Behind the Recipes
Linguine with Green Beans, Ricotta Cheese and Lemon by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 lb. linguine
1/2 Cup part-skim ricotta cheese
3 Tablespoons olive oil
1/2 lb. french green beans, trimmed and halved lengthwise
1 clove garlic, minced
salt to taste
freshly ground black pepper to taste
1 Cup cherry tomatoes, halved
1 lemon, zested
PREPARATION:
1. Cook pasta for 9-10 minutes until al dente. Drain, reserving 1 cup of the pasta water, and set aside.
2. Add the ricotta cheese to the pasta. Toss well.
3. In a large heavy skillet, heat olive oil over medium-high heat. Toss in green beans, garlic, salt, and pepper and sauté for 4 minutes. Add the cup of pasta water and continue cooking until tender, about 4 more minutes.
4. 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.
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