Zucchini, Cherry Tomato, and Fresh Ricotta Pasta |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Our quick ricotta method is inexpensive and easy, and truly makes this weeknight pasta dish shine. Ingredients:
3 cups whole milk |
1/2 cup buttermilk |
3 1/2 teaspoons salt, divided |
6 quarts water |
8 ounces uncooked fettuccine |
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 |
Directions:
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 teaspoon 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; sauté 2 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, pepper, and garlic; sauté 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.
|
|