Saturday, September 20, 2008

Fettucine with Riccota, Tomatoes, and Basil

1-9oz pkg refrigerated fettuccine I used boxed, half regular, half spinach
3T butter or margarine, melted
3/4c ricotta cheese
1/4c grated Parmesan
1 large tomato, seeded and chopped
2T coarsely chopped fresh basil (FRESH is important here!)

1. Cook and drain fettuccine as directed on package. Return to saucepan.
2. Stir together butter, ricotta, and 1/3c Parmesan. Toss with hot pasta.
3. Top pasta with tomato and remaining Parmesan.
4. Serve

I found this recipe when I first moved on my own, probably from the Betty Crocker website. The first time I planned to make it, I was washing up some dishes (no dishwasher) waiting for BAJ to come home from fencing practice. A glass broke, with my hand in it, and I had to go to the hospital. Luckily, he came not too long later. I still have a big scar on my hand as a result--it was a really traumatic experience, because it was soon after the first of the year and the ER was packed... I waited to be seen by a doctor for at least FIVE hours. A simple gash on my hand led to my going into shock from loss of blood.

A pretty gory story, but it's what I think of every time I make this dish.

I LOVE to make this. It's got the best of summer, and I've made it a lot this year because I've been growing my own basil. When you use the refrigerated pasta, it's ready in 10 minutes. Can't beat it.

1 comment:

Lauren said...

Eeeek! I'd be traumatized too, and would probably never make it again. Hee hee!

And I must say again that this was so good!

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