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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Dandetaub's Review

falljunelaker
September 22, 2014
Tasty. Enjoyed making fresh ricotta and the addition of lemon is nice. I needed a little cooking water to moisten it.

jmeleeS's Review

KRSinBoston
May 07, 2014
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!

mmgoldenart's Review

BrendaLRGale
March 16, 2014
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.

Steph3691's Review

ekuhistorygirl
September 30, 2012
N/A

BrendaLRGale's Review

jmeleeS
January 07, 2012
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.

LoraT1's Review

LoraT1
October 19, 2011
I made only the ricotta for a gnocchi recipe. While very tasty, it only yielded about 1/2 cup.

falljunelaker's Review

mmgoldenart
September 04, 2011
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.

ekuhistorygirl's Review

books4gail
August 27, 2011
Pretty good. The ricotta is excellent and I think that's what makes this recipe. Without it, it's kind of boring.

KRSinBoston's Review

Steph3691
July 26, 2011
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.

books4gail's Review

Dandetaub
July 18, 2011
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.