Tomato Basil Fettuccine

• 1 pint cherry tomatoes, halved
• 1 teaspoon kosher salt
• 1 (10-ounce) package uncooked dried tomato basil or regular fettuccine
• 1 tablespoon olive or vegetable oil
• 10 (3/4-ounce) slices Land O Lakes 4 Cheese Italian Blend, chopped
• 2 tablespoons chopped fresh basil leaves
• Freshly ground pepper, if desired
• Fresh basil leaves, if desired

1. Heat oven to 325F.
2. Place tomatoes, cut-side up, onto 15x10x1-inch baking pan or large baking sheet; sprinkle with salt.
3. Bake 20-25 minutes or until hot and tender.
4. Cook fettuccine according to package directions.
5. Drain.
6. Toss fettuccine with oil; arrange on serving platter.
7. Top with cheese, hot roasted tomatoes and chopped basil.
8. Toss before serving; add pepper, if desired.
9. Garnish with basil leaves.

cherry tomatoes, kosher salt, tomato basil, olive, italian blend, fresh basil, freshly ground pepper, fresh basil

Taken from www.landolakes.com/recipe/2618/tomato-basil-fettuccine (may not work)