Rating: 3.5 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

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.

Julianna Grimes
Recipe by Cooking Light August 2011

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Recipe Summary

hands-on:
30 mins
total:
50 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

372 calories; fat 9.8g; saturated fat 4.6g; mono fat 3.2g; poly fat 0.6g; protein 15.9g; carbohydrates 56.5g; fiber 4.1g; cholesterol 15mg; iron 2.6mg; sodium 587mg; calcium 212mg.
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