Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

35 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
4 servings (serving size: 1 1/2 cups)
By Julianna Grimes
May 2010
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 380
  • Fat 11.4g
  • Satfat 4.8g
  • Monofat 4g
  • Polyfat 0.8g
  • Protein 14.5g
  • Carbohydrate 56.5g
  • Fiber 3.2g
  • Cholesterol 23mg
  • Iron 2.3mg
  • Sodium 593mg
  • Calcium 235mg

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

CindyW's Review

Saecca
February 17, 2015
N/A

sparkle1111's Review

Tomtes
February 04, 2014
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

DarkLady's Review

annveronica
September 25, 2013
N/A

jmeehanmills's Review

allisonjessee
August 17, 2011
N/A

slp2go's Review

Laurie18
August 12, 2010
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's Review

CindyW
August 02, 2010
We thought this was great. We used fresh pasta, and it was delicious! It's simple, but really tasty.

Saecca's Review

slp2go
August 01, 2010
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.

Tomtes's Review

sparkle1111
July 27, 2010
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.

annveronica's Review

jmeehanmills
May 12, 2010
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).

Laurie18's Review

DarkLady
April 25, 2010
I loved this but my family didn't care for it. They wanted sauce on the pasta.