Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup buttermilk 
• 1.5 cups cherry tomatoes halved
• 8 ounces fettuccine barilla uncooked
• 1 teaspoon garlic minced
• 2 tablespoons mint leaves 
• 1 tablespoon olive oil 
• 3.5 teaspoons salt divided
• 6 quarts water 
• 3 cups milk whole
• 2 medium zucchini halved lengthwise sliced

Equipment

• bowl
• frying pan
• sauce pan
• dutch oven

Directions

1. Combine milk and buttermilk in a small heavy saucepan over medium heat; bring to a boil, stirring occasionally.
2. Remove from heat; drain.
3. Place milk solids in a small bowl; sprinkle with 1/8 teaspoon salt. Toss gently to combine.
4. 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.
5. Drain.
6. Heat a large nonstick skillet over medium-high heat.
7. Add oil to pan; swirl to coat.
8. Add zucchini; saut 2 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, pepper, and garlic; saut 2 minutes, stirring frequently; stir in tomatoes.
9. Combine remaining 1/8 teaspoon salt, pasta, and tomato mixture in a large bowl; toss. Top with ricotta and mint.