Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 390
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 62
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 13
- Cholesterol
- 6
- Sodium
- 417
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.