and burning.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
205),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
10g,
10%
),
Cholesterol
115mg
115%;
Sodium
470mg
470%;
Total Carbohydrate
52g
52%
(Dietary Fiber
2g
2%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
2%;
Calcium
44%;
Iron
20%;
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;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.