Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 pound whole-wheat linguine |
1/2 cup part-skim ricotta |
3 tablespoons olive oil |
1/2 pound french green beans, trimmed and halved lengthwise |
1 clove garlic, chopped |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 cup halved cherry tomatoes |
1 lemon, zested |
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
2. Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.
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