I have lots of fresh produce so I added a hot banana pepper, green and red pepper as well as sausage to the recipe. To expedite the process, I used store bought light ricotta. My husband loved it and requested I put this one on "the list" to be made again. A little extra mint might add some zip. I think this is a basic recipe that can be altered according to what you have on hand.
Zucchini, Cherry Tomato, and Fresh Ricotta Pasta
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
More From Cooking Light
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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes