Pasta, Macaroni and Noodles
FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL

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Il Fornaio Pasta Book : Authentic Recipes Celebrating Italy's Regional Pasta Dishes by Maurizio Mazzon, Hardcover - 180 pages, Published: August 2002 Pasta : Food Made Fast Williams-Sonoma by Julia della Croce, Hardcover - 112 pages, Published: December 2006

(from Betty Crocker)

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

• 1 package (9 ounces) refrigerated fettuccine
  
  
• 3 tablespoons butter or margarine, melted
  
  
• 3/4 cup ricotta cheese
  
  
• 1/4 cup grated Parmesan cheese
  
  
• 1 large tomato, chopped (1 cup)
  
  
• 2 tablespoons coarsely chopped fresh basil leaves

• 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 pasta with tomato, basil and remaining Parmesan cheese.

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· Calzone Italiano

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