1 (9 ounce) packages
of refrigerated fettuccine
parmesan cheese, grated
( 1-1 1/2 cups)
2 tablespoons fresh basil, chopped or 3/4 teaspoon
- Cook and drain pasta according to package directions.
- Drain and put back in the saucepan.
- While pasta is cooking, stir together the butter, ricotta and 1/2 cup parmesan.
- Toss this with the hot pasta.
- Put in serving dish or dishes.
- Top with tomato, basil and remaining parmesan.