Ingredients
- 1 pound whole-wheat linguine
- 1/2 cup part-skim ricotta cheese
- 3 tablespoons olive oil
- 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
Instructions
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 saute 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.
