Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

This recipe comes from teh May 2010 issue of Cooking Light. It is a perfect summer dish...nice and light and easy and cool. And can I just say that making my own Ricotta cheese was SO easy and I felt like quite the cook, or pioneer, but either way very accomplished :-). The girls weren't fans of the tomatoes but both wanted seconds of the pasta and zucchini. It would be great with some grilled chicken thrown in the mix too!
3 cups whole milk
1/2 cup buttermilk
3 1/2 teaspoons salt, divided
6 quarts water
8 ounces uncooked fettuccine (I used gluten-free spirals)
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 (I didn't use)

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.
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.
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. (and lots of freshly ground pepper and sea salt!)


Andrea said...

mmm yummy! this will be ideal in the summer when zucchini and tomatoes are going crazy :) Bookmarking :)