Ricotta and Tomato Fettuccine

• 9 ounces fettuccine
• 3 tablespoons butter, melted
• 34 cup ricotta cheese
• 14 cup grated asiago cheese, DIVIDED (or can use parmasen)
• 12 teaspoon garlic powder
• 1 large tomatoes, chopped (about 1 cup)
• 2 tablespoons coarsely chopped fresh basil leaves

1. Cook fettuccine as directed on package; drain.
2. Return to saucepan.
3. Stir together butter, ricotta cheese, half of the asagio cheese and Garlic powder.
4. Toss with the hot cooked fettucine.
5. Top with tomatoes and basil and remaining asagio cheese.

fettuccine, butter, ricotta cheese, asiago cheese, garlic, tomatoes, fresh basil

Taken from www.food.com/recipe/ricotta-and-tomato-fettuccine-133499 (may not work)