Four-Cheese Fettuccine

Photo by Michele H.
Adapted from bettycrocker.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

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

Directions

Cook and drain fettuccine as directed on package. 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. Stir in ricotta and feta cheeses; reduce heat to low. Cook about 2 minutes, stirring frequently, until cheeses are melted. 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.

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