Pasta, Macaroni and Noodles  Fettuccine with Ricotta, Tomatoes and Basil

Pasta, Macaroni and Noodles

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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

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Pasta : Food Made Fast
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.

Related Recipes:
· Calzone Italiano

· About Pasta, Macaroni and Noodles

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