Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

Zucchini, Cherry Tomato, and Fresh Ricotta Pasta
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup buttermilk
  • 6 quarts water
  • 3 ½ teaspoons salt, divided
  • 1 teaspoon minced garlic
  • 3 cups whole milk
  • 2 tablespoons small mint leaves
  • 1 ½ cups cherry tomatoes, halved
  • + 4 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 2 medium zucchini, halved lengthwise and sliced crosswise
    • 1 tablespoon olive oil
    • 8 ounces uncooked fettuccine

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 ...

View full recipe at My Recipes

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