Linguine with Quick Lemon Ricotta

Linguine with Quick Lemon Ricotta Recipe
Our fresh ricotta is so easy to prepare, you'll want to use it all the time. It's cooked in the microwave and takes less than 15 minutes.


4 servings
Total time: 50 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 50 Minutes

Nutritional Information

Calories 372
Fat 9.8 g
Satfat 4.6 g
Monofat 3.2 g
Polyfat 0.6 g
Protein 15.9 g
Carbohydrate 56.5 g
Fiber 4.1 g
Cholesterol 15 mg
Iron 2.6 mg
Sodium 587 mg
Calcium 212 mg


2 cups 2% reduced-fat milk
1/2 cup plain Greek yogurt
2 teaspoons cider vinegar
1 1/2 teaspoons grated lemon rind
1 teaspoon kosher salt, divided
8 ounces uncooked linguine
1 tablespoon olive oil
2 small yellow squash, chopped
1 small zucchini, chopped
1 pint grape tomatoes, halved
4 garlic cloves, coarsely chopped
1/3 cup fat-free, lower-sodium chicken broth
1/2 teaspoon black pepper
1/4 cup small fresh mint leaves


1. Combine first 3 ingredients 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. Cook pasta according to package directions, omitting salt and fat, and drain. 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. 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.

Julianna Grimes,

Cooking Light

August 2011
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