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

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Very easy to make and is a great way to use fresh veggies from my garden. Loved the creaminess of the low-fat ricotta and that it hardly added any extra fat or calories. I've never used it before, so this was a great find and will use it in other recipies. I didn't have the lemon zest so I used lemon pepper, which worked great. You really need the lemon flavor to give it some zing. I also added fresh basil (which I love, which added great flavor. I can see many other ways to change up this recipe and make it your own - use snap peas instead of beans, or add a little gouda cheese on top to give it a kick. Sun-dried tomatoes or a little sun-dried tomato pesto in this would be awesome too....

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it was healthy, easy and delisious!!! the tomatoes added a special kick!! i cant wait to make it again

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I loved this dish! Using fresh veggies is very important...as are the french green beans. They are much sweeter than the regular ones. I also added a touch of freshly grated parmesean on top and some chopped fresh basil. If you don't like whole wheat noodles, they will taste grainy. I prefer Barilla PLUS noodles because they are softer but better for you than the white flour noodles.

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This dish was easy to make, but quite bland even though we added fresh basil to the recipe. We will be experimenting with other flavors to add.

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I was looking for something different and this was it. We all thought it was very good -- not bland at all. It was light and refreshing. I did use regular lingini instead of the whole wheat though and followed the recipe completely. The purpose of this show was to eat light & healthy and this recipe reflected that. If you don't like ricotta cheese you won't like it in a dish but don't blame the dish for it. I enjoyed the texture of the ricotta in this dish because I really like ricotta.

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I think the key to this recipe is using very fresh, quality cherry tomatoes and green beens. I also increased the amount of garlic, added some parmesan cheese and a drizzle of meyer lemon olive oil. My husband and I both really enjoyed it. I'll be making it again, perhaps adding fresh herbs like basil or oregano and additional vegetables.

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Normally, I would never write a review for a recipe... but after making this awful pasta by Giada, I just had to share my opinion for anyone even thinking about making this for his/her family. After spending the time to make this dish, I just had to throw the whole thing out! It was truly inedible and a waste of time -- the ricotta cheese makes for a very unappetizing texture, and the whole dish is screaming for flavor. I tried to tweak the recipe to give it more taste, but no matter what I tried it was unsalvageable. After one bite, I tossed it. Also, the taste of the whole-wheat pasta didn't add a thing to the flavor department. Bland, bland, bland!!! On a side note, I wish the Food Network would showcase more of Dave Lieberman's cooking. Just about all of his recipes deserve 5 stars and yet Food Network continues to air more of Giada's mediocre cooking, even giving her more shows. In the past, I've tried her recipes just because they look appetizing on TV, but personality aside, I don't think her recipes are anything to brag about. This might be the last time I give one of her recipes a chance.

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This is easy to prepare, but it was too bland for my taste.

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It was super easy to make and very good, however i just felt it needed a little more taste.

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Really don't care for the whole wheat pasta - kind of gummy and sticky. Also, Giada needs to have her "lemon license" suspended. She uses lemon, zest or both in 80% of her recipes. It's getting really old.