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Fettuccine with Ricotta, Tomatoes and Basil

"An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil."
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20 m servings 321 cals
Original recipe yields 3 servings

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  • Prep

  • Cook

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  1. Cook and drain fettuccine as directed on package. Return to saucepan.
  2. Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
  3. Top pasta with tomato, basil and remaining Parmesan cheese.


  • Betty's Tips
  • Ricotta is a white, moist, subtly sweet cheese with a slightly grainy texture. It is a popular ingredient in many Italian dishes.
  • ®Reg. T.M. of General Mills, Inc. or its affiliates

Nutrition Facts

Per Serving: 321 calories; 8.1 g fat; 49.3 g carbohydrates; 12.8 g protein; 79 mg cholesterol; 156 mg sodium. Full nutrition


Read all reviews 2
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This was very gummy and sticky with a bland flavor.

With a few modifications my family found this to be a favorite. In assembling the ricotta mixture I also added in the chopped basil (instead of reserving it), salt and 1/2 tbsp. of fresh crus...