Zucchini, Cherry Tomato, and Fresh Ricotta Pasta
Taken from Cooking Light
Makes 2 servings
Prep and Cook time: Less than 30 minutes
3 C whole milk
1/2 C buttermilk
3 1/2 tsp salt, divided
8 oz uncooked fettuccine
1 Tbsp olive oil
4 medium zucchini, halved lengthwise and sliced crosswise
1/4 tsp ground black pepper
2 tsp minced garlic
3 C cherry tomatoes, halved
To make about 1/2 C fresh ricotta:
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.
Prepare fettuccine noodles according to package directions.
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.
Notes:
This was light and fresh tasting, but it didn't have a lot of flavor. To make it a little livelier, I would suggest: use flavored fettuccine noodles (like peppercorn), increase portions of zucchini, tomato, and garlic to the amounts listed above, and top with some Parmesan.
Also, I have to comment on how easy it was to make the ricotta. It freaked me out a little when I initially read the recipe, but I'm glad I tried it. It dirtied an extra pot but didn't add much time or prep to the cooking process. If you want to substitute store-bought ricotta, you'll need about 1/2 C.
Also, I made this as a main course dish for myself. It's enough for two main course servings. Next time around, I would use it as a side dish with grilled chicken, salmon, or steak.
There will be a next time, though.
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