Whole-Wheat Linguine with Green Beans, Ricotta and Lemon

4 to 6 servings

Not all cream sauces are super-rich. This pasta gets its creamy sauce from a combination of part-skim ricotta and pasta water, which come together to make a really easy, lighter cream sauce. Don’t leave out the lemon zest; it brightens the flavor and adds a wonderful lemony aroma as well.

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

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, 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.

Recipe reprinted by permission of Random House. All rights reserved.

RecID 9989

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