Linguine With Quick Lemon Ricotta Recipe

Name: Linguine With Quick Lemon Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 1 minute. Add 1/4 teaspoon salt, tomatoes, and garlic; saute 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.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups 2% reduced-fat milk, 1/2 cup plain Greek yogurt, 2 teaspoons cider vinegar, 1 1/2 teaspoons grated lemon rind, and more.

Yes, Linguine With Quick Lemon Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine With Quick Lemon Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions