Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Our quick ricotta method is inexpensive and easy, and truly makes this weeknight pasta dish shine.

Yield: 4 servings (serving size: 1 1/2 cups)
Cost per Serving: $1.62
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

Preparation

  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. 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. 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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