Lemon Ricotta Linguine with Garlic and Zucchini

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
Serves 6-8

Ingredients:

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
black pepper

Directions:

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.

Homemade Ricotta

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.


Enjoy!

Coconut Banana Bread with Lime Glaze

I can't believe that I am posting ANOTHER banana bread recipe but I do often have bananas that get over-ripe in my house.  If I buy fruit, it goes bad but the snacks never do.  Oh well...  This recipe turned out really yummy.  This banana bread is very summery and tropical with the coconut and the lime.


Believe it or not, I had to leave the bread in the oven for an extra half hour beyond the recommended baking time.  You would think that after I have baked about 30 or more banana breads in my oven I would have figured that out.  But I never thought that I would have to bake anything that much longer than the recipe states.  I always wondered why my banana bread would sink.  Obviously, I didn't bake it long enough!   

Coconut Banana Bread with Lime Glaze

Ingredients:

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup butter, softened (1/2 stick)

2 large eggs

1-1/2 cups mashed ripe banana (about 3 bananas)

1/4 cup plain low-fat yogurt or sour cream

3 tablespoons dark rum or apple juice

1/2 teaspoon vanilla extract

1/2 cup coconut

1 tablespoon coconut

Cooking spray

Glaze:

1 tablespoon coconut

1/2 cup powdered sugar

1-1/2 tablespoons fresh lime or lemon juice

Preparation:

• Preheat oven to 350°.
• Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
• Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.
• Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.
• Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.