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Zucchini, Cherry Tomato, and Fresh Ricotta Pasta By Julianna Grimes April 12, 2010
Ingredients
- 3 cups whole milk
- 1/2 cup buttermilk
- 3 1/2 teaspoons salt, divided
- 6 quarts water
- 8 ounces uncooked fettuccine
- 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
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