Rating: 3.5 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 3

Our quick ricotta method is inexpensive and easy, and truly makes this weeknight pasta dish shine.

Julianna Grimes
Recipe by Cooking Light May 2010

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

380 calories; fat 11.4g; saturated fat 4.8g; mono fat 4g; poly fat 0.8g; protein 14.5g; carbohydrates 56.5g; fiber 3.2g; cholesterol 23mg; iron 2.3mg; sodium 593mg; calcium 235mg.
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