Fettuccine with Ricotta, Tomatoes and Basil

1 (9-oz.) pkg. refrigerated fettuccine
3 tbsp. butter or margarine, melted
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 large tomato, chopped (1 cup)
2 tbsp. coarsely chopped fresh basil leaves

Cook and drain fettuccine as directed on package. Return to saucepan.

Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese.

Toss with hot fettuccine.

Top pasta with tomato, basil and remaining Parmesan cheese.

Makes 2 main courses, or 3 side dishes