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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
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.

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

 


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