Name: Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 1 pound whole-wheat linguine; 1/2 cup part-skim ricotta; 3 tablespoons olive oil; 1/2 pound French green beans, trimmed and halved lengthwise; 1 clove garlic, chopped; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 cup halved cherry tomatoes; 1 lemon, zested

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.

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

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