Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon

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Hi

This is a very tasty dish ! I like how it is a substantial and (yet light veg. dish and how easily one can add a favourite meat to it.

I replaced the ricotta with grated cheddar and goat cheese, as I did not have any ricotta in my fridge. It came out well.

Will do this again.

Xx

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I was a dissapointed by this recipe. I LOVE Giada and watched her make this recipe on her show and it looked really good. My husband wouldn't even eat it. I think it's the ricotta that made it pretty bland. I won't be making this one again.

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We are avid foodie fans, love to cook and have been cooking for years. We normally love Giada's recipes, but this one just kinda missed the mark for us. It was initially quite bland, so we jazzed it up with parmesan, salt & pepper, and it was so-so at best. But we do love Giada's cooking, have to say. We've just had better luck with many of her other recipes.

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This is a favorite meatless pasta dish of mine and is in regular routine. The taste is light and crisp with the citrus. Just find it needs more ricotta then called for to round it out.

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My boyfriend's mom made this once. She substituted concentrated lemon juice for the zest, and asparagus instead of the green beans. The only reason why I give this 4 stars instead of the usual 5 is because I thought it was too dry of a sauce and was not very tasty. It was almost "too" light.

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This was so light and so good. The combination of the ingredients was perfect. The sauce created by the ricotta cheese and water from the pasta made it seem like there was butter and oil added, but it was a healthier way to a creamy sauce. I loved it!

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this was a perfect weeknight meal! i made some minor alterations out of convenience. check it out on my blog (see my profile for the url.

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I thought this dish was great! I love eating whole-wheat pasta since it's so much healthier, but recipes that include it are often hit-or-miss; it has a much starchier texture than regular pasta, so you have to be careful how you cook it and how much sauce it has. I would suggest - particularly for those who like a saucier pasta dish - to reserve more than 1 cup of the pasta cooking water. I probably added more like 1 1/2 cups, and the consistency was beautiful. I would also suggest doubling the vegetables if you make a pound of pasta to even out the proportions. I look forward to making this again!

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I am a big fan of Giada's recipes but this is one that I will never make again. It was completely bland and after all of my guests and myself had a few mouthfuls, we had to throw it away because it was so unappetizing. The green beans tasted great, but the cherry tomatoes were too big for the dish and there was just no flavor whatsoever to the pasta.

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i made it it´s so delicious! thanks for the recipe Giada also i made the ricotta pancakes awful! lol