If you're looking for a lighter, fresher, healthier alternative to a cream sauce pasta, look no further. Giada works her magic again, with this super-easy, super-fast, ricotta cheese with green beans and tomatoes recipe. The recipe actually calls for linguine, which I feel would work a lot better than the angel hair capellini I used (only box I had in the pantry). Linguine is much thicker and I found the angel hair kind of decapitated under the weight of the vegetables.
1 pound whole wheat linguine (or spaghetti or angel hair if that's all you have)
1/2 cup part-skim ricotta
2 tbsps olive oil
1/2 pound green beans, trimmed and halfed lengthwise
1 clove garlic, chopped
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup halved cherry tomatoes
1 lemon, zested
What to do:
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 about 8-10 minutes.
2. 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.
3. Meanwhile, in a large heavy skillet (which I don't have so instead used a large frying pan), warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes.
|Trim the beans and half them lengthwise|
5. Add the pasta with ricotta to the pan with the green beans and toss to combine.
7. Transfer to a serving plate, and top with lemon zest. Serve.