Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

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

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.

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

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.

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.

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).

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