This is another recipe that I have been looking at for a long time but have only just made it today. I adjusted the amounts to make a larger portion. It is originally from Food 52 website and I combined that recipe with one I found in Cooking Light Magazine's August issue.
Lemon Ricotta Pasta with Garlic and Zucchini
1 16 oz box of linguine
1 cup fresh ricotta, preferably homemade (see recipe below)
6 garlic cloves, roughly chopped
3 small yellow squash, chopped
2 small zucchini, chopped
zest of 2 lemons
1-1/2 teaspoons red pepper flakes, to taste
1/2 cup fat-free, low sodium chicken broth
4 tablespoons olive oil
1 teaspoon kosher salt, divided
1. Cook pasta according to package directions for al dente and drain.
2. Heat a large skillet over medium-high heat. Add 3 tablespoons of the olive oil to pan; swirl to coat. Add 1/4 teaspoon salt and garlic. Gently cook the garlic until it is starting to turn golden. Add squash, zucchini, and red pepper flakes to pan; saute 1 minute. Add broth and pasta to pan, cook for 2 minutes or until thoroughly heated, tossing to combine.
3. Add the ricotta, lemon zest, and remaining 1 tablespoon of olive oil. If pasta needs more moisture, add additional chicken broth. Add black pepper to taste. Dig in.
2 cups 2% reduced-fat milk
1/2 cup plain Greek yogurt
2 teaspoons cider vinegar
1. Combine ingredients in a microwave safe 1-quart liquid measuring cup; microwave on HIGH for 4 minutes.
2. Stir to form small curds.
3. Strain through a sieve lined with a double layer of cheesecloth; let stand for 5 minutes.
4. Discard liquid.
5. Scrape cheese mixture into a small bowl; stir in rind and 1/4 teaspoon salt.