- 4
Ingredients
- 4-6 SERVINGS
- 1 pound whole-wheat linguine
- 1/2 cup part-skim ricotta cheese
- 1/2 pound French green beans (haricots verts), trimmed and halved lengthwise
- 1 garlic clove, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup halved cherry tomatoes
- Zest of 1 lemon
- 3 tablespoons olive oil
Preparation
Step 1
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, 8 to 10 minutes.
Drain the pasta, reserving 1 cup of the cooking water.
Transfer the hot pasta to a large heat-proof bowl and add the ricotta. 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 sauté for 4 minutes.
Add the reserved pasta cooking liquid and continue cooking until the beans are tender, about 4 more minutes.
Add the ricotta-coated pasta to the pan with the green beans and toss to combine.
Add the tomatoes and toss gently.
Transfer to a serving plate and sprinkle with the lemon zest. Serve.