Tuesday, April 27, 2010

Zucchini, Grape Tomato and Ricotta Pasta


Yeah, it might not seem like it, but we still do stuff around this blog like cooking and posting about savory recipes. (We've been inundated with yard work recently, and have been making a lot of easy dishes and standbys for supper, so we haven't had much savory stuff to post.)

But we found a great springtime dish tonight, courtesy of Cooking Light magazine. In its May 2010 issue, the magazine has a recipe for Zucchini, Cherry Tomato, and Fresh Ricotta Pasta, which we essentially made tonight. The freshness of the veggies combined with the brightness of the mint and garlic delivered a well-needed culinary enlightenment.

Notes: We didn't make fresh ricotta as the recipe does. Our work night ended too late for that; next time we make this we plan to do so. Also, our grocery market did not have cherry tomatoes, so we opted for grape tomatoes. We're sure the cherry ones would make this even better.

3 comments:

Sarah said...

Looks light and fresh! Anxiously awaiting the time to put tomato plants in the dirt... then really wait.

This one is easily converted to gluten free with gf pasta too!

Lo said...

mmm. This recipe reminds me of August. Bet it will taste even better then when the ingredients can be procured fresh and local!

義珊 said...
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