Ricotta Zucchini Pasta with Fresh Tomatoes and Herbs
Verified by stevemur
|4 cupswhole milk|
|2 lemons; juiced and zested|
|1 poundzucchini; julliened|
|1 lbpenne pasta; cooked al dente, with 1 cup of the cooking water reserved|
|1 tbspolive oil|
|1 tspred pepper flakes|
|2 tbspfresh tarragon; chopped|
|2 tbspfresh parsley; chopped|
|1 clovegarlic; finely chopped|
|3 tbspcreme fraiche|
|1/2 cupgrape tomatoes; quartered|
Ricotta Zucchini Pasta with Fresh Tomatoes and Herbs Preparation
1. To make the fresh ricotta, bring the milk to a simmer in a large saucepan. Add 1/2 the lemon juice and allow the milk to curdle. Remove from heat, and allow to cool slightly. Then pour the curds into a sieve lined with cheese cloth. Set aside and allow to drain.
2. In a skillet, melt the butter into the olive oil. Once hot, add the zucchini and saute over medium-high heat until softened but not mushy, just a few minutes. Add the garlic, herbs and lemon zest and saute briefly.
3. Add the fresh ricotta to the zucchini saute. Taste and adjust with remaining lemon juice as desired. Add the cooked pasta, creme fraiche, and 1/4 cup of the pasta cooking water and toss to coat, adding more of the water if needed. Toss briefly with the fresh tomatoes.
4. Serve immediately garnished with extra herbs. Enjoy!
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Ricotta Zucchini Pasta with Fresh Tomatoes and Herbs Reviews
Be sure to use fresh zucchini for this, otherwise it can take on a distinctly bitter flavor. Also, but careful not to overcook the zucchini, or you can have the same problem.
2 years, 8 months, 2 weeks, 6 days, 22 hours, 21 minutes ago
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