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.
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
How to Make It
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.
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.
Excellent recipe and super quick / easy to make on a weeknight! I made a few tweaks / changes just for preference & to accomodate what I had on hand: 1) For the ricotta, I had 0% plain greek yogurt (no issues noted with the sub); 2) I only had to strain through a fine mesh sieve; no cheesecloth needed; 3) I added peeled shrimp to the sautee stage; 4) added 1/2 tbsp red pepper and smoked paprika to the dish; 5) subbed out the chicken broth for pasta water (1/4 cup) and added some olive oil to the end & 6) used basil in lieu of mint. I always use "hidden veggie" pasta or whole wheat. Loved this dish overall and the hint of lemon in the ricotta makes this dish extra special. We will absolutely make again using these changes - Enjoy!
Easy to make and economical. Decided to use diced tomatoes instead of cherry tomatoes. I also added Italian seasoning and some red pepper for a little kick. I used store bought ricotta but it was still good. Will make again.
We thought this was delicious! The only change I made, if you can call it that, was that I used fat-free Greek yogurt, because that's what I had on hand. We hadn't had pasta in a while, so we really appreciated the flavors. 10 pts.
This is a good, solid recipe, hence the rating. I always have to fight the urge to avoid 3 stars & stick with 4 or 5 star recipes, but 3 stars is totally fine. So if you're like I am, don't avoid this one just because of the 3 star rating. Just know it is light & delicate in flavor rather than complex or strong. We tend to prefer stronger flavors, so that's probably why we weren't blown away by it. But it was good & a nice summer recipe for a hot evening. It was a good way to use zucchini & summer squash, too, & we were able to get our 3 yr. old to eat at least some of it. We will probably make it again.
Quick and easy to make. The ricotta was excellent. I used what I had on hand, which was 1% milk and strained through a paper towel over a colander.
I would use a bit more chicken broth though; I thought it was a little dry. I used Barilla whole grain linguine and the recipe was still light enough for a warm summer night.
First time I made ricotta--easy and fun. I halved the recipe for the two of us. Otherwise made according to the recipe except I figured I can use the rest of the ricotta elsewhere. Yum. Good meatless Monday recipe if you don't mind the smidgen of chicken broth.
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