Please pardon our bugs...this site is still under construction (#171005)
Linguine with Quick Lemon Ricotta
servings
Ingredients
  1. 2 cups Milk, 2%
  2. 1/2 cups Greek Yogurt, Plain, Fat-Free
  3. 2 tsp Cider Vinegar
  4. 1 1/2 tsp Lemon Zest
  5. 8 oz Linguine
  6. 1 tsp Kosher Salt divided
  7. 1 tbsp Olive Oil
  8. 2 small Squash, yellow chopped
  9. 1 small Zucchini chopped
  10. 1 pt Grape Tomatoes halved
  11. 4 cloves Garlic coarsely chopped
  12. 1/3 cups Chicken Broth, Low Sodium
  13. 1/2 tsp Black Pepper
  14. 1/4 cups Mint
Steps
  1. 1 Combine first milk, Greek yogurt, and cider vinegar in a microwave-safe 1-quart liquid measuring cup; microwave at HIGH for 4 minutes. Stir to form small curds. Strain through a sieve lined with a double layer of cheesecloth; let stand for 5 minutes. Discard liquid. Scrape cheese mixture into a small bowl; stir in rind and 1/4 teaspoon salt.
  2. 2 Cook pasta according to package directions, omitting salt and fat, and drain.
  3. 3 Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add squash and zucchini to pan; sauté 1 minute. Add 1/4 teaspoon salt, tomatoes, and garlic; sauté 4 minutes. Add broth and pasta to pan, and cook for 2 minutes or until thoroughly heated, tossing to combine.
  4. 4 Place 2 cups pasta mixture in each of 4 shallow bowls; sprinkle each serving evenly with remaining 1/2 teaspoon salt and pepper. Top each serving with 2 tablespoons cheese mixture and 1 tablespoon mint. Serve immediately.