Fettuccine with Ricotta, Tomatoes and Basil
Recipe loosely adapted from bettycrocker.com
Picture by Kelly
1/2 (1/2 box) pound fettuccine
3/4 cup ricotta cheese
1/2 grated Parmesan cheese
2 large roma tomatoes, chopped
2 tablespoons basil, coarsely chopped
2 tablespoons water, reserved from pasta water
salt and pepper, to taste
- Bring a large pot of well salted water to boil. Cook fettuccine according to package directions. Drain, but reserve 2 tablespoons water.
- Stir together riccotta cheese, 1/3 cup of Parmesan, salt and pepper. Toss with hot fettuccine. Add water, 1 tablespoon at a time, until cheese sauce has thinned slightly.
- Top with tomatoes, basil, and remaining Parmesan.