Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

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.