The recipe comes together in a snap and can easily use produce from the garden if available. This was my first attempt to make my own ricotta and I was astonished how easy and delicious it was! The
lemon in the ricotta was a little too grown up for my 5 year olds, but my husband and I loved it and let the kids just sprinkle parmesan on instead. Feel free to leave out the lemon rind if that suits your family better.
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 spaghetti
- 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; 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.