1 (12 oz.) pkg. fettuccine, uncooked
6 tbsp. butter, melted
1/4 c. sliced green onions
3 large ripe tomatoes, peeled, seeded, & chopped
3/4 c (3 oz.) fine shredded mozzarella
1/3 c. grated Parmesan
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. basil leaves

Prepare fettuccine according to package directions; drain. Add butter; toss well to coat. Add remaining ingredients and toss well. Serve. Keep leftovers refrigerated.

Makes 4-6 servings.

Submitted by: Karen LaValley