An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.
Fettuccine with Ricotta, Tomatoes and Basil
- Prep Time 10 min
- Total 20 min
- Servings 3
- Ingredients 6
Ingredients
- 1 package (9 ounces) refrigerated fettuccine
- 3 tablespoons butter or margarine, melted
- 3/4 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large tomato, chopped (1 cup)
- 2 tablespoons coarsely chopped fresh basil leaves
Instructions
-
Step1Cook and drain fettuccine as directed on package. Return to saucepan.
-
Step2Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
-
Step3Top fettuccine with tomato, basil and remaining Parmesan cheese.
Nutrition
510
Calories
23g
Total Fat
24g
Protein
51g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 510
- Calories from Fat
- 210
- Total Fat
- 23g
- 36%
- Saturated Fat
- 13g
- 67%
- Trans Fat
- 1/2g
- Cholesterol
- 60mg
- 21%
- Sodium
- 630mg
- 26%
- Potassium
- 250mg
- 7%
- Total Carbohydrate
- 51g
- 17%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 4g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 15%
- 15%
- Calcium
- 40%
- 40%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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