Make your regular weeknight pasta dazzle with this easy and economical handmade ricotta method twist. This lightly dressed fettuccine gets lots of flavors from cherry tomatoes, garlic and mint leaves. To make it more substantial add cooked chicken or canned light tuna. Smart Recipes, American Recipes, Dairy Recipes, Recipes Dairy American Zucchini, Cherry Tomato And Fresh Ricotta Pasta Zucchini, Cherry Tomato And Fresh Ricotta Pasta Recipe | PT30M Serves 4 Ingredients: 3 Cups Whole Milk 0.5 Cup Buttermilk 3.5 Teaspoons Salt 6 Quarts Water 8 Ounces Uncooked Fettuccine 1 Tablespoon Olive Oil 2 Medium Zucchini 0.25 Teaspoon Freshly Ground Black Pepper 1 Teaspoon Minced Garlic 1.5 Cups Cherry Tomatoes 2 Tablespoons Mint Leaves For Fresh Ricotta: In a small heavy pan, add buttermilk and milk over medium heat and bring to a boil, stirring occasionally. Remove from heat. Carefully, drain the liquid and transfer milk solids into a small bowl. Add 1/8 teaspoon of salt and gently, toss to combine. In a large Dutch oven, add 6 quarts of water and 1 tablespoon of salt and bring to a boil. Add pasta and cook for about 7 minutes or until al dente. Drain pasta well and keep aside. In a large nonstick skillet, heat oil over medium-high heat and cook zucchini for about 2 minutes, stirring occasionally. Stir in garlic, ¼ teaspoon of salt and black pepper and cook for about 2 minutes, stirring frequently. Stir in tomatoes and remove from heat. In a large serving bowl, add pasta, tomato mixture and 1/8 teaspoon salt and toss to coat. Serve immediately with the topping of fresh ricotta and mint.

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