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Fettuccine with Ricotta, Tomatoes and Basil

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Fettuccine with Ricotta, Tomatoes and Basil
  • Prep 10 min
  • Total 20 min
  • Servings 3
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An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.
Updated Apr 9, 2007

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Ricotta is a white, moist, subtly sweet cheese with a slightly grainy texture. It is a popular ingredient in many Italian dishes.

Nutrition

510 Calories, 23g Total Fat, 24g Protein, 51g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
13g
67%
Trans Fat
1/2g
Cholesterol
60mg
21%
Sodium
630mg
26%
Potassium
250mg
7%
Total Carbohydrate
51g
17%
Dietary Fiber
3g
13%
Sugars
4g
Protein
24g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
40%
40%
Iron
15%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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