FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL
1 pkg. (9 oz) refrigerated fettuccine
3 Tbsp. butter or margarine, melted
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 large tomato, chopped (1 cup)
2 Tbsp. 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. Makes 3 servings.
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