Fettucine Fragale - cooking recipe

Ingredients

3/4 c. butter or margarine
2 tsp. parsley flakes
2/3 c. warm milk
3 cloves garlic, minced
1 c. shredded or grated Romano or Parmesan
1 lb. fettucine, thin noodles or spaghetti
1 tsp. basil
8 oz. Ricotta
1/4 tsp. salt
1/2 tsp. pepper

Preparation

Combine 1/4 cup butter, parsley and basil; blend in Ricotta, salt and pepper.
Stir in milk and blend well; keep warm.
Cook noodles until tender; drain.
Cook garlic in 1/2 cup butter for 1 to 2 minutes.
Pour over noodles; toss lightly and quickly. Sprinkle with 1/2 cup cheese; toss again.
Pile noodles on warm platter and spoon sauce over; sprinkle with remaining cheese. Serves 6 to 8.