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Four-Cheese Fettuccine


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Rate this recipe 4.4/5 (10 Votes)


  • 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


Adapted from


Step 1

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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