| 1 | package (9 ounces) refrigerated fettuccine |
| 3 | tablespoons butter or margarine, melted |
| 3/4 | cup ricotta cheese |
| 1/2 | cup grated Parmesan cheese |
| 1 | large tomato, chopped (1 cup) |
| 2 | tablespoons coarsely chopped fresh basil leaves |
| 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 fettuccine with tomato, basil and remaining Parmesan cheese. |
I found this recipe one day when BAJ first started living in sin... err.. together. The first time I made it ended in disaster. I know you don't really want the gory details.
Oh, you do?
Ok, so I was waiting for BAJ to come home from work before I started cooking (it's incredibly fast) and was doing some dishes in our dishwasherless apartment. I was washing a glass when it shattered with my hand (and sponge) in it. I wrapped my hand in a towel and waited for him to come home because it was my good hand and I was gushing blood--I couldn't have driven myself to the hospital. Luckily, he came home soon after and off we went.
Needless to say, we had McDonald's that night... it took almost 5 hours for the hospital to see me. YIKES.
This time around (and all times since that first time) went off with much greater success. This was a perfect spring meal, especially considering I needed to purchase no ingredients for it, I have a gorgeous pot of fresh basil growing, and it generates very little heat for a warm kitchen. YAY!
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