Fettuccine with Ricotta, Tomatoes and Basil

An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.

Fettuccine with Ricotta, Tomatoes and Basil

BettyCrockerRecipe by BettyCrocker

Rated 4.5 Stars
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10 minutes

20 minutes

3 servings

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Nutrition Info

  • 1 Serving
  • 510
  • 23g
    (Saturated Fat 13g, Trans Fat 1/2g)
  • 60mg
  • 630mg
  • 51g
    (Dietary Fiber 3g, Sugars 4g)
  • 24g
  • Percent Daily Value*
  • 25%
  • 15%
  • 40%
  • 15%
  • Exchanges
  • 3
  • 2
  • 1/2
  • 3
  • Carbohydrate Choices
  • 3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Did You Know...

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

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

Directions

  1. 1Cook and drain fettuccine as directed on package. Return to saucepan.
  2. 2Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
  3. 3Top fettuccine with tomato, basil and remaining Parmesan cheese.

Categories: Course, Breakfast, Lunch & Snacks, Vegetarian, Main Dishes, Pasta, Vegetarian, Side Dishes, Pasta, Cuisine, Italian, Vegetarian, Healthy, Ingredient, Cheese, Pasta

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