Fettuccine
3 tbs. butter, melted
3/4 cub Ricotta Cheese
1/2 cup grated Parmesan Cheese
1 lg. Tomato, chopped
2 tbs coarsely chopped fresh Basil Leaves
Cook fettuccine and drain; return to pan. Stir melted butter, ricotta cheese and 1/3 of parmesan cheese and toss into hot fettuccine. Top with tomato, basil and remaining parmesan cheese.
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment