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Fettuccini with Cherry Tomatos Basil Cottage Cheese

This easy, delicious dinner recipe is by Adam Swanson from Zucca.
Time: 15 mins Serves: 2


  • 1 x 225g San Remo Egg Fettuccini Pasta

  • 1 cup basil leaves

  • 75 mls olive oil

  • 1 garlic clove

  • 300g cherry tomatoes, sliced into halves

  • 150g cottage cheese or ricotta

  • salt & pepper


  • 1.

    Heat the oil and garlic in a large pan. Add tomatoes and cook on a medium to high heat for 4 to 5 mins, stirring occasionally, or until the tomatoes start to collapse. Reduce the heat to low and cook for a further 3 mins.

  • 2.

    Remove the garlic and tear the basil leaves into the pan. Stir and turn down the heat to low.

  • 3.

    Cover and cook for 5 mins.

  • 4.

    Cook pasta as per packet directions and strain.

  • 5.

    Place pasta into the pan and mix together with the sauce.

  • 6.

    Add cottage cheese to the pan and turn off the heat.

  • 7.

    Season with salt and pepper.

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