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 tsp salt.
Cook pasta according to 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 TSP salt, tomatoes, and garlic; saute 4 minutes. Add broth and pasta to pan, and cook for 2 mionutes or until thoroughly heated, tossing to combine. Place 2 C pasta mixture in each of 4 shallow bowls; sprinkle each serving evenly with remaining 1/2 TSP salt and pepper. Top each serving with 2 TBLS cheese misture and 1 TBL mint. Serve immediately. 4 servings
Cook pasta according to 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 TSP salt, tomatoes, and garlic; saute 4 minutes. Add broth and pasta to pan, and cook for 2 mionutes or until thoroughly heated, tossing to combine. Place 2 C pasta mixture in each of 4 shallow bowls; sprinkle each serving evenly with remaining 1/2 TSP salt and pepper. Top each serving with 2 TBLS cheese misture and 1 TBL mint. Serve immediately. 4 servings
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