Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon
tomatoes, beans, lemon, garlic
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 for Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon Recipe
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.
Read the full directions on Food Network
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Servings
4 to 6 servings
Tags
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