Sunday, May 23, 2010

Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

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
  1. 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.
  2. 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.
  3. 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. 

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