Ingredients for Ricotta And Tomato Fettuccine
- 1 pound fettuccine
- 2 tablespoons butter
- 1 cup ricotta cheese
- Asiago Cheese
- 1/2 teaspoon garlic powder
- 1 cup cherry or grape tomatoes, halved
- Fresh Basil Leaves
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How to Make Ricotta And Tomato Fettuccine
- Cook 1 pound fettuccine according to package directions until al dente.
- While the pasta cooks, prepare the sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat.
- Stir in 1 cup ricotta cheese, 1/2 cup grated Asiago cheese, and 1/2 teaspoon garlic powder. Cook for 2-3 minutes, stirring frequently, until heated through and slightly thickened.
- Drain the cooked fettuccine and add it to the saucepan with the ricotta mixture.
- Toss gently to coat the pasta evenly.
- Remove from heat and stir in 1 cup cherry or grape tomatoes, halved, and 1/4 cup fresh basil, chopped.
- Serve immediately, topped with the remaining 1/2 cup grated Asiago cheese and extra basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
10g
Fat
50g
Carbs
16g
