Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

Health score
13%
Zucchini, Cherry Tomato, and Fresh Ricotta Pasta
45 min.
4
407kcal

Suggestions


Looking for a vibrant and refreshing pasta dish to brighten up your lunch or dinner? This Zucchini, Cherry Tomato, and Fresh Ricotta Pasta is the perfect choice! Packed with the goodness of fresh vegetables, creamy ricotta, and aromatic herbs, this dish is not only delicious but also incredibly satisfying. The combination of sautéed zucchini and sweet cherry tomatoes, tossed with fettuccine and a touch of garlic, creates a wonderfully light yet flavorful base. The ricotta adds a rich creaminess that perfectly complements the fresh mint leaves, offering a burst of freshness with every bite. Plus, it’s quick and easy to make, taking only 45 minutes from start to finish. Whether you're looking for a light main course, a side dish to accompany your favorite proteins, or a healthy option for lunch, this recipe will undoubtedly be a hit. The balance of textures and flavors makes it a delightful meal for any occasion, and it’s sure to leave you feeling satisfied without the heaviness. Try this recipe today and enjoy a wholesome, homemade meal that’s as delightful to eat as it is to prepare!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 0.5 cup buttermilk 
  • 1.5 cups cherry tomatoes halved
  • ounces fettuccine barilla uncooked
  • teaspoon garlic minced
  • tablespoons mint leaves 
  • tablespoon olive oil 
  • 3.5 teaspoons salt divided
  • quarts water 
  • cups milk whole
  • 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.

Nutrition Facts

Calories407kcal
Protein16.35%
Fat28.96%
Carbs54.69%

Properties

Glycemic Index
47.5
Glycemic Load
21.05
Inflammation Score
-8
Nutrition Score
22.802174236463%

Flavonoids

Eriodictyol
0.77mg
Hesperetin
0.25mg
Apigenin
0.14mg
Luteolin
0.33mg
Kaempferol
0.01mg
Myricetin
0.02mg
Quercetin
1.05mg

Nutrients percent of daily need

Calories:406.96kcal
20.35%
Fat:13.27g
20.42%
Saturated Fat:5.23g
32.66%
Carbohydrates:56.41g
18.8%
Net Carbohydrates:52.92g
19.24%
Sugar:15.18g
16.87%
Cholesterol:72.89mg
24.3%
Sodium:2233.7mg
97.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.86g
33.73%
Selenium:49.86µg
71.23%
Phosphorus:403.03mg
40.3%
Manganese:0.79mg
39.43%
Vitamin C:31.31mg
37.95%
Calcium:353.13mg
35.31%
Vitamin B2:0.47mg
27.49%
Copper:0.51mg
25.62%
Potassium:850.28mg
24.29%
Magnesium:97.16mg
24.29%
Vitamin B6:0.46mg
23.08%
Vitamin B12:1.29µg
21.51%
Vitamin A:957.29IU
19.15%
Vitamin B1:0.28mg
18.72%
Vitamin D:2.57µg
17.15%
Zinc:2.53mg
16.87%
Vitamin B5:1.6mg
16%
Fiber:3.49g
13.96%
Folate:51.62µg
12.91%
Iron:2.02mg
11.21%
Vitamin B3:2.2mg
10.99%
Vitamin K:9.03µg
8.6%
Vitamin E:1.26mg
8.39%
Source:My Recipes