Zuchinni, Cherry Tomato, and Fresh Ricotta Pasta
By chefjaci
Calories: 380
Fat: 11.4g
Saturated fat: 4.8g
Monounsaturated fat: 4g
Polyunsaturated fat: 0.8g
Protein: 14.5g
Carbohydrate: 56.5g
Fiber: 3.2g
Cholesterol: 23mg
Iron: 2.3mg
Sodium: 593mg
Calcium: 235mg
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
Details
Servings 4
Preparation
Step 1
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.
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