Ingredients
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
Preparation
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.
