So Easy Ricotta and Fettuccine With Tomatoes

• 1 (9 ounce) packagerefrigerated fresh fettuccine
• 4 tablespoons melted butter
• 34 cup ricotta cheese
• 13 cup grated fresh parmesan cheese
• 1 pinch garlic powder (optional)
• black pepper
• 2 large plum tomatoes (chopped)
• parmesan cheese, for topping

1. Cook the pasta to el dente (do not overcook the pasta, fresh pasta will take less time then dryed, so cook the fresh pasta according to package directions) drain and polace in a large bowl.
2. In a bowl mix together the ricotta with melted butter pinch garlic powder (if using) and 1/3 cup grated Parmesan cheese; mix to combine; add to the cooked pasta and toss.
3. Season with black pepper to taste.
4. Divide into bowls then top with chopped tomatoes.
5. Sprinkle with more Parmesan cheese.
6. Delicious!

fresh fettuccine, butter, ricotta cheese, parmesan cheese, garlic, black pepper, tomatoes, parmesan cheese

Taken from www.food.com/recipe/so-easy-ricotta-and-fettuccine-with-tomatoes-195909 (may not work)