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Linguine with Quick Lemon Ricotta
http://www.myrecipes.com/recipe/linguine-lemon-ricotta-50400000114467/
30 minutes
4 servings
Main Dish
0
359 cal/serving
jdelaney72
Ingredients
  1. 2cups (≈488gestimated from: Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D [cup]) Milk, 2%
  2. 1/2cups (≈113.5gestimated from: Yogurt, Greek, plain, nonfat [cup] - NUTR_LABEL/Fage Nonfat Greek Yogurt: from nutrition label of Fage greek yogurt container) Greek Yogurt, Plain, Fat-Free
  3. 2tsp (≈10gestimated from: Vinegar, cider [tsp]) Cider Vinegar
  4. 1 1/2tsp (≈3gestimated from: Lemon peel, raw [tsp]) Lemon Zest
  5. 8oz (226.8goz -> g) Linguine
  6. 1tsp (≈2.9gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt divided
  7. 1tbsp (≈13.5gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil
  8. 2small (≈236gestimated from: Squash, summer, all varieties, raw [small]) Squash, yellow chopped
  9. 1small (≈118gestimated from: Squash, summer, zucchini, includes skin, raw [small]) Zucchini chopped
  10. 1pt (≈298gestimated from: Tomatoes, red, ripe, raw, cherry [cup cherry tomatoes]) Grape Tomatoes halved
  11. 4cloves (≈12gestimated from: Garlic, raw [clove]) Garlic coarsely chopped
  12. 1/3cups (≈80gestimated from: Soup, chicken broth, low sodium, canned [cup]) Chicken Broth, Low Sodium
  13. 1/2tsp (≈1.2gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  14. 1/4cups (≈22.8gestimated from: Spearmint, fresh [tbsp]) 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.
https://cloudcookbook.jeffdelaney.com/recipes/314