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Four-Cheese Fettuccine*

1 pkg (16 ounces) uncooked fettuccine
2 Tbsp olive or vegetable oil
2 Tbsp butter or margarine
4 medium green onions, chopped ( 1/4 cup)
1 Tbsp chopped fresh parsley
1/2 cup ricotta cheese
1/2 cup crumbled feta cheese (2 oz)
3/4 cup shredded Asiago cheese (3 oz)
3/4 cup freshly grated or shredded Parmesan cheese
1/2 tsp pepper
chopped fresh parsley, if desired

Cook and drain fettuccine as directed on package.

Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Cook onions and 1 tablespoon parsley in oil mixture about 4 minutes, stirring occasionally, until onions are tender.

Stir in ricotta and feta cheeses; reduce heat to low. Cook about 2 minutes, stirring frequently, until cheeses are melted.

Add fettuccine, Asiago and Parmesan cheeses and pepper to mixture in skillet. Cook about 4 minutes, tossing gently, until cheeses are melted and fettuccine is evenly coated. Sprinkle with parsley.

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