Ricotta Pasta
And once again we find ourselves at Meatless Monday! I'm going to start my week with 100% honesty. I took one look at this recipe and thought "Really? This is what we're having? Guess it's a diet night." But this dish seriously exceeded appearances! The ricotta gave it a nice creaminess and the mint gave it a nice, simple, unmuddled flavor. (Unmuddled... is that a word? Did I make that up?)
Cooking Light gives you the steps to make your own ricotta, but we went to a local Italian grocery store and bought a nice one. But the choice is yours! Another option: roast the tomatoes in the oven until they're about to burst, then cut them in half. (Wear an apron, they might splatter)
Ricotta Pasta
Recipe...
serves 4
- S&P
- 8 oz fettuccine (fresh is best)
- 1 Tbsp olive oil
- 2 medium zucchini (halved lengthwise and sliced crosswise)
- 1 tsp garlic, minced
- 1 1/2 c cherry tomatoes, halved
- ricotta
- 2 Tbsp small mint leaves
1) Bring a pot of water to a boil. When it comes to a boil, salt the water, and cook the pasta according to package directions. Drain pasta and reserve.
2) Heat a skillet over medium-high heat. Add olive oil. Add zucchini and sauté 2 minutes. Add S&P and garlic. Sauté 2 minutes. Stir in tomatoes. Combine with pasta and top with ricotta and mint.
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