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Fettuccine with Ricotta, Tomatoes and Basil

1 (9-oz.) pkg. refrigerated fettuccine
3 tbsp. butter or margarine, melted
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 large tomato, chopped (1 cup)
2 tbsp. coarsely chopped fresh basil leaves

Cook and drain fettuccine as directed on package. Return to saucepan.

Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. 

Toss with hot fettuccine. 

Top pasta with tomato, basil and remaining Parmesan cheese. 
Makes 2 main courses, or 3 side dishes

Rhonda G in Missouri
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