Fettuccine with Ricotta, Tomatoes and Basil

By carvalhohm

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

Preparation

Step 1

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.

1 Serving Calories510 ( Calories from Fat210), Total Fat23g (Saturated Fat13g, Trans Fat1/2g ), Cholesterol60mg Sodium630mg Total Carbohydrate51g (Dietary Fiber3g Sugars4g ), Protein24g