Ingredients:
1 9-ounces package refrigerated or dried fettuccini
3 tbsp. butter or margarine, melted
3/4 cup ricotta cheese
1/4 cup Parmesan cheese, grated
1 large tomato, chopped
2 tbsp. coarsely chopped fresh basil leaves
Method:
Cook and drain fettuccini as directed on package. Return to saucepan.
Stir together butter, ricotta cheese and 1/3 of the Parmesan cheese. Toss with hot fettuccini.
Top pasta with tomato, basil, and remaining Parmesan cheese.
