Quick ricotta method that is inexpensive and easy, and truly makes this weeknight pasta dish shine.
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. 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. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; saute 2 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, pepper, and garlic; saute 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.
Yield: 4 servings (serving size: 1 1/2 cups).
CALORIES 380; FAT 114g (sat 4.8g, mono 4g. poly 0.8g); PROTEIN 14.59; CARB 56.59; FIBER 3.2g; CHOL 23mg, IRON 2.3mg; SODIUM 593mg; CALC 235mg
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Serving Size: 1 Serving (1719g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 291 | ||
Calories from Fat: 38 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 5.8mg | 2 % | |
Sodium 125mg | 4 % | |
Potassium 751.2mg | 20 % | |
Total Carbohydrate 57.9g | 17 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 48.3g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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