I made this because it was quick and easy and we love all of the ingredients. It might need a little bit of salt, and it great the next day. I actually made it again 2 days later with just dry pasta, because it sounded good.
Fettuccine w/ Ricotta, Tomato and Basil - serves 6
2 (9oz each) packages refrigerated fettuccine
6 TBS butter or margarine, melted
1 and 1/2 cups ricotta cheese
1 cup grated Parmesan cheese
2 large tomatoes, seeded and chopped (2 cups)
1/4 cup coarsely chopped fresh basil
Cook and drain fettuccine as directed on package, using 4-quart saucepan. Return to saucepan. In a small bowl, mix butter, ricotta cheese and 3/4 cup of Parmesan; toss with fettuccine. Serve pasta topped with tomatoes, basil and remaining 1/4 cup Parmesan cheese.
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5 comments:
That sounds promising...have you tried it? I'll have to see if Aimee wants to give it a try!
Sounds tasty! I love pasta dishes as of late. Question though- what do you use for your parmesan? The stuff in the bag that's shredded, or do you get a real block of parmesan and grate it yourself, or do you get the expensive stuff that's like in the deli cheese fridge part?
i did this with the dried fett. to save dinero & wish i did it with fresh (fresh is always so much better!). jake really liked this one. thanks for the post!
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