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!
Ingredients:
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)

Directions:
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!)