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Four-Cheese Fettuccine

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By Betty Crocker Kitchens
Updated Aug 25, 2010
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Fettuccine like you're served in a restaurant can be ready in just minutes at home.

Four-Cheese Fettuccine

  • Prep Time 10 min
  • Total 25 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 1 package (16 ounces) uncooked fettuccine
  • 2 tablespoons olive or vegetable oil
  • 2 tablespoons butter or margarine
  • 4 medium green onions, chopped ( 1/4 cup)
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup ricotta cheese
  • 1/2 cup crumbled feta cheese (2 ounces)
  • 3/4 cup shredded Asiago cheese (3 ounces)
  • 3/4 cup freshly grated or shredded Parmesan cheese
  • 1/2 teaspoon pepper
  • Chopped fresh parsley, if desired

Instructions

  • Step 
    1
    Cook and drain fettuccine as directed on package.
  • Step 
    2
    Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Cook onions and 1 tablespoon parsley in oil mixture about 4 minutes, stirring occasionally, until onions are tender.
  • Step 
    3
    Stir in ricotta and feta cheeses; reduce heat to low. Cook about 2 minutes, stirring frequently, until cheeses are melted.
  • Step 
    4
    Add fettuccine, Asiago and Parmesan cheeses and pepper to mixture in skillet. Cook about 4 minutes, tossing gently, until cheeses are melted and fettuccine is evenly coated. Sprinkle with parsley.

Nutrition

500 Calories
23g Total Fat
23g Protein
52g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
205
Total Fat
23g
0%
Saturated Fat
10g
0%
Cholesterol
115mg
0%
Sodium
470mg
0%
Total Carbohydrate
52g
0%
Dietary Fiber
2g
0%
Protein
23g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
2%
2%
Calcium
44%
44%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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