Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

Name: Zucchini, Cherry Tomato, and Fresh Ricotta Pasta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 118 milliliters buttermilk; 355 milliliters cherry tomatoes, halved; 227 grams uncooked fettuccine; 1 teaspoon minced garlic; 2 Tbsps mint leaves; 1 Tbsp olive oil; 4 teaspoons salt, divided; 6 liters water; 710 milliliters whole milk; 2 mediums zucchini, halved lengthwise and sliced crosswise

You can never have too many main course recipes, so give Zucchini, Cherry Tomato, and Fresh Ricotta Pastan a try. One portion of this dish contains approximately 17g of protein, 13g of fat, and a total of 409 calories. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, olive oil, fettuccine, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine milk and buttermilk in a small heavy saucepan over medium heat; bring to a boil, stirring occasionally.

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Buttermilk

Milk

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Sauce Pan

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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Milk

Salt

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Bowl

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.

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Pasta

Water

Salt

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Dutch Oven

Drain.

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add zucchini; saut 2 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, pepper, and garlic; saut 2 minutes, stirring frequently; stir in tomatoes.

Ingredients you will need

Tomato