Zuchinni, Cherry Tomato, and Fresh Ricotta Pasta

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

Zuchinni, Cherry Tomato, and Fresh Ricotta Pasta
Zuchinni, Cherry Tomato, and Fresh Ricotta Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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.

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