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Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon
Recipe courtesy Giada De Laurentiis

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

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

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.

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.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved