Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

By chris5863

Ingredients

• 3 cups whole milk
• 1 h cup buttermilk
• 3112 teaspoons salt,
• divided
• 6 quarts water
• 8 ounces uncooked
• fettuccine
• 1 tablespoon olive oil
• 2 medium zucchini. halved
• lengthwise and sliced
• crosswise
• 114 teaspoon freshly ground
• black pepper
• 1 teaspoon minced garlic
• 1112 cups cherry tomatoes,
• halved
• 2 tablespoons small mint
• leaves

Details

Servings 4

Preparation

Step 1

Combine milk and buttermilk in a small heavy sauce pan over medium heat, bring to a boil, stirring occasionally. Remove from heat dran, place milk solids in a small bowl, sprinkle with 1/8 t salt. Toss gently to combine.

Bring 6 quarts water to a boil in a large dutch oven stir in 1 T salt and pasta, cook 7 minutes or until al dente and 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 t salt, pepper and garlic, saute 2 minutes stirring frequently, stir in tomatoes.

Combine remaining 1/8 t salt, pasta and tomatoe mixture in a large bowl, toss. Top with ricotta and mint.