Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

 

3 cups whole milk

½ cup buttermilk

3 ½ tsp. salt, divided

6 quarts water

8 oz. uncooked fettuccine

1 Tbsp. olive oil

2 medium zucchini, halved lengthwise and sliced crosswise

¼ tsp. freshly ground black pepper

1 tsp. minced garlic

1 ½ cups cherry tomatoes, halved

2 Tbsp. small mint leaves

 

1.     Combine milk and buttermilk in a small heavy saucepan over medium heat; bring to a boil, stirring occasionally. Remove from heat; drain. Place milk solids in a small bowl; sprinkle with 1/8 tsp. salt. Toss gently to combine.

2.     Bring 6 quarts water to a boil in a large Dutch oven. Stir in 1 Tbsp. salt and pasta; cook 7 minutes or until al dente. Drain.

3.    Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; sauté 2 minutes, stirring occasionally. Stir in ¼ tsp. salt, pepper, and garlic; sauté 2 minutes, stirring frequently; stir in tomatoes. Combine remaining 1/8 tsp. salt, pasta, and tomato mixture in a large bowl; toss. Top with ricotta and mint.

 

Yield: 4 servings (serving size: 1 ½ cups)

 

Cal 380, Fat 11.4g (sat 4.8g), Prot 14.5g, Carb 56.5g, Fiber 3.2g, Chol 23mg, Sodium 593mg

Cooking Light May 2010

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