Fettuccine with Basil, Ricotta and Tomatoes

This was pretty tasty and super easy. I served it with oven roasted red potatoes so we had quite the carb-fest!

Oven Roasted Red Potatoes

4 red potatoes
Olive Oil
Thyme
Rosemary

Cut potatoes into bite-sized pieces and put them in a single layer on baking sheet. Toss with olive oil to coat, add thyme and rosemary. Salt and pepper to taste. Roast in a 425 degree oven for about 20 minutes, tossing occasionally.

Fettuccine with Basil, Ricotta and Tomatoes

1 9 oz. package refrigerated fettuccine
3 tablespoons butter or margarine, melted
3/4 cup ricotta
1/4 cup Parmesan
Several grape tomatoes, halved
2 tablespoons coarsely chopped fresh basil

Cook and drain fettuccine as directed on package. Return to saucepan. Stir together butter, ricotta and 1/3 cup Parmesan. Toss with hot pasta. Top pasta with tomatoes, basil and remaining Parmesan.