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Fettuccine with Heirloom Tomatoes, Fresh Basil, Ricotta Cheese, and Parmesan
- 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
Directions:View on PBS Food
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