• 2servings
  • 15minutes
  • 615calories

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Ingredients Jump to Instructions ↓

  1. 1 pkg (9 oz) refrigerated fettuccine

  2. 2 Tbsp olive oil, preferably extra-virgin

  3. 1 pt cherry tomatoes, halved

  4. 2 tsp minced garlic

  5. 1/2 tsp salt

  6. 1/4 tsp pepper

  7. 1/2 cup chopped basil or parsley

  8. 1/2 cup farmer cheese or ricotta cheese

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook as package directs. Drain well, then return to the pot.2. While pasta cooks, heat oil in a large nonstick skillet. Add tomatoes, garlic, salt and pepper. Stir over medium heat 3 minutes or until tomatoes soften.3. Pour over pasta in pot, add basil and toss to mix. Spoon into serving bowls; top with dollops of cheese.For 4 servings simply double the ingredients.


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