Fettuccine with Ricotta, Tomatoes and Basil

Fettuccine with Ricotta, Tomatoes and Basil

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"An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil."
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20 m servings 406 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Cook and drain fettuccine as directed on package. Return to saucepan.
  2. Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
  3. Top pasta with tomato, basil and remaining Parmesan cheese.


  • Betty's Tips
  • Ricotta is a white, moist, subtly sweet cheese with a slightly grainy texture. It is a popular ingredient in many Italian dishes.
  • (R)Reg. T.M. of General Mills, Inc. or its affiliates


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This was very gummy and sticky with a bland flavor.

With a few modifications my family found this to be a favorite. In assembling the ricotta mixture I also added in the chopped basil (instead of reserving it), salt and 1/2 tbsp. of fresh crus...

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