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Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 1/2 cups)
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

Nutrition Information

  • calories 380
  • fat 11.4 g
  • satfat 4.8 g
  • monofat 4 g
  • polyfat 0.8 g
  • protein 14.5 g
  • carbohydrate 56.5 g
  • fiber 3.2 g
  • cholesterol 23 mg
  • iron 2.3 mg
  • sodium 593 mg
  • calcium 235 mg

How to Make It

  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.