Fettuccine With Ricotta Tomatoes And Basil Recipes

CHICKEN FETTUCCINE WITH RICOTTA & BASIL

Chicken Fettuccine With Ricotta & Basil image

This is a very simple and quick hearty dish that takes no time to prepare. The whole family will love it. It can also be prepared vegetarian by taking out chicken. Top out this Italian inspired meal with tossed salad and garlic bread with cheese.

Provided by Shoppohollic

Categories Chicken

Time 30m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breasts (poached)
1 (9 ounce) package refrigerated fresh fettuccine
3 tablespoons butter, melted
3/4 cup ricotta cheese
1/4 cup finely grated parmesan cheese
1 tomatoes, finely chopped
chopped fresh basil leaf

Steps:

-Place chicken on cutting board and cut into bite size pieces; about 1inch. chunks.
-Cook and drain fettuccine as directed on package. Then return fettucinne to saucepan.
-Stir together butter, ricotta cheese 1/3C parmesan cheese and immediately toss with hot fettucinne.
-Top fettucinne with chicken, tomatoes, basil and remaining parmesan cheese.
-Serve warm!

Nutrition Facts : Calories 671, Fat 25.9, SaturatedFat 14.7, Cholesterol 222.8, Sodium 387.4, Carbohydrate 50.5, Fiber 0.5, Sugar 1.3, Protein 56.6

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

Pasta With Fresh Tomato Sauce and Ricotta image

This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.

Provided by David Tanis

Categories easy, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound dried pasta, such as farfalle or penne
Salt and pepper
2 tablespoons butter, softened
Crushed red pepper (optional)
2 ½ cups Quick Fresh Tomato Sauce, warm (see recipe)
6 ounces ultra-fresh ricotta, at room temperature
Grated pecorino
Basil leaves, for garnish

Steps:

Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

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