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