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

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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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1 While pasta water is boiling, saute green beans or asparagus in 2 TBSP. evoo until crisp tender.

2 Mix 1 cup ricotta, 1/2 tsp. salt, good grinding of black pepper, and lemon zest together before you add to the pasta.

3 Use really sweet, good quality cherry tomatoes.

When pasta is done, tip in cheese mixture, asparagus and cherry tomatoes. Add a handful of chopped parsley and chopped basil, toss to combine and serve. Absolutely delcious!

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This was a great recipe! And very healthy!

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I didn't have any garlic on hand so I used garlic powder. Maybe that could be the problem. I followed this recipe to the T with the rest of the ingredients and instructions. We had to squeeze the lemon juice into the pasta to get any taste!

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As I was making this dish, I was having a lot of trouble tossing the liguine with the ricotta. I think a short cut pasta would be easier to handle. I gave the dish a bit more flavor by adding chicken broth to the beans intead of pasta water. I used 2 cloves of garlic and some red pepper flakes. I also added the tomatoes to the green beans for a few minuted to let them cook and develop their flavor a bit. I added parmigiano reggiano to the top at the end. I was really worried, but we thought it tasted great.

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I was browsing through the recipes for something quick and hearty... (I was totally craving pasta, so this caught my eye because I had all the ingredients on hand except for beans.

Since I had broccoli, I substituted it for the green beans, but after tasting the final product, determined that it was really lacking a flavor.

I'd like to try and make it again in the future, but would do the following things differently:
1. If using broccoli again, I would definitely sautee at least 2, if not 3 cloves of garlic instead of the 1 recommended for the beans
2. Add red pepper flakes to the ricotta to give it a bit of a kick
3. Perhaps add some white wine to the pan to give the veggies more of a flavor... I felt they were good, but again, somewhat bland.

Embarassingly enough, I was so hungry I ate more than my fair share of this pasta, so now I need to slip into a food coma and take a nap. Hope this review was helpful!!

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After reading the reviews I decided to amp up the recipe right from the start. Instead of green beans I used fresh asparagus (so in season now!, garlic pasta instead of plain, I added more lemon zest and juice, more garlic and ricotta cheese. I even sprinkled parmesan on top at the end. The result was still bland. So sad because I made it for company!! I had leftovers and again amped it up, using shrimp and hot pepper flakes, and some sauteed red, yellow and orange peppers. That helped. I won't make this again. Proves, once again, you should try a new recipe on yourself before serving it to guests.

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If the star rating had a MINUS thats what I would rate this recipe. I thought I would like it with the smell of the green beans and garlic cooking but I hated it. This printed recipe will go in the garbage along with the food.

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Maybe ok if you're already used to eating low calorie dishes but just doesn't have enough flavor as is. Glad I read reviews first. Used spinach fettuccine and added parmesan with a little dried oregano with ricotta. Seasoned beans with black pepper & cayenne. Finally had to finish with fresh basil and lemon juice in addition to the zest. Really enjoyed it after I got done.

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After reading everyones reviews, a lot of people were saying it needed more of something..so i did what they said and i still feel this dish was lacking something. it was a good healthful meal but very bland i felt. it looked great but was a disappointment