Linguine With Quick Lemon Ricotta

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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 linguine

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

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