So Easy Ricotta and Fettuccine With Tomatoes
- Reviews 2
Ready In: 15 mins
Serves: 4
Ingredients
- 1 (9 ounce) package refrigerated fresh fettuccine
- 4 tablespoons melted butter
- 3⁄4 cup ricotta cheese
- 1⁄3 cup grated fresh parmesan cheese
- 1 pinch garlic powder (optional)
- black pepper
- 2 large plum tomatoes (chopped)
- parmesan cheese, for topping
Directions
- Cook the pasta to el dente (do not overcook the pasta, fresh pasta will take less time then dryed, so cook the fresh pasta according to package directions) drain and polace in a large bowl.
- In a bowl mix together the ricotta with melted butter pinch garlic powder (if using) and 1/3 cup grated Parmesan cheese; mix to combine; add to the cooked pasta and toss.
- Season with black pepper to taste.
- Divide into bowls then top with chopped tomatoes.
- Sprinkle with more Parmesan cheese.
- Delicious!
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