Linguine with Quick Lemon Ricotta

Ingredients

• 0.5 teaspoon pepper black
• 2 teaspoons cider vinegar 
• 0.3 cup mint leaves fresh
• 4  garlic cloves coarsely chopped
• 1 pint grape tomatoes halved
• 1 teaspoon kosher salt divided
• 1.5 teaspoons lemon rind grated
• 8 ounces pasta uncooked
• 2 cups milk 2% reduced-fat
• 0.3 cup lower-sodium chicken broth fat-free
• 1 tablespoon olive oil 
• 0.5 cup greek yogurt plain
• 2 small baby squash yellow chopped
• 1 small zucchini chopped

Equipment

• bowl
• frying pan
• sieve
• microwave
• measuring cup
• cheesecloth

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.
3. Heat a large skillet over medium-high heat.
4. Add olive oil to pan; swirl to coat.
5. Add squash and zucchini to pan; saut 1 minute.
6. Add 1/4 teaspoon salt, tomatoes, and garlic; saut 4 minutes.
7. Add broth and pasta to pan, and cook for 2 minutes or until thoroughly heated, tossing to combine.
8. 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.
9. Serve immediately.