Fettuccine with Heirloom Tomatoes, Fresh Basil, Ricotta Cheese, and Parmesan
Sep 12, 2011
When tomatoes are in season, this is a great way to capture their flavor in a warm meal without cooking the fresh flavor and plumpness out of them. Recipe by Denise Santoro Lincoln
- Servings
- 4 servings
- Course
- Entree
Tags
Ingredients
- Half a batch of freshly prepared and cooked fettuccini
- 1 -2 pounds of heirloom tomatoes chopped
- 1/2 cup fresh ricotta cheese
- 3 tablespoons chopped basil
- Olive oil
- 2 tablespoons freshly grated Parmesan Cheese
Instructions
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Add the cooked pasta to a large bowl, adding enough olive oil to thinly coat the noodles.
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Add the tomatoes, basil, ricotta cheese and Parmesan and toss.
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Season with salt and pepper if desired (I find that the Parmesan often adds enough saltiness to the dish, but you may need more).
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Serve and enjoy.