Ingredients

• 1 C fresh ricotta (see recipe)
• 1 lb fettuccini, cooked
• 2 zucchini, halved and sliced
• 1 t garlic, minced
• 1 1/2 C cherry tomatoes, halved
• 2 T mint, chopped

Instructions

1. Lightly sauté the zucchini, then add the garlic and saute until fragrant then add the tomatoes. Season to taste.
2. Toss the pasta into the zucchini mixture.
3. Plate, garnish with ricotta and mint, and serve.