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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Fettuccine with Ricotta, Tomatoes and Basil Recipe

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This recipe for Fettuccine with Ricotta, Tomatoes and Basil is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (9 oz.) refrigerated fettuccine
3 tbsp. butter or margarine, melted
¾ c. ricotta cheese
¼ c. grated Parmesan cheese
1 large tomato, chopped (1 c.)
2 tbsp. coarsely chopped fresh basil leaves
Directions:
Directions:
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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