Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

  • Laurie18 Posted: 04/25/10
    Worthy of a Special Occasion

    I loved this but my family didn't care for it. They wanted sauce on the pasta.

  • slp2go Posted: 08/12/10
    Worthy of a Special Occasion

    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.

  • allisonjessee Posted: 08/02/10
    Worthy of a Special Occasion

    We thought this was great. We used fresh pasta, and it was delicious! It's simple, but really tasty.

  • annveronica Posted: 05/12/10
    Worthy of a Special Occasion

    My husband and I loved this and will definitely make it again. I added a pound of shrimp sauteed in a little butter and garlic and olive oil to the mix (I happened to have shrimp in the freezer). I added a healthy amount of garlic (2 big cloves) to the zucchini. I could only find low-fat buttermilk, but still got ricotta. Used fresh fettuccine (not dried).

  • Tomtes Posted: 07/27/10
    Worthy of a Special Occasion

    We weren't impressed. It lacked flavor (and I even added some spices) and the consistency of the ricotta was grainy. We won't make again, but we will finish the leftovers.

  • Saecca Posted: 08/01/10
    Worthy of a Special Occasion

    I cheated on this and bought ricotta from the store that was reduced fat. Maybe if you made it fresh there would be more flavor to this dish? The zucchini was tasty.

  • sparkle1111 Posted: 02/04/14
    Worthy of a Special Occasion

    It was okay. We changed zucchini to egg plant added chicks. And a ton of spices and it was still pretty plain. We decided overall as a family we will eat what was extra but not be making it again


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