This recipe came from Cooking Light magazine. It was delicious and with all of those veggies you can't go wrong. When I first told my husband what we were going to be eating for dinner he said,"Where's the meat?" After we finished eating we both agreed there was no need for meat.
- 3 cups whole milk
- 1/2 cup buttermilk
- 3 1/2 tsp sal, divided
- 6 quarts water
- 8 ounces uncooked fettucine
- 1 tablespoon olive oil
- 2 medium zucchini, halved lengthwise and sliced crosswise
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon minced garlic
- 1 1/2 cups cherry tomatoes, halved
- 2 tablespoons small mint leaves
- Combine milk and buttermilk in a small heavy saucepan over medium high 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.
- Bring 6 quarts water to a boil in a large Dutch oven. Stir in 1 tablespoon salt and pasta; cook 7 minutes or until al dente. Drain.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; saute 2 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, pepper, and garlic; saute 2 minutes, stirring frequently; stir in tomatoes. Combine remaining 1/8 teaspoon salt, pasta, and tomato mixture in a large bowl; toss. Top with ricotta and mint.