Linguine with Quick Lemon Ricotta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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