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Linguine with Quick Lemon Ricotta

Hands-on time 30 mins
Total time 50 mins
Yield 4 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.