Zucchini, Cherry Tomato, and Fresh Ricotta Pasta
Zucchini, Cherry Tomato, and Fresh Ricotta Pasta
3 c whole milk
1/2 c buttermilk
3 1/2 tsp salt, divided
6 quarts of water
8 oz uncooked fettuccine,
1 Tbsp olive oil
2 medium zucchini, halved lengthwise and sliced crosswise
1/4 tsp freshly ground black pepper
1 tsp minced garlic
1 1/2 c cherry tomatoes, halved
2 Tbsp 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 tsp salt. Toss gently to combine.
2. Bring 6 quarts water to a boil in a large Dutch oven. Stir in 1 Tbsp 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; saute 2 minutes, stirring occasionally. Stir in 1/4 tsp salt, pepper and garlic; saute 2 minutes, stirring frequently; stir in tomatoes. Combine remaining 1/8 tsp salt, pasta and tomato mixture in a large bowl; toss. Top with homemade ricotta and mint.
Yield: 4 servings
From Cooking Light Magazine May 2010
Ken's Rating: ****1/2
Chalsea's Rating: *****
WAY delicious. And makes amazing leftovers. Making the ricotta was so easy and it was so much better than store bought. If not just a great new recipe, I've got a wonderful new ricotta recipe to spice up my italian food, too!
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