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

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (135)

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Average Rating:

Total Reviews: 135

Showing 21-30 of 135

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  • on April 09, 2010

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    I thought this was a good, healthy pasta dish, but it was definitely lacking moisture. I felt it was a bit dry and needed some white wine or chicken broth added. Definitely not Giada's best.

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  • on December 07, 2009

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    We are not big fans of greasy, fried heavy foods. So when I saw this I had to try it. It has become a staple on our list of meals. I make it at least once a month now!! We love it. If you are looking for something fresh and healthy this is a great pick. If you crave heavy fatty foods then don't try it.

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  • on November 25, 2009

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    Not a big fan. Although it looked beautiful on the platter, this was very bland and disappointing. We tried to fix it by adding some grated parmesan cheese and red pepper flakes--still bland. It wasn't terrible but there are so many better ways to serve pasta.

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  • on October 27, 2009

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    I followed the directions and used fresh ingredients... it was horrible. It was so bland. I will never make anything like this again. Why does low-fat have to = awful?

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  • on October 26, 2009

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    I make giada's pasta's quite a bit. I have never been really disappointed.
    This was good but not her best recipe. I might make it again, but it is nothing that I will crave or rush to make in the next month.
    If you like pasta, this one is alright. Just alright is all that I can say about it.
    Not bad by any means. Hey... it is giada's.... how bad can it be?

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  • on October 26, 2009

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    I've made for friends, family, boyfriend and all have loved it. I added one shallot and a dash of white wine to the sauce as well.

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  • on September 17, 2009

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    Fresh, healthy and perfect for summer!

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  • on August 30, 2009

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    I'm not one of those naturally good cooks. I have to work at it and have a hard time finding foolproof recipes. I made this for the 3rd or 4th time tonight and each time my husband and I are pleasantly surprised by how good it is. What a bonus that it's healthy to boot! Thanks for sharing this one Giada. I can't imagine it tasting better, but I might try the suggestion of red pepper flakes next time since we do like a little spice. ;-

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  • on August 24, 2009

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    I usually love everything Giada makes, but this dish was terrible. It had no flavor and the texture was mushy. Meat would have definately helped. My husband said he liked it at first to keep from hurting my feelings, but by the end, even he had to admit it was awful. please don't make this!

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  • on August 22, 2009

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    If you have ever made stuffed shells, using the same technique you use to flavor the ricotta in stuffed shells you can make this dish even better... A little salt and pepper to the ricotta and a little bit of egg and a dash of basil then when you mix it in the pasta...mmmmmm Giada always says layering flavors in her recipes. Adds another dimension of flavor to the dish.

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