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

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This was a great base recipe. My mom has Type II diabetes and this was the perfect recipe for her. I used frozen french-style green beans and wheat penne. I added chopped onion, grated parmesan, cooked diced chicken, garlic powder, and a little seasoning salt. Like I said this was a great "Base" recipe. So I made it my own. Thanks Giada.

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I'm generally not a big pasta lover, but this was fabulous. The lemon zest added a tremendous amount of light crisp flavor. I used about twice the amount of ricotta required which made it extra creamy and delicious.

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I LOVED this pasta recipe. I didn't have any green beans so I used asparagus and it was delicious. I also grated some parmigiano reggiano on top and lots of fresh black pepper. It was light, yet full of flavour.

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This is just what I was looking for in regards to being satisifying yet figure friendly!

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Very easy to make and light and delicious.

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I loved the burst of tomatoes in this dish! I used frozen and thawed french-cut green beans instead of fresh to make it a bit faster. I forgot to add the lemon zest, but I will be sure to add it when I have the leftovers. I will definitely be making this again!

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This was very easy and a great way to use the abundance of fresh green beans I have this time of year.
Next time I would increase the amount of garlic and wouldn't skip the lemon zest - it seemed to be missing a little something and I think the zest would help remedy that.

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loved it

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...which is a light dish; light meaning low in fat and calories, and also in depth of flavor. It showcases the summer harvest beautifully, especially alongside grilled corn-on-the-cob and tamari-marinated crookneck squash. I did use twice the ricotta called for, but with all the extra veg's, beans and tomatoes included, who cares?? Giada is one of the most consistently good chefs on this network.

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I'm in low carb diet, so this recipe is perfect for my menu, thanks, I hope you show more recipes like this more often.