Fettuccine with Heirloom Tomatoes, Fresh Basil, Ricotta Cheese, and Parmesan


When tomatoes are in season, this is a great way to capture their flavor in a warm meal without cooking the fresh flavor and plumpness out of them. Recipe by Denise Santoro Lincoln

Yield: 4 servings



  • Half a batch of freshly prepared and cooked fettuccini
  • 1 -2 pounds of heirloom tomatoes chopped
  • 1/2 cup fresh ricotta cheese
  • 3 tablespoons chopped basil
  • Olive oil
  • 2 tablespoons freshly grated Parmesan Cheese


  1. Add the cooked pasta to a large bowl, adding enough olive oil to thinly coat the noodles.
  2. Add the tomatoes, basil, ricotta cheese and Parmesan and toss.
  3. Season with salt and pepper if desired (I find that the Parmesan often adds enough saltiness to the dish, but you may need more).
  4. Serve and enjoy.
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