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
