Zucchini, Cherry Tomato, And Fresh Ricotta Pasta

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3 cups whole milk

1/2 cup buttermilk

3 1/2 teaspoons salt, divided

6 quarts water

8 ounces uncooked fettuccine

1 tablespoon olive oil

2 medium zucchini, halved lengthwise and sliced crosswise

1/4 teaspoon freshly ground black pepper

1 teaspoon minced garlic

1 1/2 cups cherry tomatoes, halved

2 tablespoons small mint leaves

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