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Eating On A Budget Recipe 2/1

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Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

                      Zucchini, Cherry Tomato, and Fresh Ricotta Pasta Recipe

Our quick ricotta method is inexpensive and easy, and truly makes this weeknight pasta dish shine.

Yield: 4 servings (serving size: 1 1/2 cups)
Cost per Serving: $1.62

Ingredients

  • 3 cups whole milk 
  • 1/2 cup buttermilk
  • 3 1/2 teaspoons salt, divided
  • quarts water 
  • 8 ounces uncooked fettuccine 
  • 1 tablespoon olive oil 
  • 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

Preparation

  1. 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. 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. 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.
by on Feb. 1, 2013 at 2:42 PM
Replies (11-13):
sweetmissy_05
by on Feb. 2, 2013 at 8:56 PM

Ooh this looks good!!

onecuteladybug2
by Ruby Member on Feb. 5, 2013 at 6:26 AM

TFS!

mommythree0508
by Corinne on Feb. 5, 2013 at 3:25 PM
Yum
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